Cédric

The name on the pass

At the pass, Cédric Staudenmayer works as chef at Cédric in Weinstadt, keeping the tasting menu close to the rhythm of the room. He is the grandson of Otto Koch, who held the Krone in Weinstadt-Beutelsbach before him, so the house is family ground rather than a found address. His apprenticeship as Koch was served at Restaurant Cube in Stuttgart under Michael Bahn, and he sharpened the work at Restaurant Ophelia in Konstanz with Dirk Hoberg. The kitchen he runs is young and accessible in intent, shaped by regional products and open to wider culinary perspectives. At Cédric, that history matters less as biography than as pressure on the present tense. The work asks for someone who can hold a pass, read a dining room, and make decisions that touch both craft and house. The restaurant carries one Michelin star, and the name over the door frames the kitchen’s authorship and the guest’s encounter with it.

Five courses, regional by decision

The menu is built as a five-course regional-seasonal sequence, refreshed every two months, with a vegetarian version available by advance arrangement. That architecture leaves little room for padding. Each course has to carry its place in the line, from lighter beginnings into darker, more grounded plates, then toward a close that feels earned rather than decorative. The kitchen’s stated range is regional first, with international and Mediterranean references allowed into the method when they serve the plate. Dishes associated with the house show the discipline plainly: char with beetroot, herbs and radishes; poulet noir fermier with Brussels sprouts, potato and apple; potato, onion, mushroom and green pepper. The craft sits in contrast and proportion, not in ornament. Sauce work, roasting, vegetable cookery and the timing of the pass have to meet at the same moment, especially in a set format where the guest reads the meal as one continuous argument.

The old Krone rooms

The building gives the restaurant a second kind of discipline. Cédric occupies the former Krone in Weinstadt-Beutelsbach, a house with roots given as 1800, and the room keeps a Stubencharakter while taking on a quieter modern edge. The effect is not theatrical. Wood, comfortable seating and a conversational room tone make the service feel close to the bench rather than staged at a distance. Fine dining here happens inside a small-town frame, not against it. That matters to the work: regional produce, a formal service style and a curated wine program all have to sit naturally in rooms that still remember an older local table.

Inheritance held in the hand

The most concrete line between predecessor and present is not a plaque or a speech, but cutlery. The restaurant has used HEPP pieces from the CONTOUR collection associated with the family history of the former Krone, reordered for the present dining room. It is a small gesture, and it suits the house: continuity handled at table level, where the hand meets the course. The next plate still has to justify the inheritance; that test happens course by course at Marktstraße 39.