The 10 best traditional restaurants in Stuttgart
Popular wine bar on Mozartplatz with daily changing Swabian and Italian dishes. A recurring specialty on the handwritten menu: homemade vegetable lasagne.
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.
Andreas Scherle also runs the gourmet restaurant Zur Weinsteige, where he maintains one of the best wine cellars. In the cosy ambience, there are hearty vespers, but also dry-aged Zwiebelrostbraten. Tasting counter with more than 600 selections, beautiful outdoor area.
After 35 years, Christina Beutler has handed over the traditional restaurant and wine bar to Mancika Késinovic-Kohler. The dough for the homemade Maultaschen is still rolled out here.
Even with a new young tenant, everything in the institution should remain as it has always been, i.e. for 120 years. However, the fixtures and fittings between the crooked walls have been freshened up a little, otherwise: Swabian specialties such as Maultaschen with potato salad, sour kidneys or roast onions are a must in a convivial atmosphere.
This popular wine tavern in Bad Cannstatt serves Swabian food and much more besides. Good wines from the wider region are served in the rustic and cozy ambience.
Brigitte Idler has been cooking "honest" cuisine based on the slow food concept using only fresh regional products in her cozy restaurant since 1979. Maultaschen are available to pick up on Thursdays.
While cultivating tradition with wine tavern vespers and Alblinsen, the noble and rustic ambience is open to international specialities such as aged sardines or pulpo with wild broccoli.
In the oldest house in town (built in 1463), tradition is upheld despite the change of generations. The handwritten menu features classics such as Maultaschen, Fleischküchle and Rostbraten, and regional wines served in Viertele-handled glasses.
Nearly 200 years of tradition in three rooms, one above the other, where people sit together. Meatballs, brisket and roast beef are served. The wines are served in Viertele glasses, including Trollinger, of course.