The story
Reussenstein at Kalkofenstraße 20 in Böblingen is a Swabian restaurant inside a family-run hotel. The Schlemmer Atlas awarded it 2,5 Kochlöffel in 2026, and the Michelin Guide lists it as Recommended for the same year.
TV chef Timo Böckle leads the kitchen. The restaurant describes its menu as 100% Swabian, with every raw ingredient produced, raised or refined within the region. Cooking happens in a glass-walled production area that guests can see from the reception.
The Schlemmer Atlas highlights wild game, salmon trout and onion roast beef. In the evening, the kitchen serves a four-course menu. Guests often mention the Spätzle Drive, a service that one reviewer simply called a great idea, with the taste "just top."
The dining room feels warm and homely, and the restaurant says it is meant to make everyday worries fade. Reussenstein is also a hotel, so overnight guests can stay in the same building as the kitchen.
Recognition
Ambience
Details
History
Centrally located traditional restaurant serving 100% Swabian cuisine. The selection includes wild game, salmon trout, and onion roast beef, as well as a fine four-course menu in the evening.
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