Restaurant Bareiss

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.

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.

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!

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.

The services is 5 star, the food is also very amazing however for the 3 star Michelin restaurant we expect more.

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!

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.

I can’t find the word to describe what I saw and eat there . It was an amazing experience

Finally earning a third Michelin Star in 2007, some fifteen years after Chef Claus-Peter Lumpp took over the kitchen following years at Louis XV, Bareiss Restaurant resides inside the hotel founded by Hermine Bareiss in 1951 and lives up to its accolades in terms of Food as well as service. Located in the Black Forest town of Baiersbronn-Mitteltal, less than ten minutes drive from legendary Schwarzwaldstube im Hotel Traube Tonbach, guests approaching Hotel Bareiss will immediately notice a landscape flooded with flowers, the theme continuing inside where several other Restaurants including Dorfstuben serve delicious rustic fare at relative-bargain prices. A small and exclusive dining room, no more than thirty chairs available during lunch and dinner service daily, it was after seating by Maître Thomas Brandt that three menus were presented, dinner and lunch both offering distinct tastings with more substantial individual plates sold a la carte. Making decisions easier by allowing reasonable substitutions, though eventually the lunch menu with a la carte additions was selected, it was while listening to light music and gazing out windows that Canapes were presented, the spiraling vertical array highlighted by umami-rich Mushrooms and Sesame Seeds as well as Chicken Tartare brightened by Curry. Unhurried but consistently paced, Wheat Rolls with two types of Butter the only table Bread despite several varieties offered on the outdoor patio, it was while perusing the Wine tome that the first of two Amuses was presented, a duo of plates each featuring Woodruff, Kohlrabi and Cheese with the larger room temperature and the bowl centered on creamy Sheep's Milk Sorbet. Transitioning quickly from fresh to rich, a "Risotto" of Oats embodying the idea of Poulet au Vin Jaune, it was with all tables now accounted for that the menu officially started, locally fished Trout described as Char first gently poached and served alongside Herb Emulsion and Radishes, then as finely cut Tartare resting in fragrant Chive Cream with subtle hints of Tarragon. Offering Goose Liver as a Starter, the 98€ price-tag more than half the cost of Restaurant Bareiss' entire lunch tasting, it was after twenty minutes that the table was flooded with decadence, the centerpiece a thick Terrine upright next to a Macaron and various dollops though a seared Steak in Rhubarb Jus with a creamy Praline and the elegant caramelized Cake with subtle nuttiness were no less impressive. Not technically a 'palate cleanser,' but using sweetened Foie Gras Ice Cream on buttery Brioche as such, it was with serviceware re-set that an entrée arrived in two vessels, the Veal cooked rare truly magnificent in its subtlety and texture while a bowl of slowly braised Cheek afloat in earthy Foam threatened to steal the spotlight. Exchanging the lunch napkin for a dainty Dessert version, though sweets from Pâtissier Stefan Leitner came in no shortage, Rhubarb predictably made an appearance in several forms alongside whole Fruits and textures while more classic shapes comprised Friandises, Confiserie and Pralines particularly memorable for three items focused on Sour Cherries as well as a dense and nutty Apricot Cake. Settling a bill that was pricey but justified, customized menu in hand, it was after lunch that hotel staff offered a brief tour of the grounds, and passing by Bareiss' "Cake Room" twice the only rational way to finish seemed to be a half-hour on the patio with Espresso and two slices, the eponymous Torte like Sacher replacing Apricots with Cherries and Chef Leitner's Black Forest not only the best tasted to date in terms of density of Sponge and lightness of Cream, but a true bargain at just 4€.

Set in the outstandingly beautiful mountain resort town of Baiersbronn, you won't find a harder-working, better-tasting, more formal restaurant anywhere in the world. Bareiss has 3 Michelin stars, a mark of incredibly high distinction, and quite interestingly is almost across the street from Baiersbronn's other 3-star called Schwarzwaldstube. So, this tiny town has as many 3-stars as the entire city of London. Service- for an American like me, you might be struck by the incredibly formal, somewhat clipped nature of your service. No one would even approach being rude, but don't expect the same paragraphs-long course explanations, handshakes with the chef, or general engagement you might get from an American 3-star. I asked where their butter was from, for example, and I was told: "from France." "Where in France?" I asked. "From France" came the reply, but more slowly, to emphasize that this was all the information available on said topic. Interesting. On a much more positive note, from the moment I sat down to the moment I left I was heartily greeted, carefully attended to, and listened to with great attention. The members of staff made everything look easy, but were working their faces off to create an awesome experience for every guest. Food- transcendently great. Beautifully prepared. Lots of precise, careful knife work. Absolutely beautiful to look at. For a full, dorky course-by-course, go here: ow.ly/bI5k301V6vK. Overall- you won't find a better meal anywhere in Germany. It's a touch stuffy, but if you're looking for the best of the best in German cuisine, this is in the top handful. You won't regret going.

Still the best restaurant I have ever been to! Have been coming here every year for about 6 years now and it turned into a beloved tradition. The staff is friendly and attentive, the atmosphere is elegant but not stiff or with this arrogant attitude you often get, and the food is outstanding and crafted to perfection. They treat every guest with a kindness I've never experienced anywhere else which makes it easy to feel at home. Can't wait to go back in just 4 weeks... They cut back a little on extras in recent years (bread selection got smaller, no more roses for the ladies) but they are still offering way more than what you are actually expecting. The 3 Michelin stars are well deserved.

This is the best restaurant I've been to in my entire life. I've tried a few other Michelin started restaurants in the the US and Europe but nothing has come close. Massive wine selection, inventive dishes and perfect service. We ordered the winter tasting menu and wine pairing. Many dishes were accompanied by foie gras. Everything was cooked perfectly, service was exceptional. If you are in Germany in the black forest area you absolutely must go here. Never had anything like it.