Cédric

Restaurant Cédric sits in the centre of Weinstadt‑Beutelsbach and presents a young, excellent kitchen with a worldly culinary outlook; the cooking is modern, understandable and precise. The dining rooms retain a rustic, parlour‑like (Stuben) character with cosy, traditional charm enhanced by discreet modern touches, creating a warm, intimate atmosphere. The cuisine follows a modern, French‑classical approach with a focus on regional and seasonal ingredients, presented as a coherent five‑course regional‑seasonal tasting menu with matching, commented wine pairings; an exclusive pairing option, a non‑alcoholic pairing and a vegetarian alternative are available on request. Cédric Staudenmayer is chef and proprietor; he is the grandson of former Krone innkeeper Otto Koch, trained at Restaurant Cube in Stuttgart under Michael Bahn, continued at Ophelia in Konstanz with Dirk Hoberg and at the Schwarzwaldstube–Traube Tonbach with Torsten Michel, and since 26 March 2024 has been awarded his first Michelin star and received the Young Chef Award 2024 in Hamburg. Specialties include tuna with saffron, arugula and citrus; fregola with white cabbage, potato and apple; zander with root vegetables and tafelspitz; lamb with red beet and parsnip; and rhubarb with white chocolate and biscuit.