Reussenstein

The story

Reussenstein in Böblingen – Michelin-Recommended Swabian Cuisine by Timo Böckle

A Family Affair Since 1955

The Reussenstein in Böblingen is the kind of place that feels like coming home. For 70 years, the Böckle family has run this hotel-restaurant, now in its third generation. It is the most traditional family-run gastronomy business in the city, and it shows in every detail. The atmosphere is warm and unpretentious – a “home away from home” for solo travellers, couples, business guests and families alike.

Swabian Kitchen, Honest Ingredients

The kitchen is led by TV chef Timo Böckle, who focuses on what he calls “Heimatküche” – home-style cooking rooted in the Swabian region. The menu is 100% Swabian, meaning every ingredient is produced, grown or refined within the Schwabenland. Guests can watch the cooks at work through the glass window that separates the dining room from the open kitchen. The result is food that tastes of place and tradition, from hand-made Spätzle to seasonal dishes that change with what the local farms supply.

Recognition and Sustainability

The Reussenstein’s commitment to quality has earned it a Michelin Recommended distinction for 2026, a nod to the consistent, reliable cooking that guests praise. The restaurant has also been recommended by Slow Food since 2007, and in 2024 it received the DEHOGA environmental award in gold for its work in energy efficiency, waste reduction and sourcing regional, sustainable products. These accolades are not just badges – they reflect a philosophy that has guided the Böckle family for decades.

A Place to Stay and Dine

While the restaurant is the heart of the operation, the Reussenstein also offers comfortable rooms and a “feel-good” hotel experience. The dining room is open Tuesday through Saturday evenings, with special lunch openings for groups of 25 or more. Whether you come for a business dinner, a family celebration or simply to taste genuine Swabian hospitality, the Reussenstein delivers with quiet confidence.