The story
In Kernen-Stetten, just outside Stuttgart, Malathounis brings a refined perspective to Greek Modern Cuisine. The restaurant describes its approach as "mediterrane Küche mit frischen, hochwertigen Produkten auf höchstem Niveau" – Mediterranean cooking at the highest level. This commitment has earned it a Michelin star, an award held since 2014.
The kitchen offers both a standard and a vegetarian menu, each available in four or five courses. Dishes change with the seasons, as seen in a recent menu featuring a Meeresfisch-Sülze (fish aspic) with shellfish vinaigrette, skordaliá, and Sevruga caviar. A Swabian-Hällisch pork fillet comes with chickpeas, pearl onions, chanterelles, pomegranate, cinnamon, and bay leaf – a clear nod to both local German produce and Greek spicing.
The vegetarian menu is equally deliberate, with courses like an Auberginenkompott (eggplant compote) paired with burrata, hazelnut, and basil, or a Trahanas goat’s milk pasta with chanterelles, peas, and Retsina. Desserts, such as an olive oil chocolate with white peach, elderflower, and yogurt ice cream, continue the theme of bright, balanced flavors.
A wine pairing menu is available, as is an alcohol-free beverage pairing – both thoughtfully matched to the courses.
The restaurant’s Michelin star speaks to the precision and consistency of the cooking. The setting, with outdoor seating and a private room, suits both special occasions and a quiet evening. The style is modern but rooted in the Mediterranean, with a respect for ingredients that comes through in every course.
Malathounis is a place where Greek tradition meets fine dining, without losing its sense of place or identity.
Recognition
Ambience
Details
History
High quality cooking
Concept Solo chef concept featuring two tasting menus of 4–5 courses (including a vegetarian option), with all dishes also available à la carte. Culinary Style Nowhere else in Germany can one experience the marriage of modern fine dining with Greek influences and ingredients in such a delicious and harmonious way as at Joannis Malathounis’s restaurant, the “Swabian Greek” on the outskirts of Stuttgart. His vegetarian menu is also highly recommended. A rabbit and tuna dish combined with artichokes, rouille sauce, Kalamata olives, and baked capers serves as an exemplary appetizer showcasing his signature style. Beetroot glazed with Mavrodaphne wine, served with kumquats and Greek yogurt, demonstrates the creative delicacy of the vegetarian menu. Wine An excellent wine list featuring numerous discoveries rarely found elsewhere, including outstanding selections from both Greece and Württemberg. Atmosphere The unassuming ambiance of a family-run country inn. Conclusion Modern Greek cuisine at its best!
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