Restaurants in Baden Württemberg
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Schiller's Café
Whisper quietly about this half-timbered cafe, housed in one of Heidelberg's oldest buildings, where the film Schiller, produced by ARD, was filmed in 2005. Hot chocolates like cannabis-cinnamon, homemade cakes, quiches, and wines are mostly organic and/or gluten-free.
reviewed
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Café Gekco
Far from the madding crowd, this groovy cafe has a palmlike canopy of halogen lights. It's great for brunch, lunch (€6 to €7), tapas and cocktails.
reviewed
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Mensa Marstall
A well-liked student cafeteria two blocks north of Universitätsplatz.
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D'Besa am Kelterplätzle
From about October to March, wine growers throughout the region attach a broom (Besen) to the front of their homes to indicate that they're open for business as a Besenwirtschaft, a small restaurant where people can drink and purchase the new vintage. They also serve lunch and dinner.
The meals usually feature typical Swabian dishes like Kartoffelsuppe (potato soup), Gaisburger Marsch (a stew of sliced potatoes, noodles and beef) and the evil-sounding Schlachtplatte (sauerkraut with pork belly, liver, lard, sausage and smoked meat, served with peas and other vegetables). Some Besenwirtschaften open every year, but most don't. D'Besa am Kelterplätzle is open every year, a…
reviewed
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Weingut Ruoff
From about October to March, wine growers throughout the region attach a broom (Besen) to the front of their homes to indicate that they're open for business as a Besenwirtschaft, a small restaurant where people can drink and purchase the new vintage. They also serve lunch and dinner. Some Besenwirtschaften open every year, but most don't. Weingut Ruoff, in a fabulous house built in 1550 (take the S1 to Obertürkheim), is one of the few that's open every year.
Meals usually feature typical Swabian dishes like Kartoffelsuppe (potato soup), Gaisburger Marsch (a stew of sliced potatoes, noodles and beef) and the evil-sounding Schlachtplatte (sauerkraut with pork belly, liver…
reviewed
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Weber
Jazzy beats play in this hip bistro, sporting a sleek interior with teak tables, olive-black colours and woven screens. Presented in a vinyl cover, the menu gives local flavours a Mediterranean twist - think ostrich filet with lemon Schupfnudeln (potato noodles). Brunch favourites include luxus Eier (luxury eggs) with truffle oil and parmesan.
reviewed
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Délice
Save your appetite for dinner (presuming you've booked well ahead) at this vaulted Michelin-starred restaurant. Viennese master chef Friedrich Gutscher uses organic ingredients in taste sensations such as tender pigeon breast on boletus potatoes and curd ice cream with rose water. The sommelier will talk you through the award-winning riesling selection.
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Olivo
Chef Marc Rennhack's Franco-German cuisine is fresh and innovative. The culinary heavyweight packs a Michelin-starred punch with seasonal signature dishes like meltingly tender Charolais beef with scallops, and pollack with boudin noir. Crisp white linen and warm orange tones create a slick, modern setting.
reviewed
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Bitter Sweet
Prettier than a little girl's bedroom, this pastel-washed, flower-strewn cafe is shoehorned into a courtyard in Bohnenviertel. Marcel keeps the scones, tarts, aromatic speciality teas and good vibes coming. It doubles as a shop selling homemade jams, chocolate and old-fashioned hard-boiled sweets.
reviewed
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Zur Forelle
Since 1626, this low-ceilinged tavern has been convincing wayfarers (Einstein included) about the joys of seasonal Swabian cuisine. Ablaze with flowers in summer, this wood-panelled haunt by the Blau prides itself on its namesake Forelle (trout), kept fresh under the bridge.
reviewed
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Speisenmeisterei
Decorated with two Michelin stars, this is Stuttgart's best restaurant and a fitting spot to live out any royal fantasies set in play by the decor. Housed in a castle southeast of the city, the lavish dining chambers drip baroque furnishings. It's haute cuisine in haute style.
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Yamas
Yamas means 'cheers' in Greek and this slinky glass-walled restaurant is certainly an arrival to toast. Wonderfully fresh seafood, such as baby calamari with homemade pesto, pairs well with zesty wines from the huge cellar. Round out with an unusual brew from the tea menu.
reviewed
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Calwer-Eck-Bräu
Dark polished wood and leather banquettes create a cosy feel in this 1st-floor brewpub. Loosen a belt notch for Swabian-Bavarian dishes like Maultaschensuppe (ravioli soup) and Weisswurst (white veal-pork sausage), which pair nicely with cloudy pilsners.
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Weinstube Schellenturm
Since casting off its Schellen (shackles) as a jail, this turreted 16th-century tower has been reincarnated as a wine tavern. Ascend the spiral staircase to feast on regional treats such as hazelnut Spätzle and herb-crusted lamb under wood beams.
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Café Prag
In former lives a tailor's shop and cigar store, Jugendstil Café Prag is now an arty cafe with cranberry-red walls and a boho feel. The jazz is as smooth as the espresso and as sweet as the legendary rhubarb cake and raspberry tart. A Mannheim must.
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Sultana
Keyhole arches, tadelakt -like walls and bursts of hot colour whisk you to Marrakech at this restaurant in the Hip Hotel. The menu is a Moroccan diffa (feast) of tagine, couscous and meltingly tender mechoui lamb.
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Alte Kanzlei
Empty tables are gold-dust rare at this convivial, high-ceilinged restaurant on Schillerplatz. Feast on Swabian favourites like Spannpferkel (roast suckling pig) and Flädlesuppe (pancake soup), washed down with regional tipples.
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Amadeus
Once an 18th-century orphanage dishing up gruel, this chic, bustling restaurant now serves glorious Swabian food such as Maultaschen and riesling-laced Kutteln (tripe). The terrace is a big draw in summer.
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Café Burkardt
Full of doily-draped nooks and dark-wood crannies, this nostalgic cafe tempts with Heidelberg's scrummiest tarts and cheesecakes. Opt for a table in the courtyard, where Weimar Republic president Friedrich Ebert was born.
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Weinkrüger
A rustic wine tavern in a five-century-old bathhouse and tannery between the two channels of the Blau River. It has a good selection of traditional Swabian dishes and offers 90 different wines, 16 of them by the glass.
reviewed
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Basta
The hum of chatter and herby smells fill this snug Bohnenviertel bistro. Each flavour shines through in dishes like wild-garlic Maultaschen and glass noodles with sea bream. Wine lovers have plenty of choice.
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Weinhaus Stetter
No-nonsense Swabian cooking, such as flavoursome Linsen und Saiten (lentils with sausage), and wines are the mainstay of this Bohnenviertel tavern. The attached wine shop sells 650 different vintages.
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Drei Kannen
A rustic Swabian restaurant whose courtyard is overlooked by an Italian-style loggia. Loosen a belt notch for dishes like pork knuckles and Schupfnudeln (potato noodles), washed down with malty beers.
reviewed
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La Provence
Candlelight illuminates the vaults and art-nouveau mirrors of this one-time wine cellar, which marries full-bodied wines with French delicacies like garlicky snails and duck breast in honey-coriander sauce.
reviewed
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Forum Theater Café
This nature-inspired, kid-friendly cafe in the Forum Theater has a relaxed ambience and rotating art exhibitions. Revive over a yogi tea or organic snacks from wholesome soups to moist blueberry cake.
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