Germany · City guide
Swabian butchers and alpine-style grills. 8 steakhouses and 6 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Italian-American steakhouse serving dry-aged tomahawk steaks; it says it was the only Stuttgart entry in Schlemmer Atlas's top 50 German steakhouses.
Steakhouse
Dark, elegant steakhouse near Rotebühlplatz serving premium cuts on a hot stone so diners control the doneness, with beef from the US Morgan Ranch, Argentina and Uruguay.
Steakhouse
Harbour-loft style restaurant and bar in Degerloch offering prime beef from several origins, including local dry-aged and Chianina beef, alongside lobster.
Steakhouse
Beef and gin bar with a large courtyard where beef is aged on the bone for up to 42 days and served in cuts up to a sharing porterhouse; the bar stocks over 200 gins.
Steakhouse
Restaurant in the Steigenberger Graf Zeppelin hotel opposite the main station, grilling rump steak and Chateaubriand in an 800 °C Southbend broiler.
Steakhouse
Restaurant in the Porsche Museum serving US prime beef steaks aged in its own cellar, with a wine list of about 500 positions.
Steakhouse
Family-run Argentine steakhouse in Zuffenhausen serving cuts of Argentine beef, plus chorizo, burgers and steak sandwiches.
Steakhouse
Branch of the German Block House steakhouse chain on the main shopping street, serving beef from selected producers alongside fish and salads.
Cook at home
Butcher & supplier
Family butcher founded in 1911 in Bad Cannstatt, now in its fourth generation, singled out by Feinschmecker for its well-marbled dry-aged club steak and Swabian sausages.
Butcher & supplier
Butcher family business founded in 1894, with its main shop and production in Vaihingen, selling its own beef dry-aged for at least six weeks as T-bone, bone-in rib-eye…
Butcher & supplier
Family butcher in Vaihingen since 1937 selling regional meat, dry-aged beef and house-made specialities, with a 24-hour vending machine.
Butcher & supplier
Traditional butcher in Stuttgart-West that sources Staufenfleisch beef from regional, welfare-focused farms.
Butcher & supplier
Upscale meat boutique in central Stuttgart, now part of the Otto Gourmet group, selling cuts from international breeders including A5 Japanese Wagyu and dry-aged beef.
Butcher & supplier
Market-hall counter of the Schwäbisch Hall farmers' cooperative, selling Boeuf de Hohenlohe pasture-raised beef as dry-aged T-bone steaks and rib chops, aged in a glass…
Local tips
Often labeled simply Dry Aged with the aging time, commonly 28 to 45 days.
Many steakhouses use high-heat infrared broilers that sear at around 800 °C.
Argentine and Uruguayan beef has a long history in German steakhouse chains.