The Best of »Falstaff Restaurant & Inn Guide Germany 2026« 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 two Andreasses (Lutz in service, Hettinger in the open kitchen) offer a nostalgic gourmet experience in the vaulted cellar. The intimate setting is matched by a wine list that astounds with its depth.
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.
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!
The chefs like to come to the table themselves and explain their gourmet creations. Things are even more relaxed than in the evening at lunchtime, when the "Hegel Lunch" offers the best pinsa in Stuttgart.
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.
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.
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.
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.
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.
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.