The story
Der Zauberlehrling – “The Sorcerer’s Apprentice” – is a small family business run by Karen and Axel Heldmann in Stuttgart’s Rosenstrasse. It is part of a design hotel where each room has its own character, but the gourmet restaurant stands on its own. The Michelin inspectors awarded it one star for high-quality cooking, recognising a kitchen that works with precision and clear, seasonal flavours.
The menu changes with the seasons, but the structure remains the same: five to seven courses, each freely selectable except for dessert, which always closes the meal. Recent dishes include yellowfin mackerel with tomatillo and cucumber; scallop with Jerusalem artichoke and mandarin orange; quail with Parmesan and truffle; turbot with cauliflower and blood orange; and lamb with bell pepper and beans. The signature dish is Wagyu A5 beef with ginger and wild broccoli, available as a supplement. The wine list is interesting, and the team can cater to allergies and vegetarian requests.
Dining here feels personal and unhurried. The private room is available for groups, and the restaurant also offers catering. The atmosphere is warm, with attentive service and a sense that every detail matters – from the plating to the choice of ingredients. It is a place where seasonal cooking meets genuine hospitality, and the Michelin star simply confirms what regulars already know.
Recognition
Ambience
Details
History
High quality cooking
In the center of Stuttgart, in the old Bean Quarter, guests will find exceptional dining, individually designed rooms, and a vaulted cellar for cooking events. The head chef is Fabian Heldmann.
Concept A set menu concept with 5 to 7 courses. Culinary Style Abian Heldmann has long since moved beyond apprentice status to become a true master of cosmopolitan cuisine. His menu is as visually spectacular as it is harmonious in flavor. Heldmann has a special fondness for premium Balfegó tuna, which often makes its debut right at the start, currently paired with cucumber and avocado. The Sot-l'y-laisse (chicken back fillet) with shiitake mushrooms, prepared in the style of a Vietnamese pho, deliciously showcases the chef's worldly culinary horizon. Instead of the lamb loin with tomatillos and wasabi, guests can opt for the signature dish (for an additional charge) as their main course: premium Wagyu A5 beef served with ginger and wild broccoli. Wine International wine list featuring around 300 selections, including many vintages ready to drink. Atmosphere Modern, upscale yet relaxed ambiance in the trendy Bohenviertel district. Conclusion Urban indulgence in a casual setting, backed by high culinary standards.
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