Waldschlössle

The story

Waldschlössle in Fellbach – Seasonal Swabian Cuisine with Michelin Recognition

On the Kappelberg above Fellbach, just outside Stuttgart, Waldschlössle serves what it calls “feine schwäbische küche” – fine Swabian cooking that is both rooted in tradition and open to the present. The restaurant occupies a former inn with about forty seats, a private room, and a terrace that comes into its own in warmer months. The setting is elegant yet relaxed, helped by the fact that the team behind it know exactly what they want to do.

A Family Affair

Waldschlössle is run by Annika and Manuel Braun, who discovered their passion for hospitality at their first venture, Café Glückskind in Winnenden, which they opened in 2016. In October 2021 they took over the restaurant on the Kappelberg. Manuel Braun is the head chef; Annika Braun leads the front of house. Together they have created a place that feels both personal and professional – a quality that the Michelin inspectors recognised with a Recommended award in 2026.

Regional Philosophy

The Brauns’ approach is straightforward: source as much as possible from the surrounding region and let the ingredients speak. The wine list draws on the famous vineyards of Fellbach and the Rems valley, where around 45% of Baden-Württemberg’s top wineries are based. In the kitchen, that same local focus drives everything. The menu changes with the seasons, using produce from suppliers such as the Micheleshof for eggs and potatoes, the Metzgerei Thomas Kurz for meat, the Forellenhof Rössle for fresh fish, and the Bittenfelder Hofkäserei for Demeter cheese. It is a network built on trust and short distances.

The Menu

Diners are encouraged to compose their own meal from a list of small dishes, ordering two to five per person. The current winter menu (valid through March 2026) includes a colourful winter salad with field greens, citrus and caramelised walnuts; grilled honey carrot with goat’s cheese cream and lemon-rosemary pesto; and a beetroot tartare with apple, hazelnut and chicory. Heartier options include a rosy venison loin with polenta, kale and salsify, and a Honauer trout fillet with green curry and vegetable risotto. For dessert, the Neckarwelle – a marble cake with cherries, vanilla cream and dark chocolate ice cream – is a local favourite. A separate lunch menu offers lighter, quicker versions of these dishes.

Recognition and Atmosphere

The Michelin Recommended award underlines the consistency of what the Brauns are doing: modern, seasonal cooking that never loses sight of its Swabian roots. The atmosphere is warm and unhurried, with an open kitchen that lets guests see the care going into each plate. In summer, the terrace becomes the heart of the restaurant, and the Brauns regularly host wine events with local vintners.

Waldschlössle is a restaurant that knows its place – literally. It sits on the Kappelberg, looks out over the vineyards, and serves the food that the land and the season provide. That is the whole idea, and it works.