The inn
You wouldn’t expect such a homely restaurant atmosphere in a tourist ‘resort’, with fresh tulips on carefully laid tables. But Štern has an old vintage in its name and cherishes a long inn tradition!
And restaurant
The antique-country homeliness of the dining room is full of bottles, tulips and careful place settings with cloth napkins. When all guests, regardless of their order, receive a greeting from the kitchen, it is not an ordinary couvert, but a friendly stimulus for the taste buds.
Greeting
Mashed sweet potatoes, fried tapioca with cuttlefish ink and/or beetroot, volcanic black salt, chopped hazelnuts. The greeting is (also) for telling what will happen next.
Sea bass ceviche
Sea bass ceviche with pomegranate, tiger milk sauce (made with coconut milk and 20 Asian spices), pickled raindrops chilies, flowers, oyster microgreens.
Beef tartare
Beef tartare on hash brown potato, mustard seeds, chive mayonnaise, egg yolk cream.
Black risotto
Cuttlefish black risotto and lobster bisque, oyster microgreens. Dalmatian black risotto and French-style creamy lobster ‘soup’.
Risotto with porcini mushrooms
Risotto with beef fillet and porcini mushrooms, pea sprouts, grated Parmesan at the table.
Lemon sorbet
Lemon sorbet with gin tonic gel and lemon zest.
Apricot sorbet
Apricot sorbet, mezcalita gel, tahini.
Angler
Angler, Jerusalem artichoke puree, Jerusalem artichoke chips, white wine sauce with truffles, romanesco cauliflower, black truffle grated at the table.
Veal cheek
Slow-cooked veal cheek, mashed potatoes, fried Brussels sprouts, meat demi glace sauce. Less is more, or rather, simpler is better than overly complex.
Crème Brûlée
Crème Brûlée, because it’s so good that even the real French wouldn’t be ashamed. When it’s like this, it doesn’t need anything else. No words, in short.
Cheesecake
Yuzu cheesecake, matcha ice cream, freeze-dried raspberries.
