Restaurant Bareiss

Bright star: Fine dining in Germany's Black Forest - SilverKris

"The three-star dining room inside a five‑star hotel is an ornate, intimate space of just eight tables clustered around a colossal flower display where elaborately constructed, multi-part courses dominate the experience. Dishes pair delicate seafood (poached char with a star-anise sauce; a pearl-barley risotto studded with char heart and liver) with highly detailed compositions such as scallop spirals on chive mash crowned with imperial caviar, meringue-like lime cylinders, saffron dots, scallop tartare and a spoon of warm kaffir-lime and lemongrass soup. Head chef Claus-Peter Lumpp says earning the third Michelin star liberated him to be bolder, and menus reflect that creativity — the most expensive tasting menu listed at about €235 — while guests expect and accept the ambition. The hotel also offers an extensive spa (including ten pools and an outdoor salt-water pool) that complements the gastronomic draw." - Killian Fox