Vincent Klink

The Path

The early years at Postillon in Schwäbisch Gmünd (1974–1978) gave Vincent Klink a first long stretch as chef and restaurateur, and the shape of his approach was already clear: exacting, direct, and unshowy. Even then, the work leaned toward substance over decoration, with precision serving the dish rather than calling attention to itself. Since 1991, Vincent Klink has been chef and restaurateur of Wielandshöhe, where the restaurant has become the main setting for his practice. Over the years, the cooking has been built and refined there in a way that reads as steady rather than theatrical. His standing rests on consistency, judgment, and a firm confidence in the essentials.

The Work Today

Since 1991, he has led Wielandshöhe in Stuttgart as chef and restaurateur. The cooking is grounded in clarity and restraint, with Classic French technique and regional sensibility held in balance. Vincent Klink’s line on the plate is plain: “What I do not like is excessive fuss on the plate.” That same refusal of excess shapes the room as much as the food. The result is a service built on ease, spare presentation, and respect for ingredients allowed to hold their own.

Signature

Vincent's signature dishes include Kutteln and Ragout von Entenmägen. Both fit the same register: straightforward dishes with depth, built from familiar ingredients handled with care rather than embellishment.

In Their Words “What I do not like is excessive fuss on the plate.”