The story
Délice is a French and Mediterranean restaurant at Hauptstätter Straße 61 in Stuttgart, and it holds one Michelin Star in the 2026 guide. Find the courtyard off the main street, then take the steep stairs down.
Andreas Hettinger is both owner and chef, and he cooks in full view of the room. The style is classic Mediterranean with modern touches, built on good ingredients with a regional focus. Guests can sit at the kitchen bar and watch the team plate each course.
Délice has no à la carte. It serves a single seasonal menu of five courses, which can be cut to four on request, and it is rewritten regularly. The sample menu opens with yellowtail mackerel tartare, gooseberry, tarragon and cucumber. Monkfish follows with lemon risotto and olive oil jus. Then comes Ibérico pork shoulder with polenta, broad beans and vanilla, and veal fillet with green asparagus and chanterelles. A white chocolate gâteau with raspberry closes the evening. Five courses cost 159 euros per person, bread and butter included.
Sommelier Andreas Lutz looks after a list of more than 1,000 selections, and the kitchen's menu is matched with wines by the glass. Der Feinschmecker rated the restaurant 2.5 in 2026 and called it a destination for wine-loving connoisseurs. The dining room sits beneath a brick vault, with tables dressed in white linen. Winemaker events are also part of the programme.
Recognition
Details
History
High quality cooking
Turn from the main street into the courtyard, then go down the steep stairs. In the mini-vault restaurant in the city center, there is a visible kitchen bar as well as a menu with four or five courses.
Concept Culinary arts and wine culture in a traditional restaurant in the city center. A tasting menu. Events featuring prominent winemakers. Kitchen Style Andreas Hettinger and his team offer insights into their craft from the open kitchen. Internationally inspired creations include yellowtail mackerel tartare with gooseberry, tarragon, and cucumber. Monkfish is paired with lemon risotto, olive oil jus, and parmesan. An Ibérico pork shoulder is served with polenta and broad beans, finished with vanilla. Wine Sommelier Andreas Lutz oversees the impressive wine list featuring over 1,000 selections and provides knowledgeable recommendations. Atmosphere Beneath the brick vault, guests sit very comfortably at tables dressed in white linens. Conclusion A special destination for wine-loving connoisseurs.
Location
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