The story
Wielandshöhe is a classic French restaurant at Alte Weinsteige 71 in Stuttgart, and it holds one Michelin star in 2026. Vincent Klink has run the house in the south of the city since 1991.
Klink never chased trends, and Der Feinschmecker (3 points in 2026) credits his craft-first approach for the restaurant's standing. The menu changes daily. A salad of Kuttel-Herz-Wurst with herb salad and Lemberger vinaigrette sits beside maultaschen soup and Allgäu ribeye with spelt spaetzle. Black scabbardfish in saffron broth with leaf spinach looks toward the Mediterranean. Aged cheeses from Bernard Anthony close the meal.
Nobody is obliged to take the set menu, and you can also order à la carte or pick single dishes from the menu. The kitchen keeps around 12 kinds of vegetable on hand, and almost always has beef, poultry, fish and its well-known pork chop. Vegetarians get their own specialty card. The set menu costs €135 for four courses, up to €145 for five and €155 for six, with mains between €42 and €60.
Eva Klink curates the wine list, which reaches back through impressive vintages. She also oversees service and the flowers on each table, which have a following of their own on the restaurant's Instagram stories. Outdoor seating looks over the city.
Recognition
Ambience
Details
History
High quality cooking
Head chef, publisher, TV chef, now and then a philosopher – Vincent Klink is active in many fields, but mostly on site, in his kitchen. Since 1991, he has been running the restaurant in the south of the city.
Concept Tradition and elegance with a view over Stuttgart. À la carte and set menu (€135–155). Culinary Style Vincent Klink bestowed legendary status upon the restaurant with his uncompromising, craft-oriented approach. The outspoken chef never chased trends; here, the product is the star. The ever-changing menu features dishes such as a salad of Kuttel-Herz-Wurst with herb salad and Lemberger vinaigrette, pays homage to its regional heritage with a maultaschen soup and a roast beef from Allgäu ribeye served with spelt spaetzle, and takes excursions to the Mediterranean with black scabbardfish in saffron broth accompanied by leaf spinach. Exceptionally aged cheeses from Bernard Anthony complete the offering. Wine An impressive selection with remarkable vintage depth, meticulously curated by Eva Klink with great passion. Atmosphere Eva Klink ensures not only seamless evening service but also exquisite floral arrangements on the tables. Her Instagram stories featuring them have achieved cult status. Conclusion Experience elegant classics that transcend trends, executed with masterful craftsmanship.
Location
Instagram