We selected the chefs menu. The presentation of each of the dishes is amongst the best i have ever seen. Whilst the menu suggests 5 courses - there are some very generous amuse bouche and petit fours. So the quantity of food was absolutely perfect. The sommelier/maitre d' was able to suggest wine to accompany each course - several of which were locally produced German wines - the price for these complimentary wines and his expertise was extremely reasonable - and if like me you know nothing about german wine i would strongly recommend asking for this as it was a very pleasant surprise and exceptional value for money. The staff were also generous with the measures and were happy to top up glasses - which was appreciated! The goose liver was so pretty it looked like a dessert. In my opinion this was the weakest of the dishes, but was very good and demonstrated great skill. The turbot was cooked to perfection without any discolouration or flaking - and was succulent and flavoursome. The lamb was perfect. The piece de resistance was the forest floor dessert the prettiest take on a black forest cheesecake arranged like a tree with its fruits laid on moss beneath the branches. Beautiful and delicious. This was a near flawless meal - the atmosphere was fabulous, and service was attentive without being overbearing. A very memorable meal - topped off by meeting Nico himself - a gentleman and master of his craft. This is the first time i have visited Stuttgart - but it will not be the last the travel is worth it for this restaurant alone.