The Restaurant Zur Weinsteige Stuttgart - Recommended in Gault Millau in since more than 20 years. 2025 with 3 toques!

• Ranked 2nd in Stuttgart
• Top Ten in Stuttgart

Gault & Millau 2025

 Excerpt from the current rating:

“The Zur Weinsteige restaurant has reinvented itself without denying its origins - with Swabian-Japanese cuisine and a freshly renovated interior, it has made the leap into a new culinary league. Impressive wine selection.”

But oops: the Scherle brothers' classic Stuttgart restaurant has undergone a major makeover, both visually and in terms of content. This was actually an address that never changed and never needed to change - foie gras variations, roast onion, Württemberger wine. Pure feel-good cuisine under heavy oak wood.”.

All of this has remained - and yet is completely different: the coffered ceiling now only hangs in the form of individual quotes above the tables in the completely renovated restaurant, which has a much lighter and airier feel than before. The onion roast is still available in the tried and tested quality, and the 1,600-item wine list with 500 Rieslings from the region is also still in place. The latter, however, now go a little better with what Jörg Scherle and long-time sous-chef Holger Haag, who has been promoted to co-head chef, send out of the kitchen. And that has less to do with the zeitgeist (although it does) than with Scherle's sideline: Attentive visitors will have noticed the terrace ponds with exquisitely beautiful koi that have always been located behind the restaurant. Some regulars also know that Jörg Scherle has achieved the highest honors as a koi breeder in Japan, even winning world champion titles. So why not combine the two passions? Don't worry - there will be no grilled carp. But the Weinsteige kitchen has been given a strong new Japanese touch. The foie gras is now varied with ponzu, sea buckthorn and nashi pear, which makes the course as light as the oak ceiling. The menu now opens with hamachi tuna with caviar and (a little nostalgia is a must) brioche, the sole is accompanied by sea urchin and koshihikari rice, and the black-feathered chicken is prepared in yakitori style. All of this is not only lighter and more exciting, but also tastes even more intense than the already good cuisine in the bend after Degerloch.

Not many restaurants are able to successfully reinvent themselves under the same ownership. The Scherle brothers deserve our respect for this - and the menu an additional toque. Chapeau! "