Feckl, Böckle and butcher: stars shine over Böblingen!

Feckl, Böckle and butcher: stars shine over Böblingen!

Böblingen, Deutschland - In German gastronomy, celebrations are once again made. The Michelin leader published on June 17, 2025 recognized the outstanding achievements of the top chefs, especially in the Böblingen area. Franz Feckl received a special award, which was awarded a Michelin star for the 39th time in a row. Such a lifestyle is unique in top German catering, like krzbb.de reported.

Franz Feckl, who has headed the country house Feckl with his wife Manuela since 1985, is valued for his constant and craft -based kitchen. He relies on regionality and traditional dishes, such as the popular homemade rust roast with hand -related spaetzle. Feckl is a real kitchen detail lover who often stands in his kitchen a day before sunrise. His great connection to his own family can also be seen in the fact that he likes to compare himself to his grandmother, which is a great compliment for him. Its popularity among the guests is growing steadily, and the Michelin leader emphasizes the commitment of the hosts and the successful combination of classic-French and regional cuisine.

strong competitors in Böblingen

But Feckl is not alone: ​​Timo Böckle from Böblingen has also made a name for himself and received a green Michelin star last year, which has now been confirmed. Boeckle has been pursuing a clear line with regionally and seasonally oriented cuisine for over two decades. His culinary offer, which includes a floating soup and various wild variations, speaks for his commitment in gastronomy. He draws his game himself and attaches great importance to transparency and origin of his ingredients. Böckles Restaurant, which shines with a 96 percent capacity utilization, is still considered one of the culinary strongholds in the region.

Erik Metzger, only 32 years old, defended his Michelin star in the Krone inn and is therefore also in the spotlight. Metzger, who stepped into the light in 2016 as Germany's youngest star chef, changes his menu every four to six weeks and pursues a down -to -earth leadership, which emphasizes teamwork and flat hierarchies. In addition, his host Matthias Gugeler is praised for the friendly and attentive care of the guests. Metzger managed to establish his restaurant as a permanent institution in the catering scene in which sustainability and regional products play a central role.

strong network and new faces

The Guide Michelin not only emphasizes established star restaurants, but also the emerging gastronomy. In the current issue, numerous new addresses were awarded a Michelin star. Particularly noteworthy are the new restaurants, which are characterized by their focus on regionally, seasonally and responsible menus. These positive changes enliven the German gastronomy scene sustainably and promise to take an increasingly important place in international culinary delights. michelin recently awarded 31 new awards this year.

Overall, it can be seen that Germany with 233 restaurants of the best category and 11 three-star restaurants remains the strongest number in Europe after France, as the FAZ reported. This is also reflected in the strongly grown community of talented chefs, which with their creative approach keep the culinary heir to life and set new standards.

The catering scene in Böblingen, with Feckl, butcher and Böckle as an outstanding representative, shows that a promising gastronomic network has arisen here, which will continue to ensure culinary highlights in the future.