Über den Kesselrand menu overview at Oettinger's Restaurant Fellbach Germany
At Oettinger's Restaurant, nestled in the heart of Fellbach, Germany, the "Über den Kesselrand" menu invites diners on a refined culinary journey. This four-course set menu masterfully blends modern French cuisine with local German influences, offering a distinctive and memorable dining experience for lovers of sophisticated flavors and creative presentations.
starters
Begin your meal with the exquisite Bouillabaisse von Krustentieren, a luxurious shellfish bouillabaisse featuring delicate scallops, a vibrant tomato and saffron broth, and the earthy depth of black garlic. Accompanied by crispy crostini and a classic rouille, this starter is a harmonious blend of coastal French tradition and bold flavors that awaken the palate.
mains
For the main courses, Oettinger's Restaurant presents two standout dishes that showcase local ingredients with French culinary techniques. The Wildfang Steinbutt is a pristine wild-caught turbot, elegantly served with a silky beurre blanc and accented by luxurious truffle notes. Paired with tender kale and creamy Jerusalem artichoke, this dish balances earthy and buttery flavors.
Alternatively, the Reh aus Bayerischer Jagd offers a rich game experience with Bavarian venison. This dish is enhanced by a fragrant red wine jus, complemented by succulent porcini mushrooms, crisp celery, elderberry accents, and traditional pretzel dumplings, creating a hearty yet refined main course that celebrates regional heritage.
desserts
Conclude your meal with the artfully composed Dobler Milch dessert. This sweet finale combines the earthy sweetness of pumpkin with a creamy cheesecake inspired by the Stuttgart Gaishirtle cheese. The fusion of seasonal produce and local dairy creates a dessert that is both comforting and innovative, capping the dining experience with subtle yet memorable flavors.
drinks and specials
Complement your meal with a carefully curated selection of wines, showcasing both local German vintages and notable international bottles. The restaurant also serves a variety of beers and coffee, enhancing the overall dining atmosphere. While the main focus is on the seasonal four-course menu, patrons can also enjoy expertly prepared beverages that perfectly pair with each dish.
- Starter: Bouillabaisse von Krustentieren with scallops, saffron tomato broth, black garlic and crostini.
- Main Course Options: Wildfang Steinbutt with beurre blanc, truffle, kale and Jerusalem artichoke; or Reh aus Bayerischer Jagd with red wine jus, porcini mushrooms, celery, elderberry and pretzel dumplings.
- Dessert: Dobler Milch featuring pumpkin, cheesecake and Stuttgart Gaishirtle cheese influences.
