Stephans Stuben by Marco Langer

This restaurant is run by Marco Langer, a well-known chef in the region. His dishes are meticulously prepared, creatively modern, and made with the finest ingredients. Plus he is not afraid to embrace bold flavour associations. A prime example is his succulent and tender chicken oysters, beautifully seasoned and appealing combined with pan-fried oyster mushrooms with a little bit of bite, as well as crunchy marinated celery – a dish to nourish the soul! Comprising four or six courses, there are two set menus, one of which is vegetarian. The restaurant's clean, tasteful design is very inviting. Friendly, professional service creates a welcoming atmosphere, and the chef himself often interacts with diners. Wine recommendations come courtesy of the enthusiastic sommelier. Alongside wine pairings, alcohol-free alternatives are available to go with the set menu.

• The menu stays intentionally undisclosed until guests arrive, keeping the meal structured as a progression of surprises.
• A fixed tasting format, four or six courses, with a parallel vegetarian menu.
• The kitchen leans into confident flavour pairings, balanced rather than showy.

• Chicken oysters, sot l'y laisse
• Oyster mushrooms
• Celery, raw marinated for crunch
• Seasonal market produce

A surprise tasting format that rotates about every two months. Two set menus are offered, four or six courses, with a vegetarian option. Expect precise, creative plates built around seasonal produce and bold, clean flavour combinations.