"Sunday Opening" 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.
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.
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 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.
At the Japanese restaurant in Feuerbach, you can limit yourself to sushi (vegetarian if you like) or make creative choices: Bouillabaisse-style miso soup and the chestnut and mandarin dessert will amaze you.
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.
The creative fusion cuisine is ambitious. Situated behind the collegiate church, the ambience resembles a loft and it opens onto Schillerplatz. Sea bass ceviche or miso-style salmon are accompanied by homemade lemonades and a good selection of fine (sparkling) wines.
Sonia, Juan and David run the restaurant dedicated to their parents with unusual quality standards. Homemade croquettes, black paella and almond cake showcase the diversity of Spanish cuisine.
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.
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.
In the rustic ambience of this family business, excellent pizzas are made in the stone oven. The kitchen also offers specialities away from the standard dishes, including lobster weeks. Good wines.
The location behind is not ideal, but the new restaurant is spectacularly staged with light installations by Tobias Rehberger. The cuisine can hold its own: tartar of sea bass with marinated artichoke hearts or gnocchi with duck ragout; attractive and delicious plates
In the elegant restaurant of the Steigenberger Hotel Graf Zeppelin, rump steak, Chateaubriand, but also Secreto Iberico are grilled in the Southbend at 800 degrees. Besides good drinks and cocktails from the attached bar, there are also high-quality open wines.
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.