"Outdoor Dining Area" 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.
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.
5 like "five courses", like "having all five senses together" or perhaps like the "five continents". In any case, Alexander Dinter's cuisine stands for radical taste, his restaurant for ultra-heartfelt hospitality.
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.
You can never be sure in advance what will be on the Hupperts menu: The chef decides which fish and vegetables to put on the plate depending on the market situation. Because the restaurant is small and intimate, you should make a reservation.
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.
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.
For many, Stuttgart's number one Italian restaurant. And Vincenzo Gorgoglione does indeed provide a taste sensation. Homemade ravioli and whole sea bass are accompanied by mature wines.
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.
Two chefs work here - and both also bring experience from the famous Le Petit Nice in Marseille. Caroline Autenrieth and José María González Sampedro cleverly put what they have learned into practice.
When you know that Sansibar founder Herbert Seckler was born in Swabia, the circle is complete. A touch of Sylt wafts through the restaurant in Breuninger. Oysters and Kaiserschmarren for two always go down a treat.
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.
A chic mix of restaurant and bar, of harbour loft and American diner. Features Surf & Turf from fresh lobster to prime beef. The extensive drinks menu also offers some high quality open wines.
The name is deceptive, because in this rustic and cosy inn ambience, there are classics such as Maultaschen, Kässpätzle and Rostbraten, but they are prepared with a modern twist. Regionality is also celebrated on the wine list with over 160 selections.
One of the oldest buildings in the city (built in 1564) has been revived after years of stagnation. On two floors, between walls and half-timbering, there is Urschwäbisches with a modern twist. Good selection of wines from Württemberg.
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!