The story
Der Zauberlehrling at Rosenstraße 38 in Stuttgart is an international kitchen that earned one Michelin star in 2026. The restaurant sits in the old Bean Quarter and belongs to a small design hotel of the same name.
Fabian Heldmann leads the kitchen. Der Feinschmecker awards the restaurant 3.5 and describes his cooking as cosmopolitan, visually striking and balanced in flavor. He has a particular fondness for premium Balfegó tuna, which often opens the meal.
Guests choose a 5, 6 or 7 course set menu priced at 165, 180 or 195 euros. Dishes on the current list include yellowfin mackerel with tomatillo and cucumber, scallop with Jerusalem artichoke and mandarin, and quail with parmesan and truffle. The signature Wagyu A5 beef, served with ginger and wild broccoli, can replace the lamb for a 29 euro surcharge. Dessert, a bergamot, sea buckthorn and white chocolate course, always comes last. The wine list holds around 300 international selections, many ready to drink.
The hotel has thirteen rooms and four suites across three levels, each with its own character. The Media Suite on the first floor covers 40 square meters and includes a large bathtub, a fireplace, air conditioning, an Xbox One and a projector. Rates start from 205 euros for a single room and 330 euros for a double.
Recognition
Ambience
Details
History
High quality cooking
In the center of Stuttgart, in the old Bean Quarter, guests will find exceptional dining, individually designed rooms, and a vaulted cellar for cooking events. The head chef is Fabian Heldmann.
Concept A set menu concept with 5 to 7 courses. Culinary Style Abian Heldmann has long since moved beyond apprentice status to become a true master of cosmopolitan cuisine. His menu is as visually spectacular as it is harmonious in flavor. Heldmann has a special fondness for premium Balfegó tuna, which often makes its debut right at the start, currently paired with cucumber and avocado. The Sot-l'y-laisse (chicken back fillet) with shiitake mushrooms, prepared in the style of a Vietnamese pho, deliciously showcases the chef's worldly culinary horizon. Instead of the lamb loin with tomatillos and wasabi, guests can opt for the signature dish (for an additional charge) as their main course: premium Wagyu A5 beef served with ginger and wild broccoli. Wine International wine list featuring around 300 selections, including many vintages ready to drink. Atmosphere Modern, upscale yet relaxed ambiance in the trendy Bohenviertel district. Conclusion Urban indulgence in a casual setting, backed by high culinary standards.
Location
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