Menu to Taste

Oettinger's Restaurant

Modern French, Fine Dining · Fellbach · Michelin One Star · Chef Michael Oettinger

Holding one Michelin star, Oettinger's Restaurant in Fellbach serves French-inspired fine dining under chef Michael Oettinger. Located inside Hotel Hirsch, the dining room features a light country-house interior with warm tones. Set menus highlight regional produce through dishes like roasted French Challans duck.

Fellbacher Str. 2-6, 70736 Fellbach, Germany, Fellbach

  • 1 Michelin Star

Menu

Set Menu

  • Midweek Spezial - 2 Course (59) — Exclusively served every Wednesday.
  • Midweek Spezial - 3 Course (79) — Exclusively served every Wednesday.
  • Summer Menu - 3 Course (99) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).
  • Summer Menu - 4 Course (118) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).
  • Summer Menu - 5 Course (137) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).
  • Teamwork Menu - 3 Course (99) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).
  • Teamwork Menu - 4 Course (118) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).
  • Teamwork Menu - 5 Course (137) — Option to vary, swap, or extend courses. Each additional course +19€ (last course always dessert or cheese).

Dishes

  • Bread, Butter, Dip, Amuse Bouche
  • Atlantic Black Cod — Mildly marinated with cucumber, elderflower, melon, oyster leaves.
  • Saddle of Venison — From Bavarian hunt, rosé roasted, with juniper jus, chanterelles, blackberry, celery, beetroot.
  • San Sebastian Cheesecake — With sea buckthorn, almond, lemon balm, apricot.
  • Pralines
  • Atlantic Scallops — Marinated with cucumber, elderflower, Jolly melon, oyster leaves.
  • Tristan Rock Lobster Mosaic — With Vichyssoise, spring onion, nori leaf, shellfish oil.
  • Goose Liver Terrine — Marinated, with coffee, plum, shiso, brioche.
  • Iberico Papada Bellotta — Braised jowl, with Thai basil, Nuoc Mam Sud, lemongrass, peanut.
  • Bouillabaisse — Signature course with sea bass, fennel, black garlic, rouille sauce.

The Experience

In a historic setting. The meal is structured around a tasting menu. A good fit for a romantic evening and business dining.

Phone: +49 (0)711 / 95 13 - 452

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