THE STARS
Niklas
The savoury star“Nose to tail, “mit Butz und Stingl” (Tyrolean for “from core to stem”). Wasting food is out of the question in the Stern kitchen. We cook regionally and seasonally.”
Gschmackig
The Stern Kitchen
Regional by nature. Honestly cooked. From Nose to tail.
The result is neither classic fine dining nor dogmatic sustainability cuisine. It is simply Stern cuisine: from nose to tail, with honest ingredients from people in the region, respect for food and the wish to bring enjoyment and responsibility together. This balance of tradition, freshness and good craftsmanship shapes everything served at The Stern.
Our culinary philosophy
We see ourselves neither as missionaries of vegetarian cuisine nor as guardians of a Tyrolean kitchen that must never change. At The Stern, we follow our own path: with regional products that make sense, honest preparation, respect for the animal and the ambition to turn good ingredients into truly good food.
Nose to Tail
For us, “Nose to Tail” means using as much as possible, thinking things through, buying carefully and seeing food not just as an ingredient, but as something of real value. This applies to meat just as much as to vegetables, bread or herbs. Throwing things away is not an attitude. Good cooking is.
Tyrol, thoughtfully carried forward
Of course, The Stern serves the dishes people look forward to in Tyrol: dumplings, schmarrn, strudel, kiachl and much of what tastes like childhood and coming home. At the same time, the kitchen does not stand still. Classics take on new forms, tradition meets freshness, and Tyrolean inn cuisine becomes something that feels just as right today as it did in the past.
Food brings people together
At The Stern, so much begins around the table: conversations, shared laughter, small rituals, new encounters and sometimes simply a very good evening. Children giggle over hot chocolate, adults stay for one more glass, and food becomes what it is at its best: a piece of togetherness.
show less ➺
Our culinary philosophy
We see ourselves neither as missionaries of vegetarian cuisine nor as guardians of a Tyrolean kitchen that must never change. At The Stern, we follow our own path: with regional products that make sense, honest preparation, respect for the animal and the ambition to turn good ingredients into truly good food.
Nose to Tail
For us, “Nose to Tail” means using as much as possible, thinking things through, buying carefully and seeing food not just as an ingredient, but as something of real value. This applies to meat just as much as to vegetables, bread or herbs. Throwing things away is not an attitude. Good cooking is.
Tyrol, thoughtfully carried forward
Of course, The Stern serves the dishes people look forward to in Tyrol: dumplings, schmarrn, strudel, kiachl and much of what tastes like childhood and coming home. At the same time, the kitchen does not stand still. Classics take on new forms, tradition meets freshness, and Tyrolean inn cuisine becomes something that feels just as right today as it did in the past.
Food brings people together
At The Stern, so much begins around the table: conversations, shared laughter, small rituals, new encounters and sometimes simply a very good evening. Children giggle over hot chocolate, adults stay for one more glass, and food becomes what it is at its best: a piece of togetherness.
THE STARS
Niklas
The savoury star“Nose to tail, “mit Butz und Stingl” (Tyrolean for “from core to stem”). Wasting food is out of the question in the Stern kitchen. We cook regionally and seasonally.”
Gschmackig
The Stern Kitchen
Regional by nature. Honestly cooked. From Nose to tail.
The result is neither classic fine dining nor dogmatic sustainability cuisine. It is simply Stern cuisine: from nose to tail, with honest ingredients from people in the region, respect for food and the wish to bring enjoyment and responsibility together. This balance of tradition, freshness and good craftsmanship shapes everything served at The Stern.
Our culinary philosophy
We see ourselves neither as missionaries of vegetarian cuisine nor as guardians of a Tyrolean kitchen that must never change. At The Stern, we follow our own path: with regional products that make sense, honest preparation, respect for the animal and the ambition to turn good ingredients into truly good food.
Nose to Tail
For us, “Nose to Tail” means using as much as possible, thinking things through, buying carefully and seeing food not just as an ingredient, but as something of real value. This applies to meat just as much as to vegetables, bread or herbs. Throwing things away is not an attitude. Good cooking is.
Tyrol, thoughtfully carried forward
Of course, The Stern serves the dishes people look forward to in Tyrol: dumplings, schmarrn, strudel, kiachl and much of what tastes like childhood and coming home. At the same time, the kitchen does not stand still. Classics take on new forms, tradition meets freshness, and Tyrolean inn cuisine becomes something that feels just as right today as it did in the past.
Food brings people together
At The Stern, so much begins around the table: conversations, shared laughter, small rituals, new encounters and sometimes simply a very good evening. Children giggle over hot chocolate, adults stay for one more glass, and food becomes what it is at its best: a piece of togetherness.
show less ➺
Our culinary philosophy
We see ourselves neither as missionaries of vegetarian cuisine nor as guardians of a Tyrolean kitchen that must never change. At The Stern, we follow our own path: with regional products that make sense, honest preparation, respect for the animal and the ambition to turn good ingredients into truly good food.
Nose to Tail
For us, “Nose to Tail” means using as much as possible, thinking things through, buying carefully and seeing food not just as an ingredient, but as something of real value. This applies to meat just as much as to vegetables, bread or herbs. Throwing things away is not an attitude. Good cooking is.
Tyrol, thoughtfully carried forward
Of course, The Stern serves the dishes people look forward to in Tyrol: dumplings, schmarrn, strudel, kiachl and much of what tastes like childhood and coming home. At the same time, the kitchen does not stand still. Classics take on new forms, tradition meets freshness, and Tyrolean inn cuisine becomes something that feels just as right today as it did in the past.
Food brings people together
At The Stern, so much begins around the table: conversations, shared laughter, small rituals, new encounters and sometimes simply a very good evening. Children giggle over hot chocolate, adults stay for one more glass, and food becomes what it is at its best: a piece of togetherness.
STERN-OFFERS
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Time to Enjoy
until 8 November 2026
From 394, –
per family & day – with Time to Enjoy
Our offers ➺🌞
Five Stern Moments
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1Grandma’s apple strudel and sweet pastries with a taste of nostalgia
