Autumn arrives – reflection and indulgence become important once again. Culinary delights take center stage, as they are independent of weather or temperature. On chilly evenings, a good glass of red wine is often enjoyed, and the food can occasionally be a bit heartier. Our head chef Benjamin Parth takes this into account with his autumn-inspired, innovative menu creations. Sommelier Sarah Falch has correspondingly perfected her selection of fine red wines to complement the culinary highlights from the Stüva’s gourmet kitchen.
Starting with a wine tasting in our Cellerina wine cellar, an autumn evening at Stüva is already a high point from the outset: Head of Service and Sommelier Sarah Falch, recently named “Service of the Year” by the Großer Restaurant- und Hotelguide (see here), will make this introductory aspect of the autumn indulgence evening a memorable experience for all wine lovers.
Course by course, our sommelier guides guests through an evening full of culinary delights. Guests are attended to with charm and expert advice – of course including wine selection. Sarah Falch has access to a repertoire of over 9,000 bottles of fine wines from the Cellerina wine cellar. The Cellerina itself is exceptional in terms of size, quality, and exclusivity, and is described in detail on our homepage at: https://goo.gl/oKwHpq
In the kitchen – business as usual: Head Chef Benjamin Parth creates autumn-themed menu variations while staying true to his brand: innovation and international flair in creation, preparation, and presentation remain his unique hallmark, as you can convincingly see at https://goo.gl/hc6FRR.