Restaurant Bareiss

good quality, good value cooking

Exceptional cuisine

In the two original 19th-century farmhouse parlors, complete with a museum-quality clock collection, authentic Black Forest home cooking is served. A Baden Viertele is gladly offered to accompany it.

The gourmet restaurant with its top-tier cuisine under the leadership of Claus-Peter Lumpp has stood at the very top of Germany's finest and beyond for decades. Pure pampering ambiance!

Concept Cosmopolitan top-class gourmet cuisine delivered by a confident, perfectly synchronized team. Guests are presented with an opulent selection: a lunch menu, three dinner menus (one vegetarian), à la carte, complemented by a dessert and a caviar menu. Culinary Style Even after 34 years at the helm, Claus-Peter Lumpp crafts dishes rich in aromatic depth, precision, and refined taste. This French-rooted, subtly confident culinary journey starts with foie gras paired with roasted corn and corn mousse, alongside multiple cassis interpretations (including a marshmallow variation), flows into exquisite langoustine with sweet chili and orange vinaigrette, and concludes with the signature venison from the Bareiss estate hunt, served with a pepper reduction, ginger foam, and pear chutney. Pastry chef Stefan Leitner, one of the country’s leading patissiers for 25 years, crowns the meal with a composition of blackberry, dark chocolate, and wood sorrel sorbet. It is a welcome sight that the tradition of the grand praline and cheese carts (Tölzer Kasladen) remains cherished here. Wine True to the establishment’s haute cuisine ethos, sommelier Teoman Mezda curates a cellar of over 1,000 labels, highlighted by an exceptional champagne selection. Atmosphere Since the renovation, the space radiates modern-classic elegance, adorned with alabaster lamps, velvet seating, and warm color palettes. Flawless service. Verdict Refined hospitality that masterfully marries extensive expertise with contemporary flair. A true classic on Europe’s gourmet landscape.

Concept Stylishly presented second restaurant of Hotel Bareiss; two tasting menus (one vegetarian), generous à la carte offering. Cuisine Style Nicolai Biedermann (trained under Claus-Peter Lumpp) focuses on quality ingredients, classic techniques, and the pleasurable combination of regional and Mediterranean flavors. Typical of his style are char fillets from his own breeding farm served with a sauce of green apple, star anise, and salted caramel, or Rossini tournedos from pasture-raised beef with pan-fried foie gras, spinach, and truffle purée. In the vegetarian menu, you'll find beetroot risotto with goat cheese, walnuts, and Williams pear. And for dessert? A bar of Ivoire chocolate with an orange ragout and marzipan ice cream. Wine Very well-curated wine list with a special focus on wines from Baden and Württemberg. Atmosphere Wood-paneled dining room in an upscale country house style, featuring a Mediterranean color scheme and a fireplace. Friendly young service staff. Conclusion Refined gastronomy in a cheerful, comfortable ambiance.