"Dogs allowed" Restaurants in Stuttgart
The focus of Stefan Gschwendtner, head chef at the Speisemeisterei since 2016, is to simplify dishes to their absolute essentials. The result is a depth of flavour that is second to none.
Culinary cult site in an exposed vineyard location. Head chef Jörg Neth focuses on classic regional cuisine in the tradition of patron Vincent Klink, who has handed over the reins to his daughter Eva.
For as long as anyone can remember, the Weinsteige has been synonymous with great enjoyment. Now that the à la carte service has been discontinued, the restaurant has once again succeeded in significantly improving its reputation. Indispensable: the local onion roast.
Fabian Heldmann, junior chef of the Zauberlehrling design hotel, is known for his innovative cooking style, which he uses to spoil guests in the associated gourmet restaurant. The wine list includes 300 items.
Head chef Daniel Stübler runs his gourmet restaurant with great passion and an awareness of tradition and regionality. The wine list features exclusively national wines.
In a relaxed atmosphere, chef Patrick Giboin offers classic French cuisine at fair prices. Guests can choose between dinner menus, lunch and a number of à la carte dishes.
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 location in the town hall, which was leased from the Dinkelacker brewery, was renovated at a cost of 9.5 million euros and subleased anew to Milos Vujicic ("Plenum im Landtag," "Restaurant Schloss Filseck"). The ambience with its different areas is timelessly beautiful. Ambitious Swabian and also cosmopolitan dishes are accompanied by beer and good wines.
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.
Named after the brewery's founder, Dinkelacker beers are served with Brauhaus schnitzel and pork-crusted roast, as well as an increasing number of contemporary vegan dishes. Solid wines, many cocktails, a nobly rustic ambience with a large outdoor area directly on Schlossplatz.
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.
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.
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.
Traditional inn in a 300-year-old former post office. The brothers Ferdinand and Maximilian Trautwein cultivate Swabian tradition with international influences.
Sebastian Werning offers great value for money at the à la carte restaurant in the Künstlerhaus. He interprets top dishes like dipped scallops or Barbarie duck with a modern twist. Attractive lunch menu, good wines.
Sabine and Günther Oberkamm started their own business with this bistro concept featuring French cuisine and the best wines. Their bœuf bourguignon is legendary.
Rustic and cozy traditional restaurant with excellent Swabian cuisine with international influences. The selection of wines by the glass is also impressive. A large terrace beckons in summer.
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.
The fair-weather location near the burial chapel, which King Wilhelm I had built as a token of love for his young deceased Katharina, is only open seasonally. Lovingly assembled breakfast boxes and picnic baskets, wines from the surrounding gardens of the Collegium Wirtemberg and a unique view.
Started as a vegetarian restaurant in the summer of 2021, the restaurant now also serves high-quality meat and fish produce from the region, such as beef tartare and salmon trout. This is presented in the glass pavilion with a beautiful outdoor area and a view over Stuttgart to the Rems Valley.