From humble potato cellar to celebrated Michelin-starred restaurant – this beautiful vaulted space underwent a remarkable transformation in 2009. Since then, it has provided an exquisite backdrop for the culinary artistry of chef Armin Karrer. Before this evolution, Karrer had already tested various restaurant concepts in the original cellar, operating it first as a French bistro and later as a tapas bar.

When the historic half-timbered house underwent renovation and its original gourmet restaurant was reimagined as an upscale inn, the concept took shape: relocate the fine dining experience to the cellar and give it a fresh identity. It proved to be inspired timing. Today, "avui" blends its noble stone vaults with contemporary design – a pairing that remains both timeless and refined. The restaurant's name doesn't reference the Catalan newspaper of the same name (meaning "today"), but rather draws creatively from the initials of Armin Karrer's family. The interior design, much like the cuisine, reflects the chef's innovative sensibility. Particular care went into crafting the lighting scheme and climate control – essential elements that create an inviting environment for guests. Expansive windows flood the space with natural light, while restrained, elegant furnishings deliberately recede, allowing the stunning vaulted ceiling to remain the architectural focal point. Within this serene and refined setting, attention naturally gravitates toward Chef Karrer's creations: delicacies like Faroese salmon sashimi and an inventive beetroot composition showcase his refined approach to modern cuisine.

www.zumhirschen-fellbach.de

Photography Credits:

Martin Bäuml
www.martinbaeuml.de

(Featured in CUBE Stuttgart 01|20)