Die Kelter

The story

Die Kelter Tübingen: International Cuisine in a Historic Timber Frame

The chef and his international approach

Die Kelter in Tübingen presents internationally influenced cooking inside a preserved timber-frame building that dates to 1700. Chef Heiko Gabelmann built his culinary foundation across the Black Forest, Switzerland, and major German cities before bringing those experiences to this venue. His marriage to a Thai national and years of travel through Southeast Asia directly shape his menu, introducing carefully measured exotic aromatics into otherwise classical preparations. He prioritizes precise sauce construction and uncompromising ingredient sourcing, ensuring every plate balances familiar comfort with subtle global influences.

Seasonal plates and signature preparations

The current menu highlights his technical range, starting with roasted venison ragoût braised in Pinot Noir alongside crisp turnip greens and bread dumplings. Spring offerings feature white asparagus dressed in ponzu with kalamansi gel, while delicate scallops rest in a light lobster foam complemented by black garlic espuma. Sweet finishes rely on structured textures rather than heavy sugar, as seen in the almond tulip served with summer berries and chilled champagne sabayon. These seasonal selections demonstrate how globally influenced cooking adapts to local harvests without losing its distinctive flavor profile.

Light-filled interiors and outdoor space

Guests dine within the monumentally protected structure, where exposed wooden beams meet deliberately placed contemporary artwork. The main hall remains comfortably regulated year round, while larger groups often prefer the expansive garden terrace overlooking the surrounding landscape. Both areas have earned recognition from the Schlemmer Atlas guide, which specifically noted the harmonious blend of historic architecture and attentive service. Visitors seeking a quiet moment or a celebratory meal will find the layout designed for unhurried conversation.