100% Swabian: an inspiring experience in böblingen

100% Swabian: an inspiring experience in böblingen

On our return journey from our ski vacation in Italy to Belgium, we chose not to rush. We love slow travel—being mindful on the road, discovering new places, and truly enjoying the journey. But combining slow travel with slow food? We had already encountered the concept in Italy more then once.

But... in Germany? That was new to us. Until we arrived in Böblingen at Hotel-Restaurant Reussenstein.

This restaurant caught our attention with its Green Michelin Star and its unique philosophy: "100% Swabian". This meant that all ingredients came from the region—Böblingen and the entire Württemberg area—and that the menu was entirely based on local products. That sounded like a concept we had to experience. How does such a promise translate into a restaurant visit? We found out that evening.

An authentic swabian atmosphere: warm, welcoming, and genuine

Upon entering, we immediately felt warmth and hospitality. No sleek, modern interior, but a cozy space full of wood, warm tones, and traditional details. The service was friendly and informal, without unnecessary formalities. We instantly felt at home.

The menu was entirely based on regional ingredients. Guests ordering à la carte selected their main dish based on the key ingredient—beef, game, or freshwater fish. The dish was then served on a wooden étagère, specially designed for the restaurant. This not only added a visual dimension but also reinforced the restaurant's local and artisanal approach.

For true gourmets, there was the "Fein-Wild-Dining" menu, featuring exclusively game meat. This concept perfectly aligned with the philosophy of sustainability and respect for nature. The dishes were seasonal, and each ingredient was carefully selected to guarantee authenticity.

The power of storytelling in hospitality: more than just a meal

What truly set this restaurant apart was how everything aligned with the story they told. Every detail—from the regional products to the humorous service—contributed to the experience. This wasn't just marketing talk but an authentic concept fully brought to life.

More and more people seek not just a meal but a story and an experience when dining out. Reussenstein understands this principle like no other. The open kitchen, offering guests a behind-the-scenes look, and the in-house cooking school, where visitors can explore Swabian cuisine firsthand, made the experience extra special. And then there was the "Spätzle Drive-in"—a playful concept allowing you to grab fresh Swabian pasta any time of the day. All of this reinforced the central idea: 100% local, 100% real.

Sustainability and the green michelin star: an ethical choice

Beyond its culinary excellence, the restaurant’s focus on sustainability was striking. Michelin awarded Reussenstein a Green Michelin Star, a distinction for restaurants committed to environmentally friendly and ethical choices. No exotic imported products or unnecessary waste—just a "Swabian First" approach, where every ingredient came from Württemberg.

The restaurant even owns a 700-hectare hunting ground, where game is sustainably managed. Additionally, Reussenstein collaborates with local farmers and suppliers and implements energy-efficient measures. Even breakfast the next morning followed this principle: no standard buffet with generic options, but a selection of local cheeses, fresh bread, homemade jams, and meats from the local butcher. Every detail remained true to the concept.

Where is the "100% Belgian" concept? Time for a local revolution

After this experience, we asked ourselves: why don’t we see this in Belgium? We have a rich culinary culture, full of local specialties and artisanal traditions. But why isn’t there a restaurant fully dedicated to "100% Belgian"? Of course, many top chefs use regional products, but rarely is it presented as a total concept like at Reussenstein.

What if a Belgian butcher didn’t just sell meat but also fully embraced the story behind its origin? What if a bakery focused exclusively on locally grown grains? Or a fashion store sold only Belgian-made clothing? Consumers today are looking for authentic stories and local connections.

This evening in Böblingen showed how powerful a well-thought-out concept can be—not just in hospitality but also in retail. Customers feel when a brand or business is genuine and honest. And that’s precisely what makes a business memorable.

Hopefully, we’ll see more Belgian entrepreneurs proudly saying: "100% local, 100% real." Those who take on this challenge won’t just tap into the growing demand for authenticity and sustainability—they will also stand out in a competitive market.

Who will be the first to embrace this concept in Belgium? Until then, I’ll gladly make another trip to Reussenstein. Slow travel, slow food, and an experience that truly lingers.

#TheRetailEngine #SlowMovement #Reussenstein