Zur Linde, Stuttgart

In Mohringen, in the Stuttgart suburbs, Zur Linde restaurant, awarded a Michelin Bib Gourmand distinction, serves traditional Swabian food, infused with a touch of modernity to make all the difference.

Zur Linde

The finest Maultaschen in Stuttgart

Look no further for the finest Maultaschen in Stuttgart (see recipe below). Available in all shapes and sizes and served with potato salad, lentils or creamy choucroute, this traditional ravioli from the German region of Swabia will wow even the most discerning tastebuds.

The Trautwein brothers

Since 2015, the Trautwein brothers, Ferdinand and Maximilian, have overseen the family restaurant in a three hundred-year-old former post office. Fiercely proud of their Swabian heritage, the young brothers initially cut their teeth on Michelin-starred dining, at Burg Staufeneck in Salach and Top Air, Stuttgart, now closed. Today they bring a fresh twist to old regional favourites, including Spaetzle (a kind of noodle), Gaisburger Marsch (beef stew), veal tripe and oxtail and also Rinderrouladen (rolled beef).

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

Self-proclaimed Champagne enthusiasts and connoisseurs, Ferdinand and Maximilian Trautwein, both recently inducted to the ‘Chapitre des Coteaux’ Champagne brotherhood in Germany, have hit upon another way to breathe new life into their dishes, by serving them with Nicolas Feuillatte Champagnes.

If you get chance, try the Réserve Exclusive Brut with the signature Zur Linde Maultaschen or even your own version, and let us know what you think.

Maultaschen Zur Linde recipe

Maultaschen is traditional ravioli from Swabia, a region in south-western Germany.

Ingredients :

300 g flour
3 eggs
2 tbsp. vegetable oil

Mix the ingredients together and knead well to form a smooth dough ball. Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

For the filling:

170 g minced pork
160 g minced beef
170 g bacon
50 g smoked sausage
100 g sliced bread
190 g onion
180 g spinach
180 g parsley
20 g leeks
1 egg
15 g salt

Linde spice mix

Peel and chop the onion, then cook in a steamer for a few minutes.

Wash and chop the parsley, spinach and leeks.

Meanwhile, soak the bread in a small quantity of milk.

Transfer the mince, bacon, smoked sausage, spinach, bread, cooked onions, parsley and leeks into a meat grinder.

When all the ingredients are ground finely, add the spice and egg.

Mix well.

Season if required.

Roll out the dough thinly and cut into wide pasta ribbons.

Coat with a little egg yolk using a pastry brush.

Transfer the mixture to a piping bag and squeeze a thick layer along the middle of each pasta strip.

Fold over the two edges as shown in the photo, then press the pasta into sections alongth the length using a wooden spoon. Cut into individual pasta pockets, then cook for a few minutes in boiling, salted water. Drain and the Maultaschen are ready to serve.