Traube

The story

Traube, Kembs: A Michelin-Starred Modern Cuisine Rooted in the Markgräflerland

A Home in the Markgräflerland

Traube is more than a restaurant—it is a place where hospitality feels like coming home. In the small village of Blansingen, surrounded by farms, orchards, and vineyards, Brian and Daniela have built a restaurant driven by artistry rather than business. Every detail, from the ingredients to the service, reflects a deep connection to the region and its products.

The Story Behind the Stove

Brian, from Canada, and Daniela, from Germany, met at The Peat Inn in St Andrews, Scotland. Their shared passion for excellence took them to Maaemo in Oslo and La Vie in Osnabrück, both three-Michelin-starred kitchens. In Blansingen, they realized a long-held vision: a strictly regional cuisine shaped by the seasons and inspired by the elements. Brian’s early mentor, chef Rod Butters, instilled in him the idea that cooking should be rooted in place and time.

Cooking with Earth, Air, Water, and Fire

The kitchen at Traube refuses to import ingredients from afar. Instead, it celebrates the Markgräflerland’s farms, orchards, and vineyards. The tasting menu—six larger courses plus smaller bites—is built around the four elements. Earth stands for culture and terroir; air for purity and simplicity; water for delicacy and freshness; fire for smoke and wildness. The menu changes often, guided by the season, the day’s produce, and even the weather. Each course is spontaneous, creative, and slightly different from table to table.

Recognition from Michelin

This uncompromising commitment to quality and place earned Traube a Michelin star in 2026, a testament to the high level of cooking achieved in this unassuming village. The star is not an endpoint but a reflection of the daily pursuit to become a little better at one thing: creating an unforgettable culinary experience that connects guests to the land and its rhythms.