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Zur Linde, ambassadeur Nicolas Feuillatte à Stuttgart

Zur Linde, Ambassador Nicolas Feuillatte in Stuttgart

In Möhringen, on the outskirts of Stuttgart, the Zur Linde restaurant (Bib Gourmand in the Michelin guide) perpetuates traditional Swabian cuisine, adding a touch of modernity that makes all the difference.

The best Maultaschen in Stuttgart

Look no further, this is where you'll find the best Maultaschen in Stuttgart (traditional Swabian dish, see recipe below) ! In all forms and accompanied by potato salad, lentils, or sauerkraut with cream, Maultaschen delight the palates of fine gourmets.

The Trautwein Brothers

Since 2015, brothers Ferdinand and Maximilian Trautwein have taken over the family restaurant established in a former coaching inn over 300 years old. Proud of their Swabian origins, the young brothers began their careers in Michelin-starred gastronomy (Burg Staufeneck, in Salach and the former Top Air restaurant, in Stuttgart). Today, they revisit with modernity the great classics of regional cuisine such as the famous Spätzle, the Gaisburger Marsch beef stew, veal tripe with oxtail, and Rinderroulade (a type of beef paupiette).

Discover the interview with Ferdinand and Maximilian Trautwein, owners of the Zur Linde restaurant and ambassadors of Champagne Nicolas Feuillatte in Stuttgart.

Champagne lovers and connoisseurs, Ferdinand and Maximilian Trautwein, recently inducted into the Chapitre des Coteaux in Germany, are also modernizing the tasting of their dishes by offering to serve them with Nicolas Feuillatte champagnes.

If you have the opportunity, try our Réserve Exclusive Brut with the Maultaschen from Zur Linde or your own, and let us know what you think!

Maultaschen Recipe

Maultaschen are the traditional dumplings of Swabia, a region in southwest Germany.

Ingredients :

150 g flour
150 g heather flour
3 Eggs
2 tbsp vegetable oil

Knead the ingredients together vigorously to form a smooth dough, wrap it in cling film and let it rest in the refrigerator for at least half an hour to relax the dough.

Farce

170 g minced pork
160 g minced beef
170 g bacon
50 g smoked sausage
100 g sandwich bread
190 g onion
180 g spinach
180 g parsley
20 g leek
30 g Whole egg
15 g salt
Linde Spice Mix

Peel, chop and steam the onions for a few minutes.

Clean, wash and chop the parsley, spinach and leek.

Soak the bread in a little milk.

Pass the meat, bacon, spinach, smoked sausage, sandwich bread, onions, parsley and leek through a meat grinder.

Stir in the spices and add the whole egg. Mix well. Taste and adjust the seasoning if necessary.

Roll out the dough thinly into wide ribbons. Brush with a little egg yolk.

Fill a piping bag with the filling and pipe it thickly onto the batter.

Fold the two edges over the filling, press the dough with a wooden spoon, cut the maultaschen and cook them for a few minutes in simmering salted water.