The story
In the historic heart of Weinstadt-Beutelsbach, a young chef is redefining what a neighborhood restaurant can be. Cédric Staudenmayer, grandson of former Krone innkeeper Otto Koch, learned his craft at Stuttgart’s Restaurant Cube under Michael Bahn, refined his skills at Konstanz’s Restaurant Ophelia, and earned his stripes at the legendary Schwarzwaldstube in Baiersbronn. In March 2024, his independent debut—simply named Cédric—was awarded its first Michelin star, alongside the Young Chef Award.
The dining rooms retain a traditional Stube character, made fresh with subtle modern touches. Here, the atmosphere is as inviting as the cuisine: a thoughtful, accessible expression of modern cuisine that stays close to regional ingredients while keeping a worldly perspective.
The heart of the experience is a five-course seasonal menu, built around the best of the moment. One recent offering started with a tuna course accented by saffron, arugula, and citrus, followed by fregola paired with white cabbage, potato, and apple. Zander arrived with root vegetables, boiled beef, and herbs; lamb came with beetroot, onion, and parsnip. A pre-dessert of rhubarb with white chocolate and biscuit led to a sweet finale.
A vegetarian version is available with advance notice, reflecting a kitchen that adapts to its guests.
Wine is central to the meal. The standard pairing costs €41, an exclusive option €71, and non-alcoholic accompaniments are also available at €28. Each glass is selected to complement the course it accompanies, turning dinner into a conversation between plate and glass.
Classic French technique meets regional sensibility: this is a restaurant where talent, hard work, and a respect for tradition produce something genuinely exciting.
Recognition
Ambience
Details
History
High quality cooking
Traditional house from 1800 with a village atmosphere and cozy rooms. The cuisine stands out with its creative and modern approach, featuring desserts such as rosehip ice cream with nut butter espuma and rosehip tea.
Concept Premium cuisine crafted entirely in-house. Culinary Style While Cédric Staudenmayer's foundation is classically French, his flavor combinations are not. Tuna is paired with kohlrabi and lovage vinaigrette, while fregola sarda meets beetroot and green curry foam. These pairings may seem unconventional, but they are surprisingly delicious. Gently cooked salmon is served with lentils from the Swabian Alb and saffron sauce. Paired with perfectly grilled boiled beef, the chef combines an intense Madeira jus and pan-tossed mini zucchini – the quality of the meat requires no further embellishments. Wine The core of the wine list features outstanding selections from the surrounding regions. Yet new discoveries also delight the many regular guests. Atmosphere The charm of the historic inn is palpable. Modern accents have been carefully integrated. Service provided by the head chef and a staff member is friendly and highly attentive. Concept Premium cuisine crafted entirely in-house.
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