A plate of Antipasto misto and a pasta dish is sufficient

It is stage Gotlieb Daimler, near the spectacular Museum Mercedes-Benz, which has just opened its doors, the France to meet the Switzerland June 13. Before the match, a visit to the best restaurants of the capital of Baden-Württemberg, region also of importance to his vineyard (the fourth in German) and where the pleasures of the table are serious, was required.

Stuttgart has more starred Michelin, including Speisemeisterei (two stars), installed in a dependency of the castle of Hohenheim (10 kilometres from the city centre), the flagship of the local gastronomy. The ceremonial room fears a gastronomic track a little boring, but the home and the service, young, not bombastic and professionalism to any horsehair, relax the atmosphere. Chief Martin xle cuisine based on products of any first-order and a maturing technique, but thorough cooking of meat and fish, as like it the German, failed a little.

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On the heights of the city, in a beautiful villa of the 1920s with a panorama appreciated Stuttgart below and the surrounding vineyards, Wielandshöhe (1 star) is a lookup table. Elegant dining room, the height and kitchen service focusing on regional products and herbs from the garden, in the case of Chief Vincent Klink. Bonus, a book of cave where powerful figure in the French selection of good, or even of very good.

Meridian, hotel which will host part of the team of France, the Cassoulet, whose culinary Advisor was Michel Rostang, delivers a kitchen of inspiration Southwest able to compete with some restaurants of our France freshwater. Slice of veal head marinated herbs and mushrooms, duck pot-au-feu, etc. go straight to the point. With veal, try the fees and pleasant regional riesling, Riesling Kabinett Kleinbottwarer Süsmund Brüssele.

Ringside

Placed at the top of the new Museum of art of the city, Cube, clear lines are the work of Andreas Witthofft, artist exhibited at the Museum, is inevitably the Georges du Centre Pompidou. Same panoramic view on the city, the same "modeuse" customer evening (compulsory reservation) and close cuisine flavours with a finger of traditional playing. Penne in the seafood and artichokes, tandoori lamb, couscous with dates and hot pepper, etc. Recommend for those who like beer, the excellent local pils, Stuttgarter Hoffbraü Herrenpils. Close tables of the Bay Windows, it is ringside to take advantage of the giant screens installed for the duration of the Cup, below, on the Schlossplatz, nerve centre of the city, but far from the crowd (many terraces on the place you are at the heart of the action).

For lunch without head, see Empore, on the 1st floor of the covered market. Several tables dominate all and provide the spectacle of the activity of the market. A plate of Antipasto misto and a pasta dish is sufficient.

Typical Swabian cuisine is to discover the Kachelofen Tavern whose inside is no different from our good old Alsatian wine. A taste absolutely, "Maultasche", a kind of ravioli of beef, soup or a salad of potatoes.

Finally, if it is for the business, spend a few hours in Stuttgart without leaving the airport is quite possible. Several lounges and conference rooms welcome you, close to the restaurant Top Air, the only star of Europe in an airport! Claudio Urru is removed kitchen, closer to the product and well established base. Powerful map of wines.