Délice

Délice in Stuttgart is a creative fine-dining restaurant that practices a philosophy called "Gastrosophie," combining culinary thoughtfulness with wine culture and warm hospitality. It serves a single composed five-course menu (optionally four) instead of an à la carte list, paired with glass-wise accompaniments and a creative wine list curated by sommelier Andreas Lutz. The restaurant offers meticulous service, bread-and-butter inclusions and displays recognition from the Michelin Guide (Michelin 2025 image on the website). The dining room has an open kitchen and a classic Mediterranean aesthetic with modern touches, offering a warm, hospitable atmosphere and attentive wine service. Cooking is rooted in classic Mediterranean technique with contemporary, creative interpretations; the kitchen emphasizes seasonal, market-driven tasting menus that showcase high-quality, regionally focused ingredients, pursuing harmony, creativity and virtuosity. Andreas Hettinger is owner and head chef and was honoured as "Junges Talent" by Gault Millau in 2016. Specialties include yellowtail mackerel tartare with gooseberry, tarragon and cucumber; monkfish with lemon risotto, olive oil jus and Parmesan; Iberico shoulder with polenta and broad beans; veal fillet with green asparagus, pappardelle, chanterelles; and white chocolate gâteau with muscovado, raspberry and chervil.