Restaurant Bareiss is a culinary institute located in the beautiful Black Forest in Germany. The trip to the restaurant is the first part of the experience. After driving on winding roads through the forest, you will end up in the municipality of Baiersbronn in the heart of the Black Forest. Baiersbronn has become famous as a true gourmet destination, consisting out of nine villages that all together hold no less than eight Michelin stars. Several great restaurants are managed by both promising up-and-coming chefs as well as well established culinary masters. Restaurant Bareiss is a good example of the latter and one of the two restaurants that holds three Michelin stars.
Restaurant Bareiss is the flagship restaurant of Hotel Bareiss, located in Mitteltal. This hotel offers a lavish alternative for everyone who wishes to experience traditional values and the local view of true luxury. Bareiss was founded after the Second World War when Hermine Bareiss took over the Auberge Kranz in Mitteltal. What was originally just a café and an inn, became a hotel operation in the 1950’s. Hermine’s son, Hermann, took over the business in 1973 and the property changed its name from Kurhotel Mitteltal to Hotel Bareiss in 1991. Today, Hermann and his son Hannes run Bareiss together with their family. The hotel has become a true destination on itself where top gastronomy is combined with excellent service, a great spa and wellness area and many activities for the whole family. For more information about this amazing hotel, please consult our hotel section.
Interior / Exterior
Inside the Bareiss hotel, guests can discover one of the best restaurants in the world – Restaurant Bareiss. The restaurant is located at the backside of the hotel and can be accessed true the hotel’s lobby. The interior is classical, sumptuous and luxurious. Lush fabrics are combined with Victorian-style chairs, an impressive chandelier and lots of linen. A classical setting at its finest. The main role of this culinary theatre piece goes to Head Chef Claus-Peter Lumpp.
Chef Claus-Peter Lumpp was born in 1964 and started with an apprenticeship at Kurhotel Mitteltal. He gained experience working together with several well-known chefs like Alain Ducasse and Johann Lafer, before he returned to what had been renamed Hotel Bareiss. In 1992, he became the Head Chef of the restaurant. Claus-Peter Lumpp’s dedication was second to none and he was completely convinced of making his restaurant one of the best. He succeeded and made restaurant Bareiss one of the best restaurants in Europe. Today the restaurant holds three Michelin stars and the German Gault&Millau restaurant guide awarded Bareiss with 19/20 points and four chef’s toques.
Claus-Peter Lumpp’s cooking is traditional haute cuisine that combines a French basis, great products and regional accents. Products are served with only the necessary by-products and surplus elements are avoided. Perfectly executed sauces complete the dishes. A meal starts with a series of amuses-bouches, from cold to warm and light to more filling. An excellent start to train the taste buds for what is more to come. One of the most typical dishes of chef Lumpp is the trout starter, which comes from the own Bareiss trout farm. It comes in three preparations. The first is trout poached in grape pip oil with beluga lentils, nut butter cream and parsley root. Next to it comes a fillet of trout with beetroot, sour cream and horseradish. Finally, there is a tartare of trout with crostini and trout caviar.
Some of the dishes, like the starter with with goose foie gras, green apple and almonds, look deceivingly simple, but are actually complicated preparations where a lot of work and effort are put in the preparation of, for example, the home-made paté of foie. Luxurious ingredients are essential, like in the truffled mousseline with milk-fed veal fillet and a small tower of shaved black Périgord truffle. The assorted cheese from the trolley with the amazing bread selection cannot be missed. Pâtissier Stefan Leitner is responsible for the desserts and was honoured as pâtissier of the year in 2017. Make sure to keep some room for the delicious confiserie & pralines from the mignardises trolley as well – everything is as good as it looks.
Service And Wine
The service in the dining room is managed by Restaurant Manager Thomas Brandt. He trained his team to offer a flawless experience from the first second you enter until the last second you say farewell. Attentive but discreet, the highly professional service is the perfect accompaniment to the chef his dishes. And there is wine, too! The Bareiss cellar is one of the most famous in Germany and counts more than thousand references. There is an amazing selection of French treasures but of course, the very best German wines form a big part of the cellar. Try to sample some wines from the Bareiss or the special Bareiss Edition wines as well. Sommelier Teoman Mezda, one of Germany’s best sommeliers, manages the cellar. Teoman worked at Traube Tonbach, Hotel Dollenberg, the Romantik Hotel Sackmann, and Brenner’s Park Hotel. Since 2017, he is responsible for the beautiful cellar at Bareiss. His pairings are excellent and he knows as no other how to complete chef Lumpp’s dishes with beauties in the glass.
Head Chef Claus-Peter Lumpp offers one of the best culinary experiences in Germany. The very best ingredients are processed with respect for the product in dishes with a classic basis, always packed with flavour. Just like the dishes, the setting is generous and elegant, and all of this is completed with a service and wine offer that are among the best you can find in Germany. Classical and luxurious, this is an experience to cherish.
Written by Sven & Ellen