Restaurants in Stuttgart
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A
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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B
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.
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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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D
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.
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E
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.
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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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G
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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H
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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I
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.
reviewed
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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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K
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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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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Imbiss Zum Brunnenwirt
Shabby chic describes this hole-in-the-wall joint in Bohnenviertel, where an eclectic crowd - from passing vagrants to Mercedes coupé drivers - flock for Stuttgart's most famous Currywurst.
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N
Nirvan
Dine to the sounds of mellow Persian music at this basement restaurant, where you'll find delicious Persian dishes (lamb, fish and vegetarian). The lunch menu is served till 15:00.
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O
Deli
Overlooking the Hans-im-Glück fountain, this groovy cafe-bar plays mellow lounge music and rustles up dishes from pasta to spicy shrimp curry.
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