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Vincent Klink |
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| Born |
1949-01-29 Born: Gießen - Lahn, DE |
| Apprenticeship/training |
1966 - 1969: Waidhof, Lörrach |
| Career |
1971 - 1972: Katzenbergers Adler, Rastatt
1972 - 1974: Restaurant Humplmayr, Munich
1974: Chef de cuisine
1974: Restaurant Postillion, Schwäbisch Gmünd (Chef de cuisine & Patron)
1978: * Guide Rouge (Michelin)
since 1991: Wielandshöhe, Stuttgart |
| Philosophy |
No frills, no fancy stuff, all real. |
| Membership |
Eurotoques |
| Interesting tidbits |
Since 1998: own publishing company, Edition Vincent Klink, quarterly discussion journal which appears annually in book form under the title of 'Häuptling Eigener Herd' (Chief of very own stove!)
www.haeuptling-eigener-herd.de |
| Publications |
1: 1996-1990: "Die Rübe" (Culinary annual)
2: 1990-1998: Cottas Kulinarischer Almanach (Culinary annual) |
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Wielandshöhe |
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| Address |
Alte Weinsteige 71
70597 Stuttgart
Germany > Baden-Württemberg > Stuttgart > Stuttgart City
number of seats: 65
number of employees: 21
SKZ (Service Index) 0.323
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| Staff |
Klink, Vincent (Chef de Cuisine)
Klink, Elisabeth (Patron)
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Phone
fax |
+49 (711) 6408848
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email
Homepage |
edition ( at ) vincent-klink.de
www.wielandshoehe.de |
| Opening times |
Geschlossen: Sonntag und Montag
Lunch & Dinner |
| Prices |
Ala Carte 15,- € - 36,- €
Menu 64,- € - 98,- €
6 Gang Menu 98,- €
Alle Kreditkarten
7 course menu 110 €
price per course = 15.714 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
48
84.8
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92
83.1
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79
83.1
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96
83.6
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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16
7/10
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16
7/10
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(17.2)
(16.0)
(15.0)
(16.2)
(15.2)
(17.5)
(14.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.67 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
368 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Bekannt für erstklassiges Fleisch von der schwäbischen Alb. Traditionelle Gerichte in Perfektion geboten.
Demetergemüse und keinerlei Geschmacksverstärker |
| Starter |
Variation vom Stör mit iranischem Imperial Kaviar.
Gefüllte Kalbsbrust mit Trüffelvinaigrette |
| Main dish |
Tranche vom großen Steinbutt auf Sommerlauch mit Champagnersauce.
Kotelette vom Rechberger Ochsen mit Pfifferlingen |
| Dessert |
Millefeuille von Himbeeren und Vanillecreme |
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