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Which Are Some of the Greatest German Cuisine Restaurants in Germany?

I'll be in Berlin and Stuttgart for work next week. So which restaurants should I go to for an amazing, mind-blowing "German" meal?"

Thanks

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  1. Can't say anything about Stuttgart, other than the city sucks. There are probably a number of Michelin-starred restos, since most of them are in BaWü (Baden-Württemberg), but those can be googled easily.

    For Berlin, I can recommend Margaux, Fischers Fritz, Reinstoff.

    Guten Hunger!

    1 Reply
    1. re: linguafood

      I had a wonderful meal at Vau (Jaegerstr. 54) last December. Margaux is also excellent if you like French. Guten Appetit!

    2. Vau won't blow your mind. Margaux will, even with its French influenced food.

      Fischers Fritz, too. It's the only 2* Michelin restaurant in Berlin.

      2 Replies
      1. re: linguafood

        I went to Margaux for the May 1st weekend, and I was personally blown away in the negative sense. All the dishes tasted like they were underseasoned or oversalted, and it all seemed to be a bit more pretentious that what the actual food warranted... But maybe I just had bad luck - we were a group of 35, so that might have impacted the menu, too I suppose.

        1. re: hangrygirl

          It's a real shame you had such a bad experience. I've only been there once for my 5th wedding anniversary, on a pretty quiet evening, and the food was outstanding. I'm actually not a big fan of the interior, but the food was truly impressive.

          Still, a restaurant of this caliber should be able to not just accommodate, but equally blow away larger groups, as difficult as it may be.

      2. Thanks for the replies so far. I went to the websites and non seem to really specialize in German cuisine; which is what I looking for.

        8 Replies
        1. re: Chinon00

          Are you looking for real high-end restaurants serving German food, or a modern take on German food that is fabulously executed? There are a number of places which aren't nearly as swanky and expensive, but delicious anyway. Please elaborate.

          1. re: linguafood

            "Are you looking for real high-end restaurants serving German food, or a modern take on German food that is fabulously executed? "

            The former.

            1. re: Chinon00

              Well, a lot of the high-end places tend to be at least influenced by French or Alsatian cooking. The highest number of Michelin-starred places are in the south of Germany, which also tends to be influenced by its francophone neighbors.

              Do share whatever it is you end up finding that matches your criteria.

              1. re: linguafood

                "Well, a lot of the high-end places tend to be at least influenced by French or Alsatian cooking. The highest number of Michelin-starred places are in the south of Germany, which also tends to be influenced by its francophone neighbors."

                Why is this so in Germany and not say in France or Italy where "French" or "Italian" cuisine is all around you?

                Thanks

                1. re: Chinon00

                  maybe you can search the web for the places that match your criteria of high-end German food in berlin and stutgart, and i might be able to give you a better answer. i'm frankly surprised that you would have such a hard time coming up with possible restaurants.

                  1. re: linguafood

                    Just figured a few hounds would have had some places that they could clue me in on that were outstanding examples of German food.

                    1. re: Chinon00

                      In my opinion, if you would like to experience authentic German good, you need to go more casual and authentic places in Bavaria, etc. A few high end places that I can think of near Blackforrest is Schwartwaldstudbe in Baiersbronn or Colombi in Freiburg but a little bit drive from Stuttgart.

                      1. re: makotot

                        Well, if you read the thread, Schwarzwaldstube won't qualify for ch00's quest, since it's influenced by French tradition or rather, the chef uses French techniques -- like most high-end places in most countries, I might say.

                        Nevertheless, Schwarzwaldstube would qualify as high-end German food in Germany.

        2. For Stuttgart:
          www.ochsen-kernen.de – typical regional fare at it’s best. 10 km from Stuttgart, easy to reach by S-Bahn.

          11 Replies
          1. re: Marc

            Oh, but they offer a tomato-mozzarella appetizer -- Italian.
            And homecured salmon with herb & mustard sauce -- Scandinavian.
            And a chanterelle soup à la crème -- French.

            Probably not German enough '-D

            1. re: linguafood

              Swabians go there only for Geschmelzte Maultaschen,
              saure Kutteln, Kalbskopf gebacken, Zwiebel- and Rahmrostbraten and some glasses of Schiller. What you mentioned is just for the tourists and of lesser quality anyway, therefore Swabians go directly to the respecive country.

              1. re: Marc

                Thanks for the suggestion. That's exactly what I'm looking for (and what is "Schiller"?). Looks like a winner.

                1. re: Chinon00

                  So no Michelin-star resto necessary, then. Sure hope regional Swabian food will blow your mind. It's good, but certainly not amazing.

                  Now that we seem to have found out what it is you're *really* looking for -- i.e. good regional German fare that is not "high-end" per se, try Hartmanns Restaurant in Berlin. Or Weinbar Rutz. Or E.T.A. Hoffmann. Or Horvath. Or Renger-Patzsch. No stars, good food. "Mind-blowing" is pretty subjective anyway.

                  1. re: linguafood

                    German cuisine can't be "mind blowing" if it isn't French or otherwise "internationally" inspired to you?

                    1. re: Chinon00

                      That's not what I said. You criticized some high-end German restaurants for the fact that they are influenced by French cooking techniques. Duh, as most high-end restos in the world are.

                      This whole 'argument' has become rather tiresome, so I'll leave it up to other CHers who perhaps understand your request better.

                      1. re: Chinon00

                        You are asking a question that doesn't even make sense, and the repeated insistence on an ahistorical approach, despite the corrections you've gotten here, is pretty annoying and bull-headed. Fine dining was invented more than once in more than one place, but for a large area of Europe, and this includes the German-speaking parts, fine dining was a French import. The way fine dining changes the local cuisine looks like French influence when viewed from Germany. But in France, "high-end" French food is put through similar changes when compared to the regional bourgeois or country food it draws on.

                        That is why there is no 100% German fine dining. If you'll indulge me in considering Austria to be effectively Germany, Alfons Schuhbeck is a great example of this. Bavarian-Austrian food, in a fine dining setting means that despite his very regional approach, it's still by necessity internationalized.

                        And then there's the question of 100% German-ness. That's not going to be that popular of a concept in Germany, to be honest. One of the charms of contemporary Germany is exactly the fairly international outlook of its inhabitants, even in provincial cities. Where you'll have educated Parisians whose worldview can be too often limited to the hexagon, you just don't get that very often in Germany. And again, this is tied to history.

                        So where did you end out eating?

                        1. re: tmso

                          Yah, that was my question, too! Ze suspense iz killing me...

                    2. re: Chinon00

                      There are to types of local wines: Trollinger and Schiller. Both on the light-red side. They are not well known outside Wuerttemberg, because it is so good, that most of the pruduction is consumed locally and there is nothing left, to export to the rest of Germany or even abroad.

                      1. re: Marc

                        Thanks. I enjoyed Spatburgunder and Limberger (sp?) while in Waiblingen in July 1999.

                        1. re: Chinon00

                          Seems you get a second chance.

              2. aim for regional food. eat Schwabisch food in Stuttgart of course. try Spätzle and Maultaschen [you might not like gnocchi and ravioli after this...].