• Vincent Klink in his herb garden
    Vincent Klink in his herb garden
  • What a view! Vincent Klink at his restaurant Wielandshöhe
    What a view! Vincent Klink at his restaurant Wielandshöhe
  • Taking notes: Vincent Klink in his restaurant Wielandshöhe
    Taking notes: Vincent Klink in his restaurant Wielandshöhe
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Michelin-starred Chef Vincent Klink

"Nature in itself is so good that the finest natural products can rarely be improved on by the chef,", says Vincent Klink. Nevertheless, he still manages to make first-class ingredients even more delicious – he has been awarded a Michelin star ever since 1978. And he's still to be found behind the stove every day (with only a few exceptions – for example twice a month, when he records the TV show in which he appears).

The best ingredients, long experience and cooking skills, paired with a passion for the Stuttgart Region: at the Wielandshöhe you can enjoy world-class Swabian cuisine. But even if there is a fantastic view over the city, you shouldn't ask for a window table: Vincent Klink prefers to cook for guests who come for the tasty food...

 

Vincent Klinks #tastystuttgart


Must-See: Mercedes-Benz Museum


Over 130 years of automotive history in the city known as the cradle of the automobile: to Vincent Klink the Mercedes-Benz Museum is an absolute must see.
160 breathtaking vehicles and more than 1500 exhibits await discovery on an area of 16,500 square metres. And for even more automotive fascination we also recommend the Porsche Museum.

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Stuttgart Market Hall

Place for enjoyment: Stuttgart's Market Hall


Aromatic fruit and vegetables, fresh fish and choice meat specialities, delicacies from all corners of the globe: starred chef Vincent Klink likes to shop at Stuttgart's Market Hall.
The listed Art Nouveau building is an exquisite place to shop and a big favourite with many of Stuttgart's inhabitants. And whether you opt for a tasty snack "to go", or a meal at one of the Market Hall restaurants – enjoyment is guaranteed!

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Gaisburger Marsch

Favourite recipe: Gaisburger Marsch


Vincent Klink's favourite Swabian meal: A traditional stew called "Gaisburger Marsch". The base: a hearty meat broth with beef and soup greens. The meat is cut into cubes and arranged on a plate with boiled potatoes and „Spätzle“ (Swabian pasta). Then the hot broth is poured over it and the dish is served with golden-brown butter roasted onions.

Ingredients (for 4 servings):
- 500 g boiled meat and 500 g soup bones
- 2 onions, celery and leeks
- 3 carrots, a bundle of parsley
- Pepper, salt, nutmeg, chives, butter and lard
- 400 g raw sliced potatoes
- approx. the same amount of Spätzle

Gaisburger Marsch: Recipe and history

#tastystuttgart: Our experts


A great team: The Trautwein brothers

Restaurateurs Ferdinand und Max Trautwein


Two brothers, a heritage-protected former post house and a restaurant philosophy geared to enjoyment: Ferdinand and Max Trautwein have created a magnet for gourmets with their "Gasthaus zur Linde". And of course they know all about the Stuttgart Region, too...

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Moritz Haidle in the vineyards

Young winegrower Moritz Haidle


One of the Rems Valley's oldest wine estates (founded in 1949) and an ambitious young wine grower who loves hip-hop: Moritz Haidle produces outstanding wines and is totally at home in the Stuttgart Region. Find out what he enjoys best!

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