Stumpenhof

The story

Stumpenhof Plochingen: Michelin-Recommended Country Cooking in Germany

Stumpenhof: Swabian Country Cooking, Honest and True

Since 1936, the Stumpenhof has been in family hands, evolving from a simple pub into a restaurant known for its accomplished kitchen. At the helm is Küchenmeister Uli Wägerle, whose many successes in national and international cooking competitions have not tempted him to close the recipe book of home cooking. Instead, he interprets it on his own terms, offering a style of country cooking that is both grounded and refined. This commitment has earned the restaurant a place in the Michelin guide, a recognition that speaks to the quality of its honest, seasonal fare.

The kitchen works exclusively with fresh produce, sourced predominantly from the region. On the menu, this translates into dishes that are deeply rooted in Swabian tradition: Schwäbischer Sauerbraten with Spätzle and Semmelknödel, Zwiebelrostbraten, and delicate Frischkäsemaultäschle. A lunch menu offers classics like Rindertafelspitz with horseradish sauce and Kalbsnieren in sour cream sauce, each served with a small leaf salad. For dessert, the Apfelküchle made from light yeast dough with vanilla sauce stands out as a sweet, unpretentious pleasure.

The atmosphere is that of a comfortable, family-run establishment. When weather permits, the terrace opens for outdoor seating, and private rooms are available for celebrations. The restaurant also offers many of its dishes and sauces to take home, from vacuum-packed Tafelspitz to jars of Bratensauce and Linsen with Saitenwürstle—a way to extend the Stumpenhof kitchen into your own home. With a friendly, dedicated service team, the Stumpenhof promises a genuinely welcoming experience.