The story
Maltes hidden kitchen, at Gernsbacher Straße 24 in Baden-Baden, earned a Michelin star in 2026 for its modern European fine dining. By day the space is the BB Café. After dark, a partition opens onto the kitchen that gives the restaurant its name.
Malte Kuhn cooks menus of three to six courses, with à la carte options and a vegetarian menu alongside the classic one. The restaurant calls its approach casual fine dining. It is built around the flavors of the region and a short list of well-chosen products.
Meals begin with small, carefully plated amuse-bouches, one of them a profiterole with apple and purple curry. Breton lobster arrives with fennel and lobster bisque. Maitake mushroom appears on both menus, with an earthy, nutty depth. For meat eaters there is duck breast with blood sausage and a duck "tea". Der Feinschmecker, which rated the restaurant 3 in 2026, calls the menus consistently surprising.
Judith Kuhn runs the café in the daytime. In the evening she builds a wine program around Baden, the Palatinate and Burgundy. Her alcohol-free pairings are her own creations, made with tea, kombucha or herbs. The dining room feels like a living room, with premium veneer, nicely laid tables and attentive service.
Recognition
Ambience
Details
History
High quality cooking
A wonderful evening dining experience at a coffee house with six courses, amuse-bouches, petit fours, and all the usual extras. Afternoons feature coffee specialties. The head chef is Malte Kuhn.
Concept In the evening, the "BB Café" transforms into a fine-dining restaurant. Behind a partition, the namesake "hidden kitchen" is then revealed. À la carte options are available alongside vegetarian and classic menus consisting of 3 to 6 courses. Culinary Style Malte Kuhn begins his sophisticated, consistently surprising menus with beautifully presented amuse-bouche miniatures, including a profiterole with apple and purple curry. The main course features Breton lobster with fennel and lobster bisque. The maitake mushroom shines in both menus with its robust, earthy-nutty aroma. The duck breast with rich blood sausage and duck "tea" is reserved for meat lovers. Wine During the day, Judith Kuhn runs the café; in the evening, she curates a wine journey (focusing on Baden, Palatinate, and Burgundy). She offers alcohol-free alternatives with her own creations based on tea, kombucha, or herbs. Atmosphere A living-room ambiance thanks to premium veneer, beautifully set tables, and attentive service. Conclusion Relaxed enjoyment among friendly hosts.
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