The story
At Stephans Stuben by Marco Langer, the motto is simple: the guest is king. Chef-owner Marco Langer and his small team run this intimate restaurant in Neu-Ulm with a warmth that feels like being welcomed into a private home. Here, fine dining sheds its stiffness. Every dish is explained personally at the table, and the atmosphere is one of genuine hospitality. “Every guest is part of our story,” the team says, and they mean it.
Marco Langer’s cooking is grounded in three pillars: elegance, quality, and innovation. He works with the finest seasonal ingredients, many sourced from the region, and his kitchen avoids shortcuts. The menu changes every two months, and remains a secret until you arrive—a promise of discovery that keeps the experience fresh. A classic menu and a vegetarian variant are always offered, but the kitchen does not do vegan alternatives. “Milk, eggs, butter, cream, and yogurt are among the best products of our region,” they explain, and they refuse to compromise on satisfaction.
In March and April 2026, the surprise journey might begin with a welcome of celery, cucumber, and mulberry, then move through dishes like kohlrabi with apple and oat milk, or Faroe Islands salmon with cauliflower, garlic, and miso. The wine list, curated by restaurant manager and sommelier Fabian Klosterberg, leans heavily on German and Austrian estates like Keller, Krack, and Kore, with a focus on Riesling and Spätburgunder.
In 2025, Stephans Stuben received its first Michelin star, marking it as the first starred restaurant in Neu-Ulm. The guide notes “high quality cooking,” and that recognition is earned nightly through precision, creativity, and a refusal to cut corners. Marco Langer describes each dish as “an expression of my passion—the finest ingredients, craftsmanship, creative freedom, and little works of art on the plate.” It is a philosophy that turns a meal into a memory.
Recognition
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High quality cooking
An elegant restaurant behind historic walls with a hanging sign. It is definitely worth walking from Ulm to the Bavarian side of the Danube to order a brilliant six-course menu at Marco Langer's.
Concept Herbert Karajan on the wall, comedy plays on the plate: Under the theme "Curtain Up," Marco Langer offers two menus (classic + vegetarian) in four or six courses. Culinary Style Decoratively playful, aromatically vibrant: The cuisine blends global flavors with regional ingredients, presented with elaborate visual flair. The amber mackerel is only lightly marinated, accompanied by melon served as a sphere and gelée, along with sunflower seeds that provide a fruity-nutty complement. The chicken from Geflügelhof Kaiser in Öllingen is paired with a playful accompaniment of millet, pickled cherries, and mustard seeds that add sweetness and bite. Wine Around 80 wines, primarily featuring German selections, offered at guest-friendly prices. Atmosphere The rustic decor of the previous iteration has been cleverly refreshed, yet the ambiance remains pleasantly down-to-earth. We also appreciate the attentive and dedicated service. Verdict Neu-Ulm's premier dining destination, where culinary playfulness meets a strong sense of regional connection.
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