The story
Cédric, at Marktstraße 39 in Weinstadt-Endersbach, is a modern French restaurant that earned one Michelin star in 2026. The kitchen starts from a classically French foundation, but its flavor pairings often take unexpected turns.
Chef Cédric Staudenmayer builds a regional, seasonal menu of five courses, with a commented wine pairing offered alongside. Vegetarian guests can choose a meat-free version of the same format. The cooking is young and direct, shaped by local produce and a wider international outlook.
Tuna comes with kohlrabi and a lovage vinaigrette, and fregola sarda is served with beetroot and green curry foam. Salmon is cooked gently and paired with lentils from the Swabian Alb and a saffron sauce. Boiled beef is grilled and finished with an intense Madeira jus and pan-tossed mini zucchini. Dessert is rosehip ice cream with nut butter espuma and rosehip tea, a combination the Schlemmer Atlas singled out with 3.5 Kochlöffel.
The building is a traditional house dating to 1800, with cozy Stube-style rooms and modern accents added with care. The wine list leans on selections from the surrounding regions, and the regulars often find new bottles to try. Service is friendly and attentive, led by the head chef and a staff member.
Recognition
Ambience
Details
History
High quality cooking
Traditional house from 1800 with a village atmosphere and cozy rooms. The cuisine stands out with its creative and modern approach, featuring desserts such as rosehip ice cream with nut butter espuma and rosehip tea.
Concept Premium cuisine crafted entirely in-house. Culinary Style While Cédric Staudenmayer's foundation is classically French, his flavor combinations are not. Tuna is paired with kohlrabi and lovage vinaigrette, while fregola sarda meets beetroot and green curry foam. These pairings may seem unconventional, but they are surprisingly delicious. Gently cooked salmon is served with lentils from the Swabian Alb and saffron sauce. Paired with perfectly grilled boiled beef, the chef combines an intense Madeira jus and pan-tossed mini zucchini – the quality of the meat requires no further embellishments. Wine The core of the wine list features outstanding selections from the surrounding regions. Yet new discoveries also delight the many regular guests. Atmosphere The charm of the historic inn is palpable. Modern accents have been carefully integrated. Service provided by the head chef and a staff member is friendly and highly attentive. Concept Premium cuisine crafted entirely in-house.
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