The story
Restaurant 9|65 in Karlsruhe anchors an enduring legacy of French dining since its founding in 1997 by Kata and Vedran Bobanović in the Durlach old town. The current owners carry forward that family vision while adjusting the menu to contemporary tastes. Their cooking relies on precise techniques and seasonal rhythms rather than rigid tradition. Every plate reflects a deliberate balance between classic European methods and locally sourced produce.
The kitchen builds its menu around reliable partnerships with regional producers and long-term fishing partners. Unfiltered olive oil arrives directly from a Croatian estate managed across three generations. This French culinary framework guides the preparation of grilled scallops paired with roasted walnuts and Granny Smith apple, alongside reinterpreting classic French dishes using smoked trout and hazelnuts. Desserts like lemon tart crème brûlée with oat ice cream or rose seared venison with Piedmont nut melts showcase the same disciplined approach.
Five distinct interiors span from the intimate boutique lounge to larger spaces designed for private gatherings up to one hundred twenty guests. Warm materials and curated artwork create a relaxed yet polished environment. The accompanying wine list holds more than nine hundred bottles, featuring everything from Italian Barbera to regional Riesling alongside Schwarzwald gin and Caribbean rum. This depth of selection helped secure a two ladle rating from the Schlemmer Atlas, recognizing both the classical kitchen and the extensive spirit collection.
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