Cornelia and Gert Habener, the owners of the épicerie fine, love France; so much so that they apparently had a hard time coming to terms with Swabian cooking. So they started to import treats and ingredients from France. What they make from it? Croissants, cheese platters, ratatouille or entrecôte. The lunch menus for about 10 euros are particularly popular, and all of Stuttgart comes here to celebrate French cuisine. Who's surprised? The cuisine is light but excellent, and the carefully chosen glass of wine is a blessing. The shop is located in a former bakery, which was renovated and radiates in its renewed old charm. The guests cannot help but enjoy life and devote themselves to the most beautiful things in life: eating, drinking, music, talking, laughter, art - in short, everything that sweetens one's life. Come for the petit déjeuner, than you'll know exactly what we mean: The épicerie fine is a piece of Paris in the middle of Stuttgart.
Tasca im Feui
At Tasca in Feui you will experience southern flair in Swabian country. The small restaurant offers Portuguese and Spanish cuisine, and the furnishing looks exactly how would you imagine in a family-run business: Tightly standing tables, not too many of them. Not very stylish but very cosy. The head of the house, Barry-James Hackh, greets you and serves olives, garlic dip and bread as a starter. His wife is the cook, and she really knows what she's doing. Whether you choose something from the daily menu or à la carte , it doesn't really matter. The fish platter for two with its great variety of tastes is particularly recommended. Attention: Sides are ordered extra, as is common in Spain and Portugal. And keep some room for the dessert - fans of Portugal know why!
What should a gourmet absolutely eat in Stuttgart? Spend a night in the Fässle and eat as much as he can. Eva and Rudolf Schmölz put Haute Cuisine onto the tables of their restaurant. The owner and chef is dedicated to Swabian cuisine - with a French touch. Put together your menu from different vegetable, fish and meat choices, and order one of two daily menus, which guarantees the perfect combination for your palate. You could start the fish menu, for example, with a surprise from the kitchen and then look forward to salmon tartar with potato-leek dumplings, rucola and oranges. After that you can have sea bass fillet with wild garlic gnocci and as a dessert raspberry mousse with vanilla ice cream. While you feast, Eva Schmölz keeps the service staff on their toes. Whether you eat on the wonderful terrace or in the rustic, wood-panelled lounge room - a friendly service and diligent advice are part of the standard.