The story
Heaven’s Kitchen in Stuttgart approaches contemporary brunch design through a strictly plant-based lens and a firm commitment to zero waste. Chef René Kraatz leads a team that treats sustainability as a baseline rather than an afterthought. Every recipe follows a tracked protocol that monitors water, energy, and ingredient usage from procurement to plating. The kitchen builds its menus around seasonal produce, ensuring that familiar vegetables arrive prepared with precise technique.
Guests encounter inventive arrangements like the lost tomato course, which layers yellow tomato espuma, red tomato terrine, green tomato salsa, and a fine bread dust. A subsequent saffron risotto arrives creamy and enriched with baked oyster mushrooms, fresh dill gremolata, and toasted pine nuts. The vegan brunch menu operates Wednesday through Sunday, balancing hearty overnight oats and seasonal fruit yoghurt with house-made waffles. Even the sweet finale, a chocolate soufflé paired with mango sorbet and chili-kumquats, adheres to the same exacting standards.
The space operates on a straightforward urban layout that prioritizes conversation over theatrical staging. Evening service occasionally shifts to their award-winning seven senses format, where courses arrive directly on the table using baking paper instead of traditional crockery. This streamlined presentation earned the establishment a single ladle rating from the Schlemmer Atlas in 2026. Visitors consistently note how the absence of heavy serveware keeps the focus entirely on flavor and shared time.
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History
The experiential sky kitchen includes breakfast, lunch, and a zero-waste concept. In the evening, a menu is prepared right in front of the guests on the table, served directly on baking paper entirely without tableware.
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