Discover the exquisite menu at Restaurant Meister Lampe in Stuttgart's Weilimdorf district, where traditional German flavors meet modern culinary artistry.

Begin your dining journey with starters that blend freshness and innovation. The Organic Prawns come paired with braised Annabelle potatoes, a rich onion stock, Luggeles cheese, and a sprinkle of chives, offering a delicate balance of flavors. For a heartier option, the Crispy Sweetbreads are served with veal jus, Vichy carrots, and rye crisps, perfect for those seeking a refined taste of German cuisine. Vegetarian guests will appreciate the Small Salad, a fresh medley of cottage garden greens, pumpkin seeds, seed oil, cress, and sprouts. Another standout starter is the Roasted Quail Breast accompanied by barley risotto, almond shavings, and subtle earthy undertones. Cheese lovers can indulge in the Ripened Allgäu high alpine hay milk cheese, complemented by parsley root, preserved sour cherries, and almonds.

Mains that showcase German culinary excellence with a contemporary twist.

Savor the Onion Roast made from Irish dry-aged beef, served with a robust Lemberger jus, Filderkraut, and hand-scraped buttered spaetzle, a true comfort food elevated to gourmet status. The Roasted Iceland Redfish is a fresh seafood choice, paired with mustard stock, wine cabbage, and oven-baked stone mushroom caps, delivering a harmonious oceanic flavor profile. For those who adore tender meats, the 48-hour Sous Vide Cooked Veal Shoulder is served with a creamy veal sauce, leaf spinach, grated cheese, and crispy potato hash browns. The Gratinated Guinea Fowl Breast combines cooked tomatoes, zucchini, and fried corn polenta for a rich and satisfying dish. Alternatively, the Fried Faroe Salmon comes with meadow herb oil, white asparagus, and potato blinis, offering a delicate fusion of textures and tastes. An exceptional highlight is the Whole Oldenburg Duck, served in two courses, providing a memorable feast that exemplifies the chef’s mastery and passion for seasonal, regional ingredients.

Decadent desserts to complete your meal.

Indulge your sweet tooth with the Blueberry Clafouti, paired exquisitely with sour cream ice cream and almond brittle for contrasting textures. The Strawberry and Mascarpone Cream dessert is a luscious combination of rhubarb, caramelized peanuts, and shortbread ice cream, delivering a perfect balance of fruity and nutty flavors. For a refreshing palate cleanser, the Lemon-Orange Sorbet incorporates a dash of Absolut Vodka, while the Caramelized Apple Sorbet features "Geiger's" Goldparmänenbrand, adding a sophisticated twist to classic flavors. Homemade Vanilla Ice Cream is finished with caramelized pumpkin seeds and Styrian pumpkin seed oil, enhancing its creamy richness. Guests may also opt for a simple Homemade Sorbet or Ice Cream to end on a light note.

Beverages and specials enhancing your dining experience

At Restaurant Meister Lampe, the drink menu is thoughtfully curated to complement each dish perfectly. Enjoy a selection of fine wines and beers, alongside expertly brewed coffee to round off your meal. The attentive service and inviting ambiance create an ideal setting for both intimate dinners and group celebrations alike.

Starters: Organic Prawns, Crispy Sweetbreads, Small Salad with cottage garden greens, Roasted Quail Breast, Ripened Allgäu high alpine hay milk cheese.
Mains: Onion Roast from Irish dry-aged beef, Roasted Iceland Redfish, 48-hour Sous Vide Cooked Veal Shoulder, Gratinated Guinea Fowl Breast, Fried Faroe Salmon, Whole Oldenburg Duck served in two courses.
Desserts: Blueberry Clafouti, Strawberry and Mascarpone Cream, Lemon-Orange Sorbet with Absolut Vodka, Caramelized Apple Sorbet with Goldparmänenbrand, Homemade Vanilla Ice Cream, Homemade Sorbet/Ice Cream.
Drinks: Fine selection of wines, beers, and expertly brewed coffee to complement your meal.