Inspired by modern Paris bistros, Caffè Stern's menu changes seasonally and is structured like an Italian trattoria menu with a small selection of antipasti, primi, secondi and dolci. Chef Alessandro Fornaro selects the best seasonal ingredients to prepare signature Alajmo dishes like potato cappuccino with bolognese ragù, dill tagliolini with lobster, squid, dentex and pistachio sauce, Venetian-style veal liver with fried yellow polenta and the irresistible pistachio gelato to finish.

The kitchen is led by Alessandro Fornaro, who brings sensitivity and a refined touch to interpreting Max’s culinary philosophy with both coherence and originality. His personal, elegant, and contemporary style highlights ingredients and flavors with care. The staff, guided by restaurant manager Marco Galdi, perfectly embodies the Alajmo approach to service, creating a warm and welcoming atmosphere.

The coffee blend served in the historic rooms of Caffè Stern was created especially by Gianni Frasi, the renowned roaster behind the Giamaica Caffè roasting workshop in Verona, and a close friend of the Alajmo brothers. It is a carefully selected coffee, monitored at its origin, with beans gently roasted over an open flame using the original 1950 Vittoria machine by Giovanni Erbisti—the only one of its kind still in use since the post-war era.