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Das 3-Sterne-Restaurant Bareiss ist europaweit als eine der besten Feinschmecker-Adressen bekannt. Hier zelebriert Küchenchef Claus-Peter Lumpp das, was den Genuss zum unvergleichlichen Sinneserlebnis erhebt. Die gewandte Begleitung obliegt Maître d’hôtel Thomas Brandt und Sommelier Teoman Mezda, die in elegantem und stilvollem Ambiente für eine herzliche Atmosphäre sorgen und Ihren Besuch zu einem unvergesslichen Erlebnis werden lassen.
Address and Contact Information
Address: Hermine-Bareiss-Weg 1, 72270 Baiersbronn, Germany
Phone: +49 7442 470
Website: https://www.bareiss.com/kulinarik/a-la-carte-restaurants/3-restaurant-bareiss.html
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Our restaurants in Baiersbronn – Hotel Bareiss
Come and experience our first-class Michelin star restaurant in Baiersbronn … The Resort in the Black Forest. 72270 Baiersbronn-Mitteltal | Germany
Restaurant Bareiss – Baiersbronn – MICHELIN Guide
Restaurant Bareiss. Hermine-Bareiss-Weg 1, Baiersbronn, 72270, Germany. €€€€ · Classic French, …
The 3-Star Restaurant Bareiss
The Resort in the Black Forest. 72270 Baiersbronn-Mitteltal | Germany Telephone +49 7442 47-0. Telefax +49 7442 47-320. [email protected]. Hotel …
Reviews
Andrew Lee
An amazing tasting menu. If you have it you will dine from 7-11:30! Large tasting menu is 245 Euros. Smaller tasting menu is 195 euros. Wine pairing is 140 euros. Only 8 tables in the whole restaurant.
… moreMichael Menzel
Unique tastes, excellent service, and beautiful setting (black forest theme) guarantees the best time you can possibly have when dining.
This restaurant is worth a trip and creates unforgettable experiences! Must do!
Also: all other Bareiss restaurants are worth a visit, e.g. Forellenhof and Sattelei.
… moreThis restaurant is worth a trip and creates unforgettable experiences! Must do!
Also: all other Bareiss restaurants are worth a visit, e.g. Forellenhof and Sattelei.
Andrea H
What a fabulous place! The food was absolutely superb. Beautiful creations that were art on a plate, and the flavours were just heavenly. Great staff, great atmosphere and such a pretty location!
… moreNS (Nick)
3 stars means “the restaurant itself is worth the journey. We made that journey and it’s our worst experience at any 3 star Michelin / 19 points Gault Millau restaurant – wonder what are the criteria of their rating as to start, service was rather stiff, without a smile and without asking if there was something wrong with the dishes as we haven’t finished most of them.
The amuse bouche were nothing special, the Veal was perfectly cooked and the only dish perfectly executed. The two fish dishes were a disaster (monkfish was probably frozen and the poached codfish was equally uninspiring, with the sides in need of a big big review.
The cheese buffet was large but only two were from Germany while the desserts again large but you can get as well all those chocolates from a a nearby “confiserie”.
The Rhini Ziereisen Pinot Noir 2011 I believe wasn’t biodynamic as I requested so it was not the best friend of the dishes. In general the wine list is large but very classic with no natural wines and missing some older Riesling’s to wash down the rather heavy taste and texture of all the dishes.
The Bergkirsch (cherry brandy) was fine and probably the best moment to digest a
rather heavy experience.
The flower bouquet was half dead but this isn’t the most important point.
All in all a dull experience and our feeling is there won’t be any change here for the next 20 years.
Perhaps the locals like it this way but something is wrong with the food critics here, as this is an international cuisine and it wasn’t 3 star level.
We were expecting much much more after all these critics. We are skipping the Schwarzwaldstube, the other 3 star restaurant in town and will try a
random local Black Forrest bistro instead.
… moreThe amuse bouche were nothing special, the Veal was perfectly cooked and the only dish perfectly executed. The two fish dishes were a disaster (monkfish was probably frozen and the poached codfish was equally uninspiring, with the sides in need of a big big review.
The cheese buffet was large but only two were from Germany while the desserts again large but you can get as well all those chocolates from a a nearby “confiserie”.
The Rhini Ziereisen Pinot Noir 2011 I believe wasn’t biodynamic as I requested so it was not the best friend of the dishes. In general the wine list is large but very classic with no natural wines and missing some older Riesling’s to wash down the rather heavy taste and texture of all the dishes.
The Bergkirsch (cherry brandy) was fine and probably the best moment to digest a
rather heavy experience.
The flower bouquet was half dead but this isn’t the most important point.
All in all a dull experience and our feeling is there won’t be any change here for the next 20 years.
Perhaps the locals like it this way but something is wrong with the food critics here, as this is an international cuisine and it wasn’t 3 star level.
We were expecting much much more after all these critics. We are skipping the Schwarzwaldstube, the other 3 star restaurant in town and will try a
random local Black Forrest bistro instead.
Ben Schmitz
The services is 5 star, the food is also very amazing however for the 3 star Michelin restaurant we expect more.
… moreStephen Worgan
Well worth its 3 Michelin stars. Gorgeous food, fantastic wine and fabulous service. À la carte menu is particularly good – “Anglerfish to serve two” is highly recommended. Leave room for the sweets trolley after the petit fours!
… moreOlga Berezin
The restaurant is located inside the Bareiss hotel. The hotel itself looks lovely, with beutiful private garden. We took a walk there after the lunch.
The interior of the restaurant is nice and pleasant. Waiters wear national costumes, which is beautiful and adds to the athmosphere. The dishes we ate were delicious. We really enjoed our meal there.
… moreThe interior of the restaurant is nice and pleasant. Waiters wear national costumes, which is beautiful and adds to the athmosphere. The dishes we ate were delicious. We really enjoed our meal there.
Amr Hosni
I can’t find the word to describe what I saw and eat there . It was an amazing experience
… moreMicheál Ó
We traveled to Europe on a foodie odyssey that took us to France, Germany, and Belgium. While staying at the Traube Tonbach, we ate at the two finest restaurants in the out-of-the way setting of the Schwarzwald of Baden-Württemberg. The meal at Restaurant Bareiss was absolutely stunning! Those with the notion that where it comes to the world class cuisine you need to go to France, are really missing something – GERMANY.
Our Tasting Menu, by Claus-Peter Lumpp
Apértif etagère
Cold & Warm Amuse Bouche
Variation of goose foie gras with pink lady apple, candied ginger and ginger ale
Flamed scallops on saffron sauce with fried spring onions
Cod poached in olive oil with pea purée, sour cream and raw marinated snow peapods
Cassolette of milk-fed lamb with broad beans, artichokes and emulsified gremolata stock
Fried ox filet with barbecue glaze, wild garlic, and pear onions soaked in red wine
Assorted cheese from the trolley
Chocolate tartlettes with cassis, banana and Dulcey foam
Friandises
Confiserie (assorted sweets) and pralines from the trolley
Everything that came to our table truly showed perfect practice of the artistry of food preparation and service. We especially like the concept of a trolley bringing assortments that allowed us to make choices based upon our own understanding of pairing food and drink and our personal palates. There is only one problem with visiting Baiersbronn for an excellent meal – you’ll have to do it twice; here, and also at the nearby Schwarzwaldstube, for two of the finest meals you’ll find on the planet.
We ate here in March of 2017, and I just noticed that I failed to put up this review, though I did save my notes. HIGHLY RECOMMENDED for that very special meal that demands you get only the very best.
… moreOur Tasting Menu, by Claus-Peter Lumpp
Apértif etagère
Cold & Warm Amuse Bouche
Variation of goose foie gras with pink lady apple, candied ginger and ginger ale
Flamed scallops on saffron sauce with fried spring onions
Cod poached in olive oil with pea purée, sour cream and raw marinated snow peapods
Cassolette of milk-fed lamb with broad beans, artichokes and emulsified gremolata stock
Fried ox filet with barbecue glaze, wild garlic, and pear onions soaked in red wine
Assorted cheese from the trolley
Chocolate tartlettes with cassis, banana and Dulcey foam
Friandises
Confiserie (assorted sweets) and pralines from the trolley
Everything that came to our table truly showed perfect practice of the artistry of food preparation and service. We especially like the concept of a trolley bringing assortments that allowed us to make choices based upon our own understanding of pairing food and drink and our personal palates. There is only one problem with visiting Baiersbronn for an excellent meal – you’ll have to do it twice; here, and also at the nearby Schwarzwaldstube, for two of the finest meals you’ll find on the planet.
We ate here in March of 2017, and I just noticed that I failed to put up this review, though I did save my notes. HIGHLY RECOMMENDED for that very special meal that demands you get only the very best.
Blood Moon
Plesent experience the personal ware kind harted and the food was really good .. moneys worth
… more