The story
Giovanni Alfano runs the kitchen at Sternen-Taufeld with a philosophy that starts with what arrives fresh at the market each morning. The absence of a printed menu allows the Italian kitchen to adapt daily, composing plates based on seasonal availability rather than static recipes. Patronne Silvia Alfano-Stucki manages the service side, ensuring the team delivers this flexible approach with precision. This setup supports the restaurant's identity as a creative Italian destination, where classic techniques meet spontaneous invention.
Thursday through Saturday, guests encounter an extensive antipasti buffet that Giovanni describes as comprising thirty-seven distinct items. The spread ranges from smoked meats and grilled seafood to pickled vegetables, offering a texture and color variety that draws repeated praise. Beyond the buffet, the main courses highlight specific Italian preparations, such as spaghettini with scallops, dried tomatoes, and a curry sauce. Another signature involves delicate veal liver prepared Venetian style with fennel, onions, and sage, served alongside a flawless risotto.
The building presents a modest exterior typical of a local Swiss eatery, yet the interior reveals a refined dining room designed for lingering meals. The concept encourages diners to give time, allowing the experience to unfold without the rush of a timed service. The beverage program complements the food with a cellar stocked with excellent Italian crus, selected to pair with the diverse flavors of the day. Whether for an intimate dinner or a gathering, the space balances familiarity with the quality expected of a Gault&Millau 13-point establishment.
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