Grab a nice bite to eat at Stuttgart, Germany

This one is a no-brainer. If you're in Germany, it's almost guaranteed that you will have to try schnitzels at one time or another. It's a very European approach to be preparing a meat dish by pounding it with a meat tenderizer and then breading it before frying. The sheer raw efficiency of the recipe is a thing to appreciate in our more calculated times. Veal, pork, chicken, mutton, beef, or turkey variations of schnitzels are easy to find, and the final quality of the meat depends strongly on the precision and intuition of the chef.

The very name of Schnitzelhaus Post should tell you that it's a good choice here.

Of course, if a more serious meal like schnitzel is not your thing, or you're searching for a quick bite, there's always the choice of essentially German fast food. A nice break from the mundane world of burgers and fries would be currywurst. It's comprised of steamed and fried pork sausage cut into bite-sized chunks and seasoned with curry ketchup. Currywurst is very common in restaurants, or as street food and is usually served with french fries or bread rolls to accompany the spicy main component.

Udo Snack offers burgers and currywurst as part of its street food appeal.

The next offering on our list is way more significant to the cultural heritage of Baden-Württemberg than the more general items that we started with. It is said that the real maultaschen are only produced in Swabia, a historical region that was incorporated into the modern German states. It's a very traditional dish comprising sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices. As you can see, nothing bland in the German pallete. 

Weinstube Kachelofen has great maultaschen soup.

We've had spicy, we've had fast, now it's time to talk about something sweet. Germans have an absolute treat of their own design made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut. They are called Berliners because the first recipes for this kind of dish appeared around Berlin after the introduction of sugar to to Europe followed by the establishment of plantations in the New World. Today, Berliners can be purchased throughout the year, though they were traditionally eaten to celebrate New Year's Eve.

Storchenbäckerei offers the best Berliners.

The name of this item on the list may be confusing to someone unfamiliar with the peculiarities of local cuisine in different parts of Germany. Actually, brezeln is the name for something known as pretzels to most people around the globe, but here, in Germany, brezeln serves a very special purpose. it's mostly used as a side dish for the famous Weißwurst, or white sausage. To be fair, other uses, including the serving of pretzels with low-alcohol drinks, are also quite common.

Bosch Bakery is said to have the best pretzels in the city, but that's for the curious to find out.

Here's another traditional offering. This dish is also famous for being one of the local foods ever since the times when Swabia was a region in its own right. To make käsespätzle, hot spätzle and grated cheese, such as cheddar cheese, Emmentaler or granular cheese, are layered alternately and then finally decorated with fried onions. Accompanying side dishes are green salad or potato salad. The resulting dish looks rather complicated, but in actuality, it has a very consistent taste.

How about some käsespätzle at Der Rote Hirsch?

We've already covered the pretzels that go well with the white Bavarian sausage. Now it's time to talk about Weisswurst itself. Although less common in this part of Germany, this kind of sausage is a delicacy that a few people would pass on. It consists of minced veal and pork back bacon and is usually flavored with parsley, lemon, mace, onions, ginger and cardamom. The dish actually created the term "Weisswurstäquator" meaning the cultural boundary separating other linguistic and cultural areas from Southern Germany.

Paulaner am alten Postplatz is where you can find greater white sausage.

Since Stuttgart is a big city, and a hub of industry, culture, and information, we could hardly expect it to be exclusively territorial when it comes to food. That's why a frankfurter is a common choice for a quick snack around here. There are actually quite a lot of variations of the standard frankfurter sausage, including the classic Vienna sausage, a parboiled sausage most commonly associated with the term, a beef sausage that's shorter and meatier, etc. All of them originate from different takes on the classic formula.

BLOCK HOUSE Eberhardstraße has great classic frankfurters.

After all the interesting german dishes on the list, it must be quite surprising to find something as simple and common as potato salads, but this can be explained by the local tradition. After the first introduction of potatoes, they have become so popular in Germany that the country is believed to be the place of origin for the concept of the potato salad itself. It eventually gained enough recognition to start spreading largely throughout Europe, European colonies and later Asia.

Herr Kächele Maultaschen und mehr offers decent potato salads.

Lastly, we shall remember something tasty and interesting, but it is often overlooked in favor of more exotic or famous dishes. Some of the more particular kinds of food in Stuttgart are boiled dumplings made from flour, bread or potatoes and called knödel. Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel has spread throughout Europe. The universal appeal and the flexibility of the recipe make these dumplings very intriguing.

As you can see, Stuttgart manages to stick close to its German roots without sacrificing the benefits of modern gastronomy. This makes the city a joy to explore in terms of food. Have fun doing that!