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ARCOTEL Camino • Heilbronner Straße 21, 70191. Stuttgart (Germany) • Tel.: +49 711 258 58-0 • camino@arcotel.com
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Spring Menu

“EL CAMINO COMIENZA EN SU CASA.” – The way begins at your home.” The ARCOTEL Camino Stuttgart proudly bears the legendary Camino de Santiago, or Way of St. James, in its name and has been welcoming guests with a warm “Bon Camino” for more than ten years. People from all over the world enjoy the warm hospitality and culinary surprises in Stuttgart.

The passionate chef, Tobias Neubuerger enjoys facing new challenges every day – for example, finding the right balance between individual guest requests, contemporary kitchen trends and the preservation of classic cuisine. The varied culinary offerings range from Sunday brunch and candlelight dinners to wedding receptions and company events. The menu is changed every two months to offer seasonal specialties, made especially with locally sourced ingredients.

The 3-course spring menu from chef Tobias Neuburger for recooking

STARTER

Aspargus Salad

Shrimp

Green Aspargus

Curly Endive

Radish Vinaigrette

ASPARGUS SALAD

200 g fresh Thai asparagus
6 stalks green asparagus
12 shrimp (ready to cook, size 8–12/kg)
200 g curly endive
1 garlic clove
Olive oil, butter
Salt, sugar, pepper

 

VINAIGRETTE

1 tbsp. mustard
2 radishes
1 tbsp. powdered sugar
3 tbsp. water
2 tbsp. white balsamic vinegar
¼ litre oil
Salt, pepper
 

PREPARATION
For the salad trim around 1 cm from the ends of the Thai asparagus and briefly fry in some olive oil and butter. Add a dash of sugar as well as salt and pepper to taste. Peel the green asparagus in the lower half and trim around 2 cm from the ends. Cook in simmering salted water for 5 minutes until firm to the bite, rinse in cold water and cut into 1 cm thick slices. The tips can also be used as garnish. Wash the curly endive and let dry. Briefly sear the shrimp in some olive oil and butter. Peel and press the garlic clove and fry with the endive shortly before the end. Season with salt and pepper. For the vinaigrette wash the radishes and cut into small pieces. Stir together the remaining ingredients except the oil and blend until smooth. In the end add the olive oil and blend to form an emulsion. Mix in the radishes and season with salt and pepper to taste.
 

MAIN COURSE

Veal sirloin steak on aspargus

Aspargus

Veal sirloin steak 

Wild garlic Hollandaise

Pommes noisettes

VEAL SIRLOIN STEAK

800 g white asparagus (class 1)
400 g veal sirloin (ready to cook)
5 large potatoes
50 g butter
Oil, salt, nutmeg

 

HOLLAINDAISE SAUCE

50 g wild garlic, chopped
4 egg yolks
3 tbsp. water
300 g butter 
Salt, lemon juice

 

REDUCTION SAUCE

3 tbsp. white balsamic vinegar
6 tbsp. water
8 pepper corns
1 shallot
 

PREPARATION
Peel the asparagus, trim 1 cm from the ends and cook in simmering salted water at low flame until firm to the bite. Cook together with a slice of lemon if desired. In the meantime, peel the potatoes and scoop out little balls. Cook the potato balls in salted water until soft, then fry briefly in brown butter. Add salt and nutmeg to taste. Sear the veal sirloin on all sides and season with salt and pepper. Braise for 15 to 20 minutes at 130°C in preheated oven, then let rest for 10 minutes. Briefly fry in butter and cut into slices just before serving. For the reduction sauce cut the shallots into small cubes and add the remaining ingredients. Bring to the boil, reduce to one third and press through a strainer. For the hollandaise melt the butter, whip the egg yolks, water and reduction sauce in a bowl over a water bath (max. 60°C) until frothy, then slowly stir in the butter into the egg mixture. Please note: the butter and the egg yolk should have the same temperature. Stir in the wild garlic to finish.

DESSERT

Crème Brûlée

Crème brûlée of whtie chocolate

Rhubarb Sorbet

CRÈME BRÛLÉE

6 egg yolks
½ litre cream
120 g white chocolate
1 tbsp. floral honey

 

RHUBARB SORBET 

200 g sugar
400 ml water
350 g rhubarb
1 lime
 

PREPARATION
For the sorbet bring the sugar and water to the boil and reduce to two thirds. Wash, peel and cut the rhubarb into 2 cm wide pieces, simmer in the syrup for 5 to 6 minutes, then add the juice and zest of the lime. Blend everything and place in the freezer overnight. For the crème brûlée slowly bring the cream to the boil, add chocolate and slowly melt. Whisk together the honey and the egg yolk, stir in the warm cream and pour into 4 heat-resistant bowls. Fill a drip pan or roasting tin with enough hot water so the bowls are half submerged in a water bath. Place in the oven and allow the cream to thicken at 110°C for about 50 to 60 minutes. Sprinkle some brown sugar over the top and caramelise it, then top with the sorbet and serve immediately.
 


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