Stuttgart Restaurants and Dining

(Stuttgart, Baden-Wurttemberg, Germany)



Image of restaurant at the Staatsgalerie (State Gallery)One of the reasons that Baden-Wurttemberg and Stuttgart are high on tourism agendas is the wide choice of eateries here, which serve delicious and filling German food, as well as regional dining specialities.

Restaurants in and around the city cater to all pockets and dining tastes. Here you can find everything from comfort food in little local eateries and beer-halls, to the Michelin-starred restaurants' celebrated cuisine in upscale hotels such as the Stuttgart Le Meridien.

Where to eat in Stuttgart may be a difficult decision, as there are so many choices. For an impromptu lunch, the city's famous market hall location provides a wide selection of little food bars and eateries, as well as stalls selling cheeses, cooked wursts (sausages) and delicious German breads, perfect for a picnic in the park.


Picture of al fresco dining at the castle courtyard

What to Eat, and Where

Beer halls and pubs are great for informal dining in Stuttgart, with filling dishes involving potatoes and meat taking the edge off one too many litres of the local brew.

Eating out in the evenings is a popular local pastime here, with restaurants all over the city serving traditional German and Swabian cuisine. For that special occasion, Stuttgart has more starred dining venues than any other German city.

Photo of outdoor dining tables at local market in StuttgartSwabian specialities are the heart of local cuisine in Stuttgart and include pasta dishes such as spatzle (noodles in a rich sauce) and maultashen (ravioli with varied fillings).

One of the best places in the city to try Swabian cuisine is the Stuttgarter Staffele Restaurant, which serves dishes made to old family recipes, accompanied by fine local wines.

Photograph showing diners next to the MarkthalleSchwäbische flädlesuppe (a rich local soup beefed up with slices of pancake) is a great filler. Seafood is popular here, as is game, including boar and venison.

Root vegetables, cabbage and fried onions also feature in many restaurant dishes. Potatoes are the staple of numerous recipes and, oddly, are not counted as vegetables by Germans.