The story
Malathounis, at Gartenstraße 5 in Kernen im Remstal, about twenty kilometers east of Stuttgart, holds a Michelin star (2026) for its modern Greek cooking. Joannis Malathounis runs the kitchen himself, in a family-run country inn.
The format is simple. There is one menu with meat and fish and one vegetarian menu, each of four or five courses. Any dish can be swapped or ordered à la carte. Der Feinschmecker, which rates the restaurant 3 for 2026, calls him the "Swabian Greek" and praises the way Greek ingredients meet fine-dining technique.
The current menu opens with a sea fish aspic with skordalia and Sevruga caviar. Swabian-Hall pork fillet follows, with chickpeas, chanterelles, pomegranate, cinnamon and bay. Vegetarian courses include trahanas, a pasta of goat's milk, with chanterelles, peas and retsina. Feta with fennel and currants appears on both menus, and dessert pairs olive oil with chocolate and white peach.
The wine list leans on Greek and Württemberg bottles, with some producers rarely seen elsewhere. A wine pairing and a non-alcoholic pairing are both offered. The dining room is cozy and elegant, and the mood is that of an unassuming Swabian inn.
Recognition
Ambience
Details
History
High quality cooking
Concept Solo chef concept featuring two tasting menus of 4–5 courses (including a vegetarian option), with all dishes also available à la carte. Culinary Style Nowhere else in Germany can one experience the marriage of modern fine dining with Greek influences and ingredients in such a delicious and harmonious way as at Joannis Malathounis’s restaurant, the “Swabian Greek” on the outskirts of Stuttgart. His vegetarian menu is also highly recommended. A rabbit and tuna dish combined with artichokes, rouille sauce, Kalamata olives, and baked capers serves as an exemplary appetizer showcasing his signature style. Beetroot glazed with Mavrodaphne wine, served with kumquats and Greek yogurt, demonstrates the creative delicacy of the vegetarian menu. Wine An excellent wine list featuring numerous discoveries rarely found elsewhere, including outstanding selections from both Greece and Württemberg. Atmosphere The unassuming ambiance of a family-run country inn. Conclusion Modern Greek cuisine at its best!
Twenty kilometers east of Stuttgart, there is a modern Mediterranean haute cuisine with a Hellenistic touch, served in a cozy yet elegant dining room. The head chef is Joannis Malathounis.
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