"German Cuisine" Restaurants in Stuttgart
Vincent Klink likes to go from table to table in a restaurant that is unique for its traditional dishes. Here you can eat carpaccio cipriani and pork trotters with truffles, just like in the old days.
Andreas and Jörg Scherle have left their mark on the Weinsteige, but now Holger Haag as head chef and Sebastian Falge as restaurant manager are at the forefront. The gourmet menu is also available as a vegetarian option.
Perhaps the most French cuisine in Stuttgart. Here, with veal head and étouffée pigeon, you quickly feel transported back to the 1980s. The wine selection at the Degerlocher Wirtschaft is also impressive.
Some time ago, Gasthaus Hasen became Meister Lampe - and you can feel the looseness everywhere. Daniel Stübler's brawn from Duroc pork is just as enticing as rice pudding with apricots.
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.
Unfortunately only open during the day, because the bar area of this elegant restaurant is almost in the aisle of the shopping paradise. So, high-quality produce in terms of meat, fish and vegetables and a rich caviar selection as an extended lunch.
The former Schweizer Hof has nothing to do with the Swiss Confederation, but a lot to do with chef Gero Schweizer. His seasonal gourmet menu is also available in a vegetarian version.
The wine list may be modest, but the cuisine is considered one of the most honest in the city. Fine gnocchi and genuine Schäufele are complemented by Thai soup and coq au vin and are often served in the garden.
Swabia meets the world. The youthful, fresh restaurant is enthusiastic about spätzle-crusted roast onions, but also has an open ear for vegetarians. Mature wines at a bargain price.
The Stüble offers variety the French way. The musical "Tour de France" evenings on Fridays and Saturdays are particularly lively. Over 600 wines and changing tastings!
With the junior at the stove of the family business, which is also a wine bar, Swabian specialities are interpreted in a more modern and international style, from burrata to kimchi to winter cod. Beautiful garden.
Regulars know exactly which of the five Stäffele sections to reserve. Newcomers should let themselves be surprised by the flair and ask for the Swabian platter with the food and Trollinger with the wine.
A good mood is already anchored in the name and the authentic furnishings alone instantly put guests in a good mood. The homemade Maultaschen are also served in the pretty inner courtyard.
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.
Even with a new young tenant, everything in the institution should remain as it has always been, i.e. for 120 years. However, the fixtures and fittings between the crooked walls have been freshened up a little, otherwise: Swabian specialties such as Maultaschen with potato salad, sour kidneys or roast onions are a must in a convivial atmosphere.
Nearly 200 years of tradition in three rooms, one above the other, where people sit together. Meatballs, brisket and roast beef are served. The wines are served in Viertele glasses, including Trollinger, of course.
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.