Restaurant Bareiss
Baiersbronn, Germany
⭐3 Stars
The Experience
From Michelin Guide
Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime!
Unique Things
From Visitor Experiences
- Unique Cheese Trolley: Restaurant Bareiss features a notable cheese trolley, which is a highlight of the dining experience.
- Refined Dessert Trolley: The restaurant also offers an enticing trolley of sweets and chocolates, adding to its luxurious ambiance.
- Innovative Menu Combinations: Chef Claus-Peter Lumpp combines classic French cuisine with modern elements, such as pairing langostino with pumpkin in various forms and a crustacean sauce refined with ginger.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant Bareiss in Baiersbronn include:
Langoustine: Featured in a signature dish where it is roasted and paired with pumpkin in various forms (jelly, slices, puree) and served with a crustacean sauce enhanced with ginger. This highlights the langoustine's fresh, tender quality and strong flavor.
Veal Sweetbreads: Used in a refined dish sautéed with celeriac, lamb’s lettuce, and black truffle vinegar. This ingredient represents classic French luxury and is sometimes substituted with veal filet upon request, demonstrating the kitchen's flexibility and respect for tradition.
Roe Deer: Sourced from the Bareiss hunting grounds, served as saddle with rose hip and romanesco, and also as braised shoulder. This game ingredient reflects the restaurant’s connection to local, high-quality produce and showcases robust, earthy flavors.
Black Truffle: Incorporated in dishes like the savory Alsace chicken with matchsticks of black truffle, adding an enticing aroma and elevating rustic dishes to haute cuisine status.
Pheasant: Used in multiple preparations including essence flavored with juniper and candied walnuts, breast served with quince jelly, and tarte flambée with braised leg and sweet chestnut. This ingredient exemplifies the restaurant’s use of game and seasonal elements in sophisticated compositions.
These ingredients are significant as they embody the restaurant's blend of classic French culinary techniques with modern touches, emphasizing local and seasonal quality, refined sauces, and elegant presentations.