The story
On the Alte Weinsteige in Stuttgart-Degerloch, Wielandshöhe is the domain of chef Vincent Klink. The restaurant holds a Michelin star for its high-quality cooking, but the atmosphere is anything but stiff. Klink, a man who quotes Formula 1 champion Mario Andretti (“If you feel that you are in full control – you are not going fast enough!”), runs a kitchen that values constant change without losing its footing.
The restaurant offers a daily-changing menu alongside an à la carte selection. There is no fixed menu obligation – guests can pick individual dishes from the menu or choose from a four- to six-course tasting menu (priced from 135€ to 155€). Main courses range between 42€ and 60€. A separate vegetarian specialities menu is also available. The kitchen's classic French foundation is evident in dishes that regularly feature oysters, squid, Breton lobster, mussels, and scallops, alongside beef, the famous pork cutlet, poultry, and fish. Around twelve different vegetables are always on offer.
Klink is a writer as well as a cook. His “Vincent's Diary” on the restaurant's website is filled with personal reflections, recipes, and sharp observations. One entry recounts a conversation with a psychoanalyst about the two types of people who never seek therapy: narcissists and the very rich. His suggested remedy? A bowl of Frankfurter green sauce, a recipe he shares with his guests.
The restaurant is open Wednesday through Saturday, both for lunch and dinner. An interesting wine list and outdoor seating are available. The team of 26 staff members comes from a dozen countries, including Bosnia, Nigeria, Nepal, Mexico, Ghana, and Germany – all working together smoothly.
Recognition
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Details
History
High quality cooking
Head chef, publisher, TV chef, now and then a philosopher – Vincent Klink is active in many fields, but mostly on site, in his kitchen. Since 1991, he has been running the restaurant in the south of the city.
Concept Tradition and elegance with a view over Stuttgart. À la carte and set menu (€135–155). Culinary Style Vincent Klink bestowed legendary status upon the restaurant with his uncompromising, craft-oriented approach. The outspoken chef never chased trends; here, the product is the star. The ever-changing menu features dishes such as a salad of Kuttel-Herz-Wurst with herb salad and Lemberger vinaigrette, pays homage to its regional heritage with a maultaschen soup and a roast beef from Allgäu ribeye served with spelt spaetzle, and takes excursions to the Mediterranean with black scabbardfish in saffron broth accompanied by leaf spinach. Exceptionally aged cheeses from Bernard Anthony complete the offering. Wine An impressive selection with remarkable vintage depth, meticulously curated by Eva Klink with great passion. Atmosphere Eva Klink ensures not only seamless evening service but also exquisite floral arrangements on the tables. Her Instagram stories featuring them have achieved cult status. Conclusion Experience elegant classics that transcend trends, executed with masterful craftsmanship.
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