Travel Reference
In-Depth Information
Bubespitzle
Officially called
Schupfnudeln,
these short, thick potato noodles - vaguely reminis-
cent of gnocchi - are browned in butter and tossed with sauerkraut. Sounds appetising until you
discover that
Bubespitzle
means 'little boys' penises'.
Gaisburger Marsch
A strong beef stew served with potatoes and
Spätzle
.
Maultaschen
Giant ravioli pockets, stuffed with leftover ground pork, spinach, onions and bread
mush. The dish is nicknamed
Herrgottsbeschieserle
(God trickster) because it was a sly way to
eat meat during Lent.
Saure Kuddle
So who is for sour tripe? If you haven't got the stomach, try potato-based, meat-
free
saure Rädle
(sour wheels) instead.
Spätzle
Stubby egg-based noodles. These are fried with onions and topped with cheese in the cal-
orific treat
Käsespätzle
.
Zwiebelkuche
Autumnal onion tart with bacon, cream and caraway seeds, which pairs nicely
with
neuer Süsser
(new wine) or
Moschd
(cider).
FAST FOOD
Imbiss Zum Brunnenwirt €
(Leonhardsplatz 25; snacks €2.70-3.50; 11am-2am Mon-Thu, to 3am Fri & Sat,
4pm-2am Sun)
Join hungry Stuttgarter to chomp on wurst and fries at this hole-in-the-wall
joint.
Drinking
Ciba Mato
(
www.ciba-mato.de
;
Wilhelmsplatz 11; 5pm-3am Mon-Sat, 10am-3am Sun)
There's
more than a hint of Buddha Bar about this scarlet-walled, Asia-infused space. It's a slinky
spot to sip a gingertini or pisco punch, hang out Bedouin-style in the shisha tent and
nibble on fusion food. The decked terrace is a summertime magnet.
LOUNGE
Sky Beach
BAR
