L'étable

The only hint that you're dining in a former stable (French: l'étable) is in the name of this restaurant. This spruce historical house 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 supervision of head chef Constantin Kaiser, the kitchen team employs great craftsmanship and finesse to creatively transform excellent produce into dishes such as Duck, savoy cabbage, cranberry, chervil root, available in the form of a 3- to 6-course set menu or à la carte. The food is accompanied by a carefully considered selection of wines. For overnight stays, Hotel zum Stern proposes cosy rooms of various sizes. Parking space in the courtyard.

What makes it distinctive

• A fine-dining room in a former stable within a historic coaching inn, with understated service and a strong wine focus.
• Menus that toggle between set-course structure and à la carte, with seasonal rotations rather than a fixed signature list.
• A stay-and-dine setup, the restaurant sits inside Hotel zum Stern, making it easy to pair dinner with overnight rooms.

Signature Ingredients

• Duck
• Seasonal fish (halibut, sea bass, trout, depending on the menu)
• Savoy cabbage and other seasonal brassicas
• Root vegetables and mushrooms
• Citrus accents (lemon, yuzu, depending on the dish)

Menu overview

A Michelin-starred dining room inside a historic coaching-inn hotel in Bad Hersfeld, serving classic-leaning, craft-focused cuisine built around seasonal produce.

Menu format

• Set menus (typically 3 to 6 courses) alongside an à la carte option.
• Dishes change through the year, and the kitchen’s style runs on precision, clean sauces, and careful product handling.