The story
Waldhorn is a contemporary European restaurant at Krehlstraße 111 in Stuttgart, Germany, rated 2.5 in Der Feinschmecker's 2026 guide. Caroline Autenrieth and José María González Sampedro run the kitchen with their team, serving one set menu from Wednesday to Saturday.
The couple met in the kitchen of Le Petit Nice Passedat in Marseille. Autenrieth hails from Swabia, and her husband comes from Mallorca. The menu moves between those roots, described as sitting between the Mediterranean and the Swabian Alb, and it is built from seasonal produce.
Der Feinschmecker singled out scallops with a delicate marine aroma and a veal breast terrine with porcini as opening courses. Later courses included well-aged Swabian-Hällisch pork loin with chard, leek and Pommery mustard sauce, served with potato millefeuille. Hohenlohe lamb arrives stuffed with shallots and a spicy Mediterranean blood sausage ragout.
The dining room has vintage wood paneling and white tablecloths, and both owners take part in service personally. The wine selection is small and individually chosen, drawing on Germany, France and Spain, and the team gladly offers recommendations. The lunch menu is 52 euros and the large dinner menu is 118 euros, with accompanying wines at 54 euros. The Michelin Guide lists Waldhorn as Recommended for 2026.
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Concept A warm, family-style restaurant on the outskirts of town; featuring a surprise menu for both lunch and dinner. Cuisine Style Caroline Autenrieth is from Swabia, her husband hails from Mallorca, and they met in Marseille – their refined comfort cuisine gracefully bridges these three influences. The meal begins with perfectly cooked scallops boasting a delicate marine aroma, or a veal breast terrine with porcini mushrooms, both showcasing expert craftsmanship. Their love for the region shines through in well-aged Swabian-Hällisch pork loin served with chard, leek, and Pommery mustard sauce, accompanied by a potato millefeuille; while Mallorcan flavors complement Hohenlohe lamb when stuffed with shallots and a spicy Mediterranean blood sausage ragout. Wine A small, individually curated wine selection from Germany, France, and Spain; the team offers enthusiastic recommendations. Atmosphere An atmospheric dining room with vintage wood paneling and white-tablecloth settings; highly personalized service, with both owners personally assisting with service. Conclusion Genuine hospitality meets exceptional culinary craftsmanship.
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