"Parking Space" 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.
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.
Quoting Goethe's sorcerer's apprentice is easy when it comes to the wagyu main course, but Fabian Heldmann's char also makes you believe in magic. The regular magic candlelight dinner is completely enchanting!
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.
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.
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.
The Brunner in the Calwer quarter brings Austrian culinary culture to the Ländle. Carinthian Kasnudel, Salzburger Nockerln and Grüner Veltliner are attractions. Cheese fondue is also served in winter.
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.
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.
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.
Because this restaurant, with its large glass frontage, is located in the state parliament, you can occasionally see politicians. High-quality dishes from Swabian to international, extensive wine list, very nice terrace with a view of the opera and Neues Schloss.
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.
The traditional family business is located on the edge of an industrial park, but still has a beautiful, partly countered outdoor area. City celebrities and U.S. officers enjoy a variety of lamb and fish dishes, first and foremost as carpaccio, and specialities from the grill.
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.
Both the byname and the dignified ambience still reflect the past, but the cuisine offers all the classics of Greek cuisine and especially, many fish dishes. Delicatessen and wines are also available to take away.