Nestled in the heart of Leipzig’s old town on Kleine Fleischergasse, Germany’s oldest continuously operating coffee house, Zum Arabischen Coffe Baum (To the Arabian Coffee Tree), has reopened following an extensive refurbishment. The city is celebrating the revival of this cherished institution, where guests are once again welcomed to experience centuries-old coffeehouse traditions across three beautifully restored floors. An accompanying museum dedicated to Leipzig’s coffee culture is set to open on July 1, 2025.
With a history dating back to 1711, the Coffe Baum has long been a magnet for notable figures and devoted patrons. Over its 400-year legacy, it has hosted cultural icons such as composer Robert Schumann, who met here with his Davidsbündler circle, and Augustus the Strong, the influential Saxon ruler and founder of the Dresden State Art Collections. Composer Johann Sebastian Bach and national poet Johann Wolfgang von Goethe were also frequent guests. Even Napoleon Bonaparte was known to stop by for a hot coffee and Saxon delicacies, despite his defeat at the Battle of Leipzig in 1813—a pivotal moment commemorated at the nearby Monument to the Battle of the Nations.
The café’s legacy even inspired Bach’s famous Coffee Cantata, still performed each June during the city’s renowned Bachfest.
Today, Zum Arabischen Coffe Baum offers not only traditional coffee specialties and pastries but also a refined menu of regional German cuisine. Seasonal ingredients highlight dishes such as Leipziger Allerlei—a pasta with local vegetables—and regional favorites like braised beef roulade and confit cod. Guests can also enjoy Gose beer, a historical Leipzig brew with a distinctive flavor profile, and a curated selection of Saxon wines and regional beers. For a sweet touch, the signature Leipziger Lerche is highly recommended.
The Leipziger Lerche has a unique history. Originally a savory dish made from skylarks caught in Leipzig’s meadows and prepared with herbs, eggs, and traditional accompaniments such as sauerkraut or bacon, the delicacy gained widespread popularity in the 18th century. However, by 1876, concerns over the declining skylark population led to a royal ban on lark hunting. In response, local bakers crafted a pastry version: a delicate shortcrust shell filled with marzipan, almonds, nuts, and strawberry jam. Made by hand in seven steps, this sweet adaptation has since become a beloved Leipzig specialty.