The story
In the small town of Plochingen, just southeast of Stuttgart, Gasthaus Cervus carries forward the warmth of a classic Swabian inn while earning a Michelin Recommended distinction for its thoughtful cooking. The restaurant balances hearty regional fare with refined, seasonal compositions, all served in a setting that feels both familiar and welcoming.
The menu at Gasthaus Cervus draws from Swabian tradition and beyond. Lunchtime brings comforting dishes like Maultaschen (Swabian pasta pockets) in broth or with potato salad, and a changing daily special such as Mediterranean fish stew or Ossobuco with polenta. Evening offerings expand into more ambitious territory: a crispy celery schnitzel with mushroom ragout, venison chop with port wine jus and hand-spätzle, or monkfish with beurre blanc and spinach. Starters include a ramson soup with prawn skewer and a tuna tartare with yuzu. The surprise menus—three or five courses—allow the kitchen to show its full range.
Michelin’s inspectors have recognized Gasthaus Cervus for its consistent quality, noting the careful execution of both classic and contemporary dishes. The award sits naturally alongside the restaurant’s own pride in its Swabian roots—a place where one can order a Wiener Schnitzel from veal alongside an affair of saltwater prawns and morels, and feel equally satisfied.
The Gasthaus offers outdoor seating in warmer months, a relaxed dining room, and the option to book private events or weddings. Free Wi-Fi and pet-friendly policies make it a comfortable stop for travelers and locals alike. The team keeps things straightforward: reservations are recommended, especially for the dinner service, which runs Tuesday through Saturday.
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