The story
Ben Benasr brings his culinary expertise to Stuttgart with Bens Weinstube Klink, a destination for refined regional cuisine. Having previously worked at the Ritzi in Stuttgart, he now channels that experience into a kitchen grounded in French technique and Swabian tradition. The menu shifts with the seasons, drawing ingredients from local producers to keep every plate honest and fresh. Oriental spices occasionally brighten the heavier foundations, adding a subtle layer of complexity without overwhelming the core flavors.
The Schlemmer Atlas awarded two ladles for 2026, highlighting plates like the lobster croustillant and salmon ceviche. Diners often order the black Angus beef tartare served with potato chips and bear garlic oil, while the coq au vin arrives alongside an asparagus and potato cassoulet. A pot au feu made with noble fish and lobster fumet demonstrates how the kitchen bridges classic preparations with rich, modern broths. Sweet endings typically feature almond nougat croquant paired with marinated strawberries and vanilla ice cream.
Authentic Swabian elements define the dining room, creating a warm backdrop for the carefully curated wine list. Guests frequently gather on the covered terrace laube when the weather turns mild, enjoying aperitifs like Just Fucking Good vermouth alongside sparkling rosé. The philosophy behind the drinks mirrors the seasonal preparation, prioritizing fair prices and high quality so guests can pair excellent bottles with their meals without hesitation. Every detail here supports a relaxed evening focused squarely on good taste.
Recognition
Ambience
Details
Location
Instagram