Dining at the Hans Sternbach Vineyard
Some ideas and principals are in the base of how we perceive ourselves as a restaurant:

*  We are a rustic restaurant. Our aim is
   to serve excellent, moderately simple,
   real food, without being "gourmet".
   We want to serve food and not
   compositions on the plates.

*  We want to make food out of 
staples
    and ingredients of known origin and of
    clear quality. not necessarily the most
    "exquisite" or the most expensive ones
    available, we are aware of cost. We try
    to avoid as much as possible the use
    of ready made industrial products.

*  We want our food to have a local

    character, to be based on local recipes
    and to be made from local ingredients
    in their season. We aspire to produce
    as much as possible of the ingredients
    ourselves and to use as much as
    possible the wild plants of the region
    in their season.

*  We try to avoid as much as possible
   staple and ingredients, which have been
   hauled long distances by air land and
   sea. Hence, you will not find in our
   restaurant cheese from Parma, mussels
   from New Zeeland, Atlantic salt or water
   from the Golan Heights.

*  We are committed to sustainability and
   to defending the environment.

*  As a vineyard and a winery we are
   committed to cooking with wine.

The restaurant houses temporarily in the kitchen, living room and pergola of our family home. Here we are open to the general public every Friday & Saturday.

In the pergola of the winery we host groups for meals and operate small events on all days of the week.

We have been waiting for several years for building permits for a restaurant on the south side of the pergola of the winery