Délice

Rating: 16
Author: Gault&Millau

Hauptstätter Straße 61, 70178 Stuttgart, Germany

16/20
Remarkable Restaurant

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Location: Stuttgart
Chef: Andreas Hettinger
Cooking: French | Gastronomic | Vegetarian
Services: Private Room
Style: Elegant, With family, With friends

Gault&Millau's review 2025

16/20

Remarkable Restaurant

If you want to show the next generation of gourmets what concepts the gastronomy of the eighties was capable of, all you have to do is reserve a table in this restaurant, which is known far beyond Baden-Württemberg. Since the times of the legendary Friedrich Gutscher, who opened the Délice in 1987, the principle has not changed. In the cellar restaurant, only a few tables are cooked in the open kitchen at a time - strictly according to the market. Chef Andreas Hettinger buys what is good, prepares the five-course menu alone or with assistance, depending on the occupancy rate (it can be reduced by one course), which seems cheap compared to the menus of many similarly rated restaurants. Andreas Lutz, on the other hand, manages the service and commands a phenomenal wine list, from which we ordered a 1985 Riesling from the top Wachau winery Knoll. Mature wines in this class and at such pleasant prices are not often found in the German restaurant landscape. As far as the cuisine is concerned, classic is the principle: sometimes it is as classic as you can hardly find it anywhere else, sometimes boldly spiced up. From start to finish, however, the quality of the ingredients is excellent. Kimchi cream with smoked salmon was an example of deliberately used aromatic accents. The turbot with risotto, chanterelles and Parmesan foam was just as successful as the combination of pigeon, quail and foie gras (with pointed cabbage, caraway jus and pearl barley). The beef fillet with plum and pepper crust and homemade pappardelle turned out wonderfully crumbly. Laurel refined the tonka bean foam with blueberries as a pre-dessert, chervil played an important supporting role in the dessert of cherries and two kinds of chocolate mousse. But also all the little things before and after as well as the natural hospitality with which the small team acts from the welcome to the farewell, make the visit a nostalgic attraction.