The only hint that you're dining in a former stable (l'étable in French) is in the name of this restaurant. This well-kept old building in the middle of the tranquil old town used to be a coaching inn. Where travellers and their horses once rested, dinners now settle in and enjoy friendly and attentive service in an ambience of understated elegance. Under the leadership of head chef Constantin Kaiser, the kitchen team employs great craftsmanship and finesse, using excellent ingredients in dishes such as milk-fed veal with artichoke, pine nut pesto and truffle jus, available in the form of a three- to six-course tasting menu or à la carte. The food is complemented by a well-curated selection of wines. For overnight stays, Hotel derSTERN has cosy, individually designed rooms of various sizes. Parking space in the courtyard.