Romantik Hotel Sternen

The story

Romantik Hotel Sternen Kriegstetten: Regional Cuisine with Gault&Millau Recognition

The Kitchen Philosophy

Romantik Hotel Sternen in Kriegstetten anchors its reputation on regional cuisine crafted by Chef Pierre Kaufeis. His team balances classical techniques with modern seasonal creativity, a standard recently validated by the Gault&Millau guide with a score of 14. The culinary program alternates between a structured classic menu on weekdays and elaborate eight-course journeys at weekends. This flexibility allows the kitchen to highlight the freshest local ingredients while maintaining artistic precision.

Signature Creations

The menu highlights precise pairings like marinated sea bass served with lime and herbs atop butternut squash on honey bread infused with ginger. Characterful soups feature red lentils and saffron paired with caramelized radicchio and lemon feta. Meat dishes include tender short ribs accompanied by black salsify cream and unique truffle-infused churros, while seafood offerings present monkfish medallions confited in green tea with coconut curry. Appetizers such as the Sternen-Tatar demonstrate how traditional formats are reimagined within this seasonal regional cooking.

Historic Ambiance

Housed in a structure dating back to 1790, the hotel preserves a distinct rural-elegant atmosphere shaped by centuries of adaptation. Erhard Gerber's early twentieth-century design choices remain visible through Biedermeier furniture sourced from the Black Forest mixed with regional farm pieces. The dining spaces, including the elegant Gartenzimmer, retain warm wood and careful decoration that create a relaxed environment. The Bohren family continues this legacy in their third generation, ensuring the historic charm meets contemporary comfort and sustainability values inherent to their regional cuisine.

Sweets and Pairings

Dessert programs showcase seasonal fruits, featuring compositions like an apricot and rocket symphony or a refined truffle chocolate slice. The Gault&Millau review praises a complex citrus creation complete with mandarin cardamom sorbet and lemon curd pearls. Wine enthusiasts appreciate a curated list described as reasonably priced, complemented by special events like the Wine & Dine challenges led by sommelier Dieter Widmer. These pairings enhance the overall dining experience by matching diverse flavors with expert selections.