The 10 best guesthouses in Stuttgart
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.
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.
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.
Between old brickwork (built in 1550) and dark beams, a steep wooden staircase leads to the upper floor. Braised veal cheeks and hand-scraped spaetzle are a must, but it could also be carpaccio, sea bass or seasonal fondue.
Situated on the edge of the forest and allotment gardens, the small inn scores with its fantastic terrace. The cuisine is of Swabian provenance, but can also convince with Mediterranean dishes. Good selection of open wines as well.
Several classically elegant rooms, whose decoration has tongue-in-cheek references to the adjacent "largest pig museum in the world". Appropriately, there are hearty specialities from the pig, but also ox tongue salad and roast beef. Large beer garden.
Cult address of the left-green scene. In terms of its self-image, it's more of a pub with a range of beer specialities, but there's also well-prepared Swabian food and regular surprises on the weekly menu.
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 second row behind the Staatsgalerie, a young team has brought a little more modernity to the wood-panelled rooms where the Stuttgart soccer club, better known today as VfB, was founded in 1893. In addition to tripe, aspic and Swabian lentil plates, the menu now also includes a Beyond Meat Burger.
Popular among locals. A very rustic ambience and with dishes in the old bourgeois tradition: Bratensülze or Saure Nierle with roasted potatoes, veal liver with spaetzle and Swabian potato salad like grandma used to make.