German 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
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.
reviewed
