This venue has closed. For more restaurants in Shanghai, click here.

Stefan Stiller of Michelin three-star Taian Table has opened a contemporary European restaurant in Xintiandi called Stiller. The eponymous restaurant serves an all day menu of modern European dishes with a distinctive German touch, the latter a nod to Stefan Stiller’s heritage.

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence

The Space

It’s located across the fountain in the main Xintiandi plaza. You’ll notice it from the bright red awnings over the terrace. The design, courtesy of A00, takes inspiration from yachts—cabin-style seating, wood-lined floors, and suede finishings. It’s a comfortable space, nothing too obtrusive.

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence

The Concept

Fine dining brands adding a more affordable concept to their portfolio isn’t a novel idea. Just look at Polux by Paul Pairet and New Wave by Da Vittorio. These concepts are by extension a more accessible branch that takes cues from the fine dining menus and techniques at the flagships. Stiller is exactly that, and more.

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Stefan Stiller & chef de cuisine Remy Ye

Some dishes at Stiller incorporate main ingredients used in the Taian Table menus, for example, the blood pudding in the ravioli. (The ravioli is a must-order.) While dishes like the Kasespatzle, a mess of deliciously doughy noodles that would never find a place on the Taian Table menu fits in marvelously at Stiller.

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence

The Food

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Bread Basket (¥55) – Laugen buns and sourdough slices, served with brown butter and basil butter. Worth it even just for the delicious compound butters.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
House Pickles (¥35) – A medley of house pickled pumpkin, carrots, daikon, radish, etc.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Duck Rillettes (¥125) – Melt-in-your-mouth rillettes. Foie gras terrine with apple and rhubarb compote served with toasted sourdough bread. This is when the breadbasket comes in handy, too.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Smoked Eel Toast (¥125) – Smoked eel over fluffy scrambled eggs on a toasted sourdough slice with chives.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Pellkartoffeln (¥285) – Eggs on eggs over boiled baby potatoes. A generous amount of caviar and trout roe with boiled eggs and crème fraiche.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Käsespätzle (¥85) – Spätzle is a traditional German dumpling made with an egg-based dough. Here it’s rolled out into thick, twisty noodles, which are cooked in a rich, glossy onion jus served with parmesan foam. My guess is that it was also left to bake under the salamander, roasting the top bits and caramelizing the sauce.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Gummy, wonderfully rich, and flavorful.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Pretzel Dumplings (¥95) – Pretzels in the shape of crispy medallions over a lusciously creamy sauce with mixed mushrooms with lashings of jus. The dumplings have an almost cakey texture, great for soaking up the sauce. This and the käsespätzle, both comfort foods.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Crispy Pork Knuckle (¥210) – Unlike stereotypical German pork knuckles, this version is deboned and served as large cutlets. It is as heavy a dish as the traditional version, rich and fatty, served with even richer sauerkraut and mustard jus, topped with fried onions.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Black Pudding Ravioli (¥155) served over creamy sauerkraut. The black pudding itself is meaty, earthy, and nutty, enlivened with seasoning and spices. Refined flavors lifted by the acidity in the sauerkraut, tied together with the foamed cream. Excellent.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Side dish of green peas and carrots (¥60).
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence
Brioche Pudding (¥85) – I love me some bread pudding, and this one sates all those cravings. The bread pudding is moist and custardy in the center, speckled with pieces of strawberries. It’s served with strawberry and rhubarb coulis and vanilla ice cream.
Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence

As for drinks, it’s mostly wines. The selection is 60% German. Wine prices are actually quite reasonable, starting from ¥70 a glass. I had the Von Buhl Bone Dry, a dry German Riesling; ¥70/glass, ¥350/bottle.

In Summary

Overall impressions are that the food is very enjoyable. Some dishes appear to be on the higher end, while others like the Käsespätzle are within my sweet spot. From fine dining to mass market crowd is a difficult one, and I expect after a few more trial weeks, adjustments will be considered.

My selection of dishes turned my meal into a rather heavy one. If you decide on ordering in similar fashion, do get the pickles, as those will come in handy to cut the richness. I hear the fish dishes are quite well received, too.

Stefan Stiller of Michelin three-star Taian Table opens a contemporary European restaurant called Stiller, located in Xintiandi, Shanghai. Photo by Rachel Gouk @ Nomfluence

The highlights are unmistakable. I highly recommend ordering the black pudding ravioli, kasespatzle, pretzel dumplings, and brioche pudding.

Currently in soft opening. More dishes will be added over time and hours will extend shortly.

Stiller by Stefan Stiller
Address: No. 22-23, Xintiandi, 181 Taicang Lu, near Huangpi Nan Lu 太仓路181号新天地22-23号, 近黄陂南路
Tel: 18930609363
Hours: Tue-Sun, 11:30am-2:30pm, 5:30pm-10pm (soft opening)