Restaurant Bareiss has taken classic cooking to the very highest level, with quality, flavour and hospitality in pride of place. And all this in the idyllic surroundings of the delightful Black Forest…
Restaurant Bareiss
One of the best loved spots for foodies in the Black Forest is Restaurant Bareiss in Baiersbronn. Situated actually inside Hotel Bareiss, one of the region’s most luxurious and comfortable hotels, the restaurant offers classic timeless cooking and impeccable service. Are you ready for a visit to this culinary powerhouse? We certainly were!
Hotel Bareiss
We described our stay in Hotel Bareiss and all the activities we enjoyed in its fine facilities in a separate article. You can click through to discover all the details…but if we had to sum it up in just a few words, then these would seem to be the most appropriate: hospitable; luxurious; traditionally classy. And a wonderful carefree night’s sleep is guaranteed.
On the culinary side, Bareiss’s showpiece is the fine dining restaurant they call simply “Restaurant Bareiss”, which has three Michelin stars and 19 Gault & Millau points.
Teamwork led by chef Claus-Peter Lumpp
The mainspring of Restaurant Bareiss is chef Claus-Peter Lumpp, who has been chef here since 1987. Before he came to Bareiss he honed his skills and knowledge in prestigious places like Val D’Or in Guldenthal, and under chef Alain Ducasse at Louis XVI in Monte Carlo. Claus-Peter’s a genial fellow who manages to present all the strong points of classical cooking in an up-to-date way, so that in Restaurant Bareiss you soon see how classical doesn’t have to mean frowsy.
Watching over the dining rooms is Thomas Brandt, with sommelier Teoman Mezda, who between them over the past ten years have snapped up countless prizes, including the Gault & Millau award for “Maitre d’Hotel of the Year 2015” for Thomas, while Stefan Leitner won Gault & Millau’s “Pastry Chef of the Year” in 2017. The waiters are extremely friendly and attentive while assiduously observing all the rules of etiquette. “Hospitality” is the watchword here…
The wine-list is of particularly high quality, offering an unusually wide and high-class selection.
Classic and elegant interior
The restaurant is furnished in classical style in a blue and white colour scheme. Soft materials, impressive floral displays and decorative antiques come together to form a perfect whole. Even the silver cutlery and the glasses fit the picture: clearly, no trouble has been spared here to keep everything in tip-top shape.
Degustation Menu
We chose the chef’s variety menu, put together entirely in keeping with the season.
We began with the appetizers, all simply oozing elegance and refinement. We taste onion tart with sherry gel, vegetarian Sushi with Black Sesame and algae kropec, trout mousse with South Tyrolean Schüttelbrot and falafel with garam masala and Carrots.
Then came two amuse-bouches. First horseradish mousse, yellow beetroot and red beetroot, apple horseradish stock and herb oil.
Next white halibut with caviar, crostini and a smoked eel sauce.
The first item on the main menu is a real tour de force. A variation on the theme of foie-gras which the chef regularly prepares specially to suit the season and the inspiration of the moment. This time we were given foie-gras with wild figs and maize.
Then came scallops flambé with celery and white truffle.
Followed by Breton turbot with braised Roman fennel, saffron and a sauce of star anise.
After that we had veal sweetbread, lightly smoked, with creamed parsley polenta and parsley roots.
And of course, in-season there was no question of wild meat being off the menu, and for us this time the chef had chosen saddle and braised shoulder of roe deer. The meat came from Bareiss’s own hunting grounds, and was accompanied by glazed Brussels sprouts and quince.
The cheeseboard encompasses an extraordinarily wide selection and quality. The variety of bread, grapes and conserves was so impressive it was quite difficult to come to a choice!
For dessert there were chocolate tartlets on almond sablé with an exotic sorbet.
For sweet-tooths and true trenchermen there were assorted friandises.
Finally they came round with a trolley with confiserie and pralines…
In short…
Restaurant Bareiss has taken classic cooking to the very highest level, with quality, flavour and hospitality in pride of place. And all this in the idyllic surroundings of the delightful Black Forest…
More information
Hotel – Restaurant Bareiss, Hermine-Bareiss-Weg 1, 72270 Baiersbronn, Germany | + 49 7442 470 | info@bareiss.com | www.bareiss.com | facebook.com/hotelbareiss/ | instagram.com/hotelbareiss/