3 Michelin stars since 2005
5 red toques in Gault&Millau
Score of 10+ from Gusto restaurant review site
5 toques from Germany's Grosser Restaurant & Hotel Guide
5 F from FEINSCHMECKER magazine
5 ladles from the Schlemmer Atlas
5 Varta toques
"Mentor Boss" Guide Michelin 2023
"Achiever of the Year" 1998 DER FEINSCHMECKER
"Germany's Most Creative Chef" 2000 BUNTE
"Achiever of the Year" 2004 Schlemmer Atlas
"Chef of the Year" 2005 DER FEINSCHMECKER
"Chef of the Year" 2011 Gusto
"Chef of the Year" 2012 FAZ
"National Hero – Chef of the Year" 2015 CHEF-SACHE
"Industry Innovator" 2015 CHEF-SACHE
"Chef of the Year” 2018 Gault&Millau
"Award for Culinary Art and Hospitality" Les Amis de L'Art de Vivre
Member of the professional association "Traditions & Qualité"
The Order of Merit of the Federal Republic of Germany 2018
Japanese Cuisine Goodwill Ambassador 2019
Do Things With Passion …
… or not at all. This phrase has always driven Christian Bau. With boundless passion for the world's finest products and a powerful team at his side, the multi-award-winning chef pursues one major goal: "We want to make guests happy with our work."
Opening hours
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Dinner: Thu–Sun
Orders accepted until 8 p.m.
- 7 p.m.–midnight
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Lunch: Sat–Sun
Orders accepted until 12:45 p.m.
- 12 p.m.–4 p.m.
- Mon–Wed
- Closed
Creative breaks:
Mon., May 18 – Sun., June 7, 2026
Mon., Sept. 21 – Sun., Oct. 4, 2026
Unfortunately, dogs and other pets are not permitted at Victor's Fine Dining.
Our team
"Our aim is to make people happy with what we do." Not only does host and head chef Christian Bau live this sentence every day, but so does the entire team at VICTOR'S FINE DINING. And how do they manage it? It's really quite simple: by being happy themselves.
Every single person gives 100 percent every day – that's why every single individual is so important. Christian Bau also lets his team feel this. Respect and appreciation are important ingredients for passion at the stove and in the service. VICTOR'S FINE DINING also deserves three stars as an employer.
Christian Bau
At just 14 years of age, Christian Bau, who hails from the Black Forest, discovered his fascination with cooking. He completed his apprenticeship in Achern as the best in his year in the state. He gained further valuable experience at the Talmühle (Sasbachwalden) and Le Canard (Offenburg) before becoming sous chef at the highly regarded Schwarzwaldstube (Baiersbronn).
In 1998, Christian Bau moved to Saarland to manage the kitchen and service at a new gourmet restaurant in Victor's Residenz-Hotel Schloss Berg. Just seven years later, he had reached the culinary Olympus as Germany's youngest 3-star chef—and has remained there to this day.
In the early years of his career, Christian Bau impressed with classic French cuisine. But it was only after several trips to Asia that the passionate chef developed his definitive, unmistakable style – the "bau.stil." He was one of the first to combine French haute cuisine with high-quality Japanese products.
Bau also did successful pioneering work with the "Carte blanche" and the concept of the "4 Hands Dinner," in which top international chefs are regularly guests at Victor's Fine Dining to create a top-class menu side by side with the host, bearing the signatures of both chefs. When the restaurant had to close during the coronavirus pandemic, he developed the "BAU.BOX," which brought culinary delights to people's homes. This was a real novelty in Michelin-starred gastronomy, which brought him international attention—Forbes Magazine, among others, reported on it.
Further milestones in his career, which is lined with top ratings, include being named "Chef of the Year 2018" by the Gault&Millau restaurant guide, being honored with the Federal Cross of Merit as "Culinary Ambassador of Germany," and being awarded the title of "Japanese Cuisine Goodwill Ambassador" by the Ministry of Agriculture in Tokyo. Christian Bau is the first German and third European ever to hold this title.
More about Christian Bau
