The story
At the Sternberg gasthaus in Wernberg, Chef Stefan Sternad practices an uncompromisingly honest approach to regional Austrian cooking. The kitchen follows the rhythm of nature, sourcing ingredients directly from the nearby forests and meadows. Sternad prepares dishes from wild game and seasonal harvests with a focus on sustainability and flavor. This approach creates a dining experience that encourages mindful deceleration and values whatever is currently fresh.
The menu highlights earthy flavors through dishes such as the Waldtatar, which presents interesting notes derived from the surrounding woods. Oven-roasted Branzino earns acclaim for its flawless execution. Desserts follow a similar path of reinvention, offering sponge-based creations topped with whipped cream that step away from heavier conventions while honoring the integrity of the local cuisine.
The venue features a historic chapel and expansive views that frame the dining room and terrace. Guests settle into spaces designed for immediate ease, whether enjoying a relaxed lunch or a celebratory evening. Special moments find their place in the giant wine barrel, where intimate five-course menus reinforce the property's standing as the Gault Millau Inn of the Year.
Recognition
Ambience
Details
History
The Sternberg draws visitors not only with its picturesque little church and impressive views, but also serves as a culinary destination thanks to its traditional wine tavern. Whether indoors or outdoors, you feel instantly at home here. We start with the forest tartare – a nice concept with interesting flavors, though it lacks a bit of depth to truly impress. The oven-baked branzino turns out excellent. The dessert listed as tiramisu turns out to be a layered sponge cake with whipped cream, but it doesn't detract from the overall pleasant evening. Address: Sternbergerstraße 19, 9241 Wernberg, Austria. Contact: 0664 4172490, anfrage@sternberg-messnerei.at, https://www.sternberg-messnerei.at/. Team: Stefan Sternad, Chef.
Location
