The story
Speisemeisterei at Schloss Hohenheim 1B in Stuttgart holds two Michelin stars (2026) for a French-rooted kitchen with international and Swabian influences. Chef Stefan Gschwendtner cooks in the historic Kavaliersbau, a baroque building that has been a restaurant since 1985.
French technique meets Swabian regionalism here, and the seven-course menu follows the seasons. A five-course option is offered on certain days with advance reservation. Dishes take days, sometimes weeks, to develop, and each component is questioned and refined until the plate feels complete. Der Feinschmecker also rated the restaurant 4 in 2026.
Veal sweetbread from Provence comes with apple, Swabian red cabbage and champignons. The saddle of venison from the Schönbuch region is paired with pine aromas, chanterelles and celery. Dessert plays with plum, poppy seeds, Ceylon black tea and plum brandy, balancing bitterness, smoke and ripe fruit.
The wine list runs to some 450 selections, with an emphasis on aged German Rieslings. Guests who skip alcohol can choose a pairing built from fruit and vegetable juices, herbs and spices. The dining room sits beneath baroque ceilings, with stucco and chandeliers set against a contemporary interior from the 2008 reopening. In the inner courtyard of the 250-year-old palace complex, a terrace is open for outdoor dining.
Recognition
Ambience
Details
History
Excellent cooking
Concept Haute cuisine with modern lightness and deep respect for tradition. Seven-course menu, with a five-course option available on certain days and by advance reservation. Culinary Style Stefan Gschwendtners kitchen impresses with precise craftsmanship, aromatic clarity, and seasonal groundedness. French technique meets Swabian regionalism and international inspiration: veal sweetbread from Provence arrives with a silky texture and subtle roasted notes, carried by the mild acidity of apple and the subtle earthiness of Swabian red cabbage and champignon mushrooms. The saddle of venison from Wildkämmerle in the Schönbuch region presents itself powerfully and fragrant: pine aromas bring resinous freshness, while chanterelles and celery capture the gamey flavor with depth and gentle sweetness. To conclude, it becomes poetic: plum with poppy seeds, Ceylon black tea, and plum brandy elegantly plays with bitterness, smoke, and ripe fruit. Wine A list featuring 450 selections with a focus on aged German Rieslings. Pairings are sometimes harmonious, sometimes contrasting, yet always in dialogue with the kitchen. Atmosphere In the baroque hall of the historic Kavaliersbau at Hohenheim Palace, courtly grandeur meets modern composure. Confident service. Conclusion Stuttgart's premier address offers a fine-dining experience of quiet nobility.
The ambiance ranges between classically elegant (stucco, chandeliers) and pleasantly modern. Stefan Gschwendtner serves the dishes. The terrace in the inner courtyard of the 250-year-old castle complex is beautiful.
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