"Barrier-free" Restaurants in Stuttgart
The "Speisemeisterei" is located in the western wing of Hohenheim Palace in Stuttgart. The historic complex, surrounded by extensive gardens, provides the ideal backdrop for classic cuisine with cosmopolitan, often Asian accents. The eight-course menu (245 euros incl. aperitif, petits fours etc.) opens - after precisely crafted trifles - with a poached Irish mór oyster with ponzu, caviar and lettuce. The delicate, creamy oyster meets crisp lettuce and juicy oyster leaf, while the ponzu adds a subtle sweetness. This is followed by a refreshingly sour and green "matjes" of lake trout and a fabulously cloudy and soft focaccia with whipped herb butter. Then it gets Mediterranean: Stefan Gschwendtner serves the crispy fried red mullet with a deep broth full of crustacean notes, fresh fennel salad and a somewhat scant blob of romesco. The veal shank agnolotti with parmesan, spinach and hazelnuts could have been a little more filling, but the Wagyu roast beef A5 that follows is a flawless piece of prime beef: crispy on the outside, meltingly rich on the inside. Crunchy chanterelles and chives seasoning round off the course. The pre-dessert is a house classic that could almost be accepted as the final dessert: creamy tigernut ice cream with cinnamon, a dollop of cream, coffee brew and almond crunch make for an "iced coffee" in a class of its own. The actual dessert - a somewhat ordinary-looking raspberry mousse - falls slightly short, but the accompanying sour cream ice cream is all the more impressive. A menu that is more than worth the short trip from nearby Stuttgart.
The restaurant at the Porsche Museum celebrates some of the finest delicacies in the city. The patisserie is first-class and the wine list includes around 500 items. Courteous service.
For some, the terrace is the highlight, for others Tobias Schnee's cuisine. The chef manages to prepare classics such as roast onion and creations such as marinated crayfish with equal care.
Matthias Kasprzyk is the third generation to work here and shows what he has learned at top addresses. Veal cheek in Lemberger and Black Forest char with caviar represent the culinary spectrum.
The name is reminiscent of the former Yosh restaurant, the interior is modern and tasteful. And the food is also very eye-catching: Homemade kimchi and a new take on Black Forest kirsch set the tone.
The window seats in the museum restaurant are as coveted as an audience with the Pope. But there is also plenty to enjoy at every other table, with bouillabaisse, exotic desserts and great flair.
Not far from the Schlossplatz, people like to show off and eat well. Many classics, but also weekly changing specialities, plus wines from all regions of Italy.
The duke once had his accounts kept here, today the kitchen cooks sour tripe in Lemberger, which is just as delicious as the plum crumble for dessert. Two terraces brighten up the summer.
This Swabian institution is open all day, every day. Ordering homemade Maultaschen and veal tripe from chef Alina Wolf is a good idea. Served with Trollinger or Kellerbier.
The fair-weather location near the burial chapel, which King Wilhelm I had built as a token of love for his young deceased Katharina, is only open seasonally. Lovingly assembled breakfast boxes and picnic baskets, wines from the surrounding gardens of the Collegium Wirtemberg and a unique view.
Started as a vegetarian restaurant in the summer of 2021, the restaurant now also serves high-quality meat and fish produce from the region, such as beef tartare and salmon trout. This is presented in the glass pavilion with a beautiful outdoor area and a view over Stuttgart to the Rems Valley.
Operations at the new vegan restaurant on Stuttgart's party mile are to be extended to the evening. Until then, there will be a variety of "breakfast combos" and lunch until 3 p.m. with, for example, vegetable bolognese or Buddha Bowl. Beautifully staged ambience.
Vegetarians need not despair, as there is grilled pineapple. But the main thing at the churrasco restaurant is meat, from boiled beef to chicken hearts - and straight from the grill to your plate.
Highly frequented contact point in the chic shopping district of Dorotheen-Quartier, around the lifestyle department store Breuninger. Purist ambience, lots of sushi, but also crossover dishes from the grill.
Popular Turkish restaurant with beautiful interior in a listed house. Between meat specialities, fish dishes are rather dependent on the catch of the day, but the hot and cold appetisers alone make many guests happy.
Here you can really sit close to the brewery's action (every second Thursday with a guided tour), and in a very classic pub atmosphere. There are alternatives to the brewer's schnitzel, onion roast and the like, such as salmon trout, and occasionally vegan dishes.
The brewing kettle is more decoration, because the actual brewery is located in Böblingen. Snacks, roast beef or Brauhaus burgers are accompanied not only by Schönbuch beer specialties, but also by a few good wines.
Swabian brewery history at your fingertips. Founder Carl Dinkelacker probably never dreamed of beer cocktails, but they are available today. They go well with sausage salad and Maultaschen in black beer sauce.