Open on the Advent Sundays 6, 13 and 20 Dec · Closed for holidays 24 Dec to 6 Jan
The chef still cooks in person. A changing two-course menu at lunch, à la carte in the evening.
1881 als Gründungsjahr des Hauses bestätigenTuesday to Saturday, 12:00 to 14:30, in two sittings. Also available to take away, please bring your own containers.
Wochenleiste, „Heute“ automatisch, Allergene ausklappbarStufato di Verdure
Vegetable stew with dandelion, potatoes and Hokkaido pumpkin
Fagottini
filled with mozzarella and basil, in a fresh tomato sauce
Fresh pasta from the Fontaneto workshop
Mediterranean chicken soup
with root vegetables and vermicelli
Pizzoccheri della Valtellina
Buckwheat pasta with savoy cabbage, potatoes and Fontina mountain cheese
Pasta from Rustichella
Sicilian fennel salad
with oranges, Tropea onions, olives and capers
Braised ox cheek
slow-cooked in red wine sauce, served with mashed potatoes and vegetables of the day
Mediterranean bean salad
with borlotti beans and tuna
Stuffed squid in its own juices
with a light tomato sauce, served with risotto bianco al Prosecco
Calamari from Chioggia, Veneto
Three-course menu to choose from, with fish, meat or vegetarian
Aufbau des Samstagsmenüs und Preislogik mit dem Inhaber klärenBreton oysters
€14.10Fine de Claire, three pieces
Grilled radicchio trevisano
€14.10with shaved Parmesan and ten-year-old balsamic vinegar
Pesce crudo
€26.80Carpaccio of red prawns with avocado tartare in an olive oil and lemon emulsion
Foie Gras, house-pressed
€36.40with ten-year-old port and Périgord truffle, served with buttered toast, quince jelly and fig preserve
Pappardelle Coda Vaccinara
€23.00with homemade oxtail ragù, fresh pasta from the Poggiolini workshop
Linguine con le Sarde e Crema di Pistacchio
€27.60Pasta with sardines, wild fennel and pistachios from Bronte
Norwegian hake fillet
€27.60with oven-baked potatoes and vegetables of the day, a fresh salad plate to start
À la carte from 6 pm, in two sittings. We recommend booking a table.
Fine de Claire, three pieces
Organic chicken, root vegetables, vermicelli
Chicory shoots with pomegranate vinaigrette, apple and red Tropea onions. A classic of Roman cuisine
with lemon and herb vinaigrette and flor de sal
in white wine broth with tomato fillets, Mont-Saint-Michel AOP
with ten-year-old port and Périgord truffle, served with buttered toast, quince jelly and fig preserve
Bruno Gallo is a restaurateur through and through: fresh Italian-Mediterranean cuisine and a second passion, jazz, which is also reflected in the rooms.
Tea Gallo ensures smooth service, checks the purchasing for regional sourcing and quality, and organises your celebrations at the Stern.
Buffet catering and canapés with a Mediterranean soul, made from regional, seasonal and fresh ingredients.
For weddings, business meals and birthdays, also for offices and companies. Head chef Gian Luca Gallo puts together every offer individually. Order and self-collection.
Eigene Catering-Adresse statt iCloud? Eigene Unterseite gewünscht?| Lunch Tue to Sat |
12:00 to 14:30
|
|---|---|
| Dinner Tue to Sat |
from 18:00
|
| Sun and Mon | Closed |
We take reservations by telephone, not by email.
Online-Reservierung gewünscht?Loading the map transmits data to Google. More in the legal notice and privacy information.
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