Schlachthof Stuttgart

The story

Schlachthof Stuttgart: Swabian Classics and Pig Museum Charm

The Kitchen and Regional Flavours

Schlachthof Stuttgart serves Swabian cooking prepared with straightforward techniques and seasonal produce. The kitchen grounds its menus in local supply chains, which recently earned the venue a Schlemmer Atlas spoon in 2026. Guests regularly order the grill plate featuring pork neck steak and beef bratwurst alongside herb butter. Fresh chanterelles appear on a dedicated summer card, while butterspätzle accompany mushroom cream sauces.

A History Built on Tradition

The site opened as a municipal slaughterhouse in August 1902 before closing its industrial doors in 1992. Erika Wilhelmer later acquired the remaining Jugendstil administrative block and established the world’s largest pig museum inside its walls. Her collection of over forty-six thousand exhibits now shares space with dining areas that showcase classic Swabian dishes. Guests eat beneath decor that nods wryly to the building’s original purpose.

Rooms and Gathering Spaces

The main hall retains its original rustic proportions while accommodating up to eighty seated diners. Smaller parlours named Gaisburger Stube and Neckarstube host intimate gatherings throughout the year. An enclosed glass orangerie extends seating outdoors when temperatures drop. Visitors frequently reserve tables under mature chestnut trees in the rear beer garden during warmer months.