Name: Goldener Adler
Address: Böheimstraße 38, Stuttgart, 70178, Germany
Telephone: 497116338802

Illustrative image: German — Fig. 01Symbolbild© Kobako · CC BY-SA 2.5

Goldener Adler – Symbolbild, Image 1 — Fig. 01Symbolbild© Kobako · CC BY-SA 2.5

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About Goldener Adler

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Goldener Adler is a restaurant (German) in Stuttgart, in the Karlshöhe district. The address is Böheimstraße 38, 70178 Stuttgart. Up-to-date information is available on its own website, and you can reach it by phone at 497116338802. Just around the corner: ibis Stuttgart Centrum (hotel, 298 m) and Brother Louis (cocktail bar, 350 m).

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At a glance

Category: Restaurant › German
Rating: no reviews yet · write a review
Address: Böheimstraße 38
70178 Stuttgart, Germany
District: Karlshöhe
Phone: 497116338802
Website: www.goldener-adler-stuttgart.de
Email: —
Coordinates: 48.76230° N · 9.16427° E
Data quality: confidence 1.00
Identifier: ID 17dec7db-bba…

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Location & surroundings

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Radius

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According to the website

automatically summarized

Das Goldene Adler in Stuttgart combines Swabian classics with international influences and offers a menu ranging from beef consommé with Flädle (thin pancake strips) to saltimbocca of Duroc pork tenderloin. The menu also includes dishes such as game consommé with semolina dumplings, pikeperch fillet on creamed sauerkraut, and a variety of desserts, including crème brûlée with apple compote. Guests can take a seat on the terrace in good weather and enjoy their meal in a relaxed atmosphere. The restaurant is also available for celebrations at lunchtime, while regular kitchen service takes place in the evening. Table reservations can be made by email or by phone to secure a spot.

Source: goldener-adler-stuttgart.de · retrieved 11/10/2026 · Text generated by a language model from the website's information, no guarantee of accuracy

Preise: meist 14–28 €
Merkmale: Terrasse/Garten, Reservierung
Auf der Karte: Rinderkraftbrühe mit Flädle oder Maultasche (2), Kürbissuppe, Wildconsommé mit Grießklößchen, Rindertatar mit Salat (1,2), Wachtelbrüste mit Selleriepüree und Quittenchutney, Saltimbocca vom Duroc-Schweinefilet mit Artischocken

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