It must be Swabian: Pleasure and wine!
The wine tavern Schellenturm serves seasonal Swabian dishes: Freshly cooked by us with local ingredients, because you can taste the difference of excellent artisanal cuisine. Guests can enjoy a local wine – in the historic tower or in the picturesque beer garden on the city wall.
NOW OPEN AT LUNCH TIME TOO!
MONDAY – SATURDAY
11.30AM – 10PM
CLOSED ON SUNDAYS
AND BANK HOLIDAYS
One tower, many stories: In Stuttgart’s Bohnenviertel since 1564.
Stone walls, beautiful timber framing – the Schellenturm has housed many things: wine, grain, families and many events. It knows that a dozen couples have found each other here and some have married. That the wine bar had until recently a regular guest who was himself born in the Schellenturm. Or what Stuttgart politics was done at the ‘Stammtisch’ table. The tower lives – with new stories every day.
Its own history is also moving: the tower was built as part of the city wall in 1564. The ‘Schellenwerker‘ (cuff workers) rebuilt it in 1811 – prisoners who wore foot cuffs so they could not flee. And thus, the Schellenturm got its name. It was severely damaged in World War Two and restored by a private foundation in 1980. Ever since then, it has housed our cosy wine tavern – in the centre of Stuttgart’s Bohnenviertel.
We can serve you the tastiest side of this region.
We love our region simply because of its tastes: the orchards, the small trout farms, seasonal vegetables, local free range meat. Thanks to short distances, we cook fresh without exception and serve you fine Swabian creations – from the classic ‘Maultasche’ to the popular Swabian platter or roast. We prepare all the dishes ourselves, even the sauces and spices. As our chef Rudi says: “It’s time-consuming, it’s handmade, but it tastes good.” His insider’s tip: the saddle of lamb. And in summer, homemade ice cream.
THE WINE TAVERN
Every wine a trip into the region.
As a Swabian wine tavern, we stand by our region, because it is home to some of the finest wines. We remain faithful to our popular Württemberger, revive old grape varieties like the Scheurebe and experiment with innovative wine cuvées of the young winemakers. Only our ‘Wine of the Month’ occasionally comes from outside. We are happy to advise you on wine selection – a noble drop that is perfect for our dishes.
OUR LIST OF REGIONAL WINES IS VERY PLEASING!
Snug between timbers and old stone walls.
HIRE THE SCHELLENTURM NOW FOR YOUR PRIVATE OR BUSINESS PARTY – WITH UP TO 70 PEOPLE!
THERE IS ROOM FOR 25 PEOPLE ON THE FIRST FLOOR AND FOR 45 ON THE SECOND FLOOR, WHICH INCLUDES A FIREPLACE.
Our location does not fit into a fixed mould: neither our rooms in the tower, the 6-square-metre kitchen, Rudi the chef nor our guests. Here, the banker sits next to the punk, a local next to a tourist, young with old, often at one table. Because there is a bit of a squeeze in our rooms on the first and second floors of the Schellenturm, they are very social. As in a circular living room that tells of times gone by – with warm timber framework, a fireplace and rough walls. In summer, a glass of wine can be enjoyed in the picturesque garden on the city walls and make you feel like you have left the big city.
Rudi Reutter cooks with excellence and passion – both for his guests at the Schellenturm (since 2005) but occasionally also on television. He celebrates the Swabian cuisine extensively and yet creates new things again and again. Even as a child, Reutter wanted to be a chef. And thus, he was trained in a good, Swabian restaurant until he was drawn to places far away: He discovered the (star) cuisines of this world as well as regional methods of preparation, learned to cook in anything from a bamboo leaf to a hole in the earth. He later worked in high-class gastronomy, both as a solo and banquet chef, was responsible for 60 employees and assistants. Because of his love for good food, he once converted a full-convenience business into a crafted kitchen. Today, his passion and fine compositions do not only inspire guests of the Schellenturm but also his apprentices: He always keeps an eye on their development and later likes to recommend them to top chefs. Together, they create handmade dishes in the tiny, six square-metre, kitchen: careful, fresh and honest.
You wish to make a reservation for two or for seventy? Call us any time or write an e-mail!
SALADS & SIDES
STARTERS & SOUPS