In a location in the Beutelsbach district that used to house Krone, Cédric Staudenmayer cooks up ambitious cuisine with strong seasonal and regional influences. In his modern take on classical culinary foundations, he harmoniously combines bold flavours and creates well-judged contrasts – for example in his "char, beetroot, herbs, radishes" or "poulet noir fermier, Brussels sprouts, potato, apple". The set menu, which changes every six weeks, is also available in a vegetarian version if ordered in advance. The setting is pleasant: the building dates from 1800, and the classical, traditional interior has been revamped with subtle modern design features. Then there is the extremely friendly and attentive service, supported by the chef himself – Cédric Staudenmayer ensures a personal touch by interacting with his guests. Tip: Overnight accommodation is available at the Weinstadt Hotel next door.