"Dogs allowed" Restaurants 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 "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.
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.
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!
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.
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.
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 Stüble offers variety the French way. The musical "Tour de France" evenings on Fridays and Saturdays are particularly lively. Over 600 wines and changing tastings!
Elegant ascent up one flight of stairs. Classic Italian division of labour between men (service) and women (kitchen). Beautiful dishes from the stone oven, small wine list up to Tignanello and Sassicaia.
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.
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.
A good mood is already anchored in the name and the authentic furnishings alone instantly put guests in a good mood. The homemade Maultaschen are also served in the pretty inner courtyard.
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.