Wielandshöhe

Rating: 16
Author: Gault&Millau

Alte Weinsteige 71, 70180 Stuttgart, Germany

16/20
Remarkable Restaurant

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1 PHOTOS

Chef: Vincent Klink | Jörg Neth
Cooking: European | Gastronomic | German | Local | Vegetarian
Services: Terrace
Style: Exceptional setting | Romantic | With children | With friends

Gault&Millau's review 2025

Vincent Klinks Wielandshöhe: A description is almost superfluous, because almost everything has been said and written about the consistency with which Jörg Neth has been cultivating the big stage of Swabian classical music for years behind the patron – most likely by the master himself, who, as an author and editor, TV jack-of-all-trades and musician, has familiarized an entire generation – oh what, one? several! – of foodies, gourmets and well-to-be-eaters – with high cuisine and its peculiarities. Klink on the treatment of his staff: "Only a happy chef cooks well". That's why he pays almost twice the standard wages. Link to the high prices for upscale cuisine: "My saddle of lamb has to cost 58 euros. Of course, you can also have it for 15, but then in the underground car park from a paper plate, without service and without a view". He's right. And it's a good thing that Klink, now in his mid-70s, has become calmer again despite his numerous engagements, i.e. there is much more to be found in his restaurant than in his wild years. Because the honors and one or two bon mots of the senior: Without that, it doesn't work, not yet, at the Wielandshöhe, even if daughter Eva now confidently takes on the role of host in the noble, white-roofed hall with foresight in the midst of the not only well-paid, but one way or another highly motivated and competent team - and openly admits that if one or the other wine from the menu still comes from her father's time, she can only recommend it with reservations: "I can't say anything about that, you have to take it as it comes". And it turns out well, because the Klink'sche wine cellar has been one of the best-run in the republic for decades, not to mention the hospitable calculation, which ensures good throughput for the mainly Swabian, Baden and Burgundian growths. Because yes: Klink's kitchen is cuisine with wine, and one (or more) bottle(s) are seen here more often than individual glasses on the tables. The fact that they are always fully occupied at lunchtime and in the evening is due not only to the magic of the place but also to the basic rules (which can be viewed on the website worth reading, such as: "When it comes to fish: The only things frozen are our fishermen"), to the quality of the purist and chichi-free served such as roast beef from Boeuf de Hohenlohe, Vincent's bouillabaisse, roasted calf's head or roasted veal kidneys with shallot mustard sauce. In short: If you haven't been here yet, you have to go here. A textbook of cultivated hospitality, an institution. And whether it's lunch or dinner: make a reservation in good time!