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