Restaurant Bareiss - Baiersbronn

We haven't been to Baiersbronn for a long time. Actually, it should have been a three-star summit, but the tragic news at the beginning of the year about the fire in the main house of the “Traube Tonbach” and the loss of the “Schwarzwaldstube” has unfortunately decimated our planning. Let's ask the house, which is twice hit with the closure in the Corona crisis, which is currently prescribed, that it can start again with full steam. And then we will pick up our reservations as soon as possible. The more we look forward to our food in the “Bareiss”, a house that always promises great class and classical music. The guest room offers all the opulence that is expected in this charming hotel. A monumental floral design as a eye-catcher, comfortable upholstered furniture and the finest table culture – there is nothing here and so we remember it. Interior In the “Bareiss” constancy is an essential feature. Claus Peter Lumpp has been in the house since 1992, Thomas Brandt as Maître celebrates 25 years of belonging this year. Teoman Mezda as Sommelier only took over the post of Jürgen Fendt in 2017, which was also 18 years in “Bareiss” at that time, but I have little doubt that Mezda, too, could stay long. In any case, everything here has great sovereignty and a serenity that gives the guest the soothing feeling of being in good hands. Claus Peter Lumpp is known for its à la carte dishes, which usually outline a theme in several variations. In addition, there is a large tasting menu in 7 courses (245€, a menu in 5 courses (198€, a vegetarian menu in 7 courses (198€ and a lunch menu in 3 courses (125€). While we devote ourselves to studying the extensive and also fairly calculated wine map, the first classic comes to the table, the famous Apéro Étagère with lovingly and detailed works, which make the bank's own taste of its protagonists beautiful. I particularly like the spicy mountain cheese Tartelette and the strong gooseberry Rilette with the gelled pomegranate layer. Apéro floor: Bergkäsetartelette Sushi roll with Shiitake Balik salmon with caviar gooseberry rillatte with pomegranate Traditionally there is also a cold and a warm amuse boule, in our case a variation of cauliflower, coconut and curry as well as in the glass a delicious cousmous salad of coarse grain. The Curry Espuma brings a pointy sharpness to the main plate and already at this first greeting it becomes clear that there is no reluctance here, which we like well. Amuse Bouche: Variation of cauliflower, coconut and Curry Cous Salat Surprises the first amuse with a very modern vegetarian composition, it now becomes noticeably more traditional. Pieces of the halibutt fillet with creamspinate and a lush, great nut butter foam offer a pleasant, juicy dish from the category Soulfood. Amuse Bouche: Filet vom Heilbutt mit Cremespinat und Nussbutterschaum The menu starts with a variation from the gooseberry. This is not surprising now, but in this house one should not expect too great experiments. And, of course, the guests also come with an expectation to experience the usual luxury products in the best possible execution. And that's what this variation offers. Terrines and mousses are marbled with port wine and are of perfectly melting texture. The gold leaf as a decoration is as always superfluous for me, but without question beautiful to look. The small crème brûlée on the side is also well done. À part there is still an ice cream from the gooseberry on gel from caramelized Bratapfel, green apple and almonds for the crunch as well as in the separate peel an apple soda foam, which is too sweet to me, but still provides a fresh counterpart. This is all impeccable craft, as unfortunately it is no longer often to be found. 10, 20 years ago, these Gänseleber variations were still underway. Today there are only a few houses that do not shy away the effort and I am glad they are still there. Because they simply promise great pleasure. Variation of the goose pot liver with green apple and almond apple soda foam goose liver with brat apple gel It follows a particularly fleshy carabinero in a very concentrated, intense crust animal fond and a topinamburfondue. The bone is also found as cream and as chips. This combination works very harmoniously and is more powerful than you might think. The black coblue echoes discreetly, but clearly. That's very good. Gambas Carabinero with Topinamburfondue, black garlic and Crustacéglace Excellent also the excellent wolf bass whose sheds are crispy. The so-called kiln slipper with a swollen field salad and hazelnut cream is very original and could also function as an independent vegetarian gear. Kross fried wolf bass with field salad and caramelized hazelnuts Kalbsfilet, which is perfectly cooked, but still only plays the side role, because truffles, silky, truffled potato mousseline, swollen calf tail and truffles form an unbeatable killer combi, which clearly leaves the stronger impression here. Renews a court to dip. Truffled potato mousseline with milk calf fillet and black truffle from the Périgord At the same high level the main course also moves, the pigeon from the Alsace, which is served on two plates. The chest wonderfully tenderly cooked on crispy-coated black root with an elegant tonka bean jus and Cassis as a fruity acidic component. À part the tasty beef on Polandta with a truly chubby sauce Albuféra. Very good the idea of giving a goose sleeper disc over the tasty meat, which slowly melts and gives additional filling. Great craftsmanship, great taste – classic from the finest. Pigeon from Alsace Fried breast with black roots and tonka bean glace Ragoût from the sworn rag with polenta and blackcurrants In the “Bareiss” everything was always a little bit bigger than elsewhere. This may have to do with the local competition, where two top hotels with two top restaurants contest the pole position. Over the years and decades we stayed in both houses and always felt that there had to be something more and more in the “Bareiss” of everything. A larger selection of bread, a larger patisserie caravan and, of course, also a much larger selection of cheeses. If something has been picked up elsewhere at this point, the guest at the “Bareiss” will continue to offer a cheese offering that could even make some specialist business jealous. (And probably with at least one Bremer GG colleagues should ensure damp dreams... From over 50 perfectly mature varieties you can choose here. If there is a lab bread per table, quite à la mode, a lush selection is now offered. With a kind of belly store, the service power comes to the table and offers several types of bread. There are grapes anyway, various Chutneys and Senf as well. I'm staying faithful and despising all this. Good cheese doesn't need anything like that for me. Cheese carts The Pâtisserie is headed by Stefan Leitner and also here the classic line will not leave. The village of Zartbitterschokolade and Mousse on a Sablé is easier than expected. Separately there is an ananaseis on air chocolate and pineapple ragout. This is craftsmanship perfect, delicious and serves the need for traditional sweets without contemporary vegetables or herbal creations. Delicious chocolates Törtchen with pineapple, Sablé and Jivara Chantilly air chocolate and pineapple That there is no Pré Dessert has its good reason. Because it is not done with dessert. Of course there is a nice selection of Petits Fours. I didn't notice the details. That's why only the impressions here. Petits Fours But the end is not yet reached. Because now the car comes with chocolates, cakes, cakes and other sweets. And so that no one has to stand hungry or subsugared from the table, a box with various chocolates is also spread before the guest. As I said, there was always something more in the “Bareiss”. Confiserie Wagen Pralinenwahl That we still don't get up badly from the table has almost surprised us a little bit. Claus Peter Lumpp manages to give his dishes a certain ease despite lush and concentrated sauces. And dishes like the Carabinero and the Wolfsbarsch are just too modern. Thus the kitchen shows that although it still offers traditionalists what they expect in this house, it also understands to go with time. No one's up here anyway. The magnificent cheese car and the don't want to end up on confectionery are already taking care of this. The service under Maître Thomas Brandt is also well served on the narrow ridge between formality and relaxed relaxation. Everything here has style, but leaves enough space also for the one or other anecdote and the smalltalk with the guest. I would particularly like to highlight Teoman Mezda, who is doing an excellent job as a sommelier. Of course, he can draw from the full and has available in his extensive compendium everything that has rank, name and corresponding price. But overall, the wine map is well-calculated and offers many options in the double-digit area. The fact that there are also several half bottles in the offer also allows the design of the individual wine journey. Mezda is helpful here with expertise, but without any improvement. And that, with several options, it recommends the most favorable wine, because it suits the food and the preferences described above, it additionally distinguishes it. The wines As much as we look for and experience all kinds of kitchen styles on all our journeys, whether regional, modern or avant-garde – it must always be the great opera. And where, if not here in the “Bareiss”, can you experience it in the very best form? Report and all pictures as always on my blog:[here link]

We haven't been to Baiersbronn for a long time. Actually, it should have been a three-star summit, but the tragic news at the beginning of the year about the fire in the main house of the “Traube Tonbach” and the loss of the “Schwarzwaldstube” has unfortunately decimated our planning. Let's ask the house, which is twice hit with the closure in the Corona crisis, which is currently prescribed, that it can start again with full steam. And then we will pick up our reservations as soon as possible. The more we look forward to our food in the “Bareiss”, a house that always promises great class and classical music. The guest room offers all the opulence that is expected in this charming hotel. A monumental floral design as a eye-catcher, comfortable upholstered furniture and the finest table culture – there is nothing here and so we remember it. Interior In the “Bareiss” constancy is an essential feature. Claus Peter Lumpp has been in the house since 1992, Thomas Brandt as Maître celebrates 25 years of belonging this year. Teoman Mezda as Sommelier only took over the post of Jürgen Fendt in 2017, which was also 18 years in “Bareiss” at that time, but I have little doubt that Mezda, too, could stay long. In any case, everything here has great sovereignty and a serenity that gives the guest the soothing feeling of being in good hands. Claus Peter Lumpp is known for its à la carte dishes, which usually outline a theme in several variations. In addition, there is a large tasting menu in 7 courses (245€, a menu in 5 courses (198€, a vegetarian menu in 7 courses (198€ and a lunch menu in 3 courses (125€). While we devote ourselves to studying the extensive and also fairly calculated wine map, the first classic comes to the table, the famous Apéro Étagère with lovingly and detailed works, which make the bank's own taste of its protagonists beautiful. I particularly like the spicy mountain cheese Tartelette and the strong gooseberry Rilette with the gelled pomegranate layer. Apéro floor: Bergkäsetartelette Sushi roll with Shiitake Balik salmon with caviar gooseberry rillatte with pomegranate Traditionally there is also a cold and a warm amuse boule, in our case a variation of cauliflower, coconut and curry as well as in the glass a delicious cousmous salad of coarse grain. The Curry Espuma brings a pointy sharpness to the main plate and already at this first greeting it becomes clear that there is no reluctance here, which we like well. Amuse Bouche: Variation of cauliflower, coconut and Curry Cous Salat Surprises the first amuse with a very modern vegetarian composition, it now becomes noticeably more traditional. Pieces of the halibutt fillet with creamspinate and a lush, great nut butter foam offer a pleasant, juicy dish from the category Soulfood. Amuse Bouche: Filet vom Heilbutt mit Cremespinat und Nussbutterschaum The menu starts with a variation from the gooseberry. This is not surprising now, but in this house one should not expect too great experiments. And, of course, the guests also come with an expectation to experience the usual luxury products in the best possible execution. And that's what this variation offers. Terrines and mousses are marbled with port wine and are of perfectly melting texture. The gold leaf as a decoration is as always superfluous for me, but without question beautiful to look. The small crème brûlée on the side is also well done. À part there is still an ice cream from the gooseberry on gel from caramelized Bratapfel, green apple and almonds for the crunch as well as in the separate peel an apple soda foam, which is too sweet to me, but still provides a fresh counterpart. This is all impeccable craft, as unfortunately it is no longer often to be found. 10, 20 years ago, these Gänseleber variations were still underway. Today there are only a few houses that do not shy away the effort and I am glad they are still there. Because they simply promise great pleasure. Variation of the goose pot liver with green apple and almond apple soda foam goose liver with brat apple gel It follows a particularly fleshy carabinero in a very concentrated, intense crust animal fond and a topinamburfondue. The bone is also found as cream and as chips. This combination works very harmoniously and is more powerful than you might think. The black coblue echoes discreetly, but clearly. That's very good. Gambas Carabinero with Topinamburfondue, black garlic and Crustacéglace Excellent also the excellent wolf bass whose sheds are crispy. The so-called kiln slipper with a swollen field salad and hazelnut cream is very original and could also function as an independent vegetarian gear. Kross fried wolf bass with field salad and caramelized hazelnuts Kalbsfilet, which is perfectly cooked, but still only plays the side role, because truffles, silky, truffled potato mousseline, swollen calf tail and truffles form an unbeatable killer combi, which clearly leaves the stronger impression here. Renews a court to dip. Truffled potato mousseline with milk calf fillet and black truffle from the Périgord At the same high level the main course also moves, the pigeon from the Alsace, which is served on two plates. The chest wonderfully tenderly cooked on crispy-coated black root with an elegant tonka bean jus and Cassis as a fruity acidic component. À part the tasty beef on Polandta with a truly chubby sauce Albuféra. Very good the idea of giving a goose sleeper disc over the tasty meat, which slowly melts and gives additional filling. Great craftsmanship, great taste – classic from the finest. Pigeon from Alsace Fried breast with black roots and tonka bean glace Ragoût from the sworn rag with polenta and blackcurrants In the “Bareiss” everything was always a little bit bigger than elsewhere. This may have to do with the local competition, where two top hotels with two top restaurants contest the pole position. Over the years and decades we stayed in both houses and always felt that there had to be something more and more in the “Bareiss” of everything. A larger selection of bread, a larger patisserie caravan and, of course, also a much larger selection of cheeses. If something has been picked up elsewhere at this point, the guest at the “Bareiss” will continue to offer a cheese offering that could even make some specialist business jealous. (And probably with at least one Bremer GG colleagues should ensure damp dreams... From over 50 perfectly mature varieties you can choose here. If there is a lab bread per table, quite à la mode, a lush selection is now offered. With a kind of belly store, the service power comes to the table and offers several types of bread. There are grapes anyway, various Chutneys and Senf as well. I'm staying faithful and despising all this. Good cheese doesn't need anything like that for me. Cheese carts The Pâtisserie is headed by Stefan Leitner and also here the classic line will not leave. The village of Zartbitterschokolade and Mousse on a Sablé is easier than expected. Separately there is an ananaseis on air chocolate and pineapple ragout. This is craftsmanship perfect, delicious and serves the need for traditional sweets without contemporary vegetables or herbal creations. Delicious chocolates Törtchen with pineapple, Sablé and Jivara Chantilly air chocolate and pineapple That there is no Pré Dessert has its good reason. Because it is not done with dessert. Of course there is a nice selection of Petits Fours. I didn't notice the details. That's why only the impressions here. Petits Fours But the end is not yet reached. Because now the car comes with chocolates, cakes, cakes and other sweets. And so that no one has to stand hungry or subsugared from the table, a box with various chocolates is also spread before the guest. As I said, there was always something more in the “Bareiss”. Confiserie Wagen Pralinenwahl That we still don't get up badly from the table has almost surprised us a little bit. Claus Peter Lumpp manages to give his dishes a certain ease despite lush and concentrated sauces. And dishes like the Carabinero and the Wolfsbarsch are just too modern. Thus the kitchen shows that although it still offers traditionalists what they expect in this house, it also understands to go with time. No one's up here anyway. The magnificent cheese car and the don't want to end up on confectionery are already taking care of this. The service under Maître Thomas Brandt is also well served on the narrow ridge between formality and relaxed relaxation. Everything here has style, but leaves enough space also for the one or other anecdote and the smalltalk with the guest. I would particularly like to highlight Teoman Mezda, who is doing an excellent job as a sommelier. Of course, he can draw from the full and has available in his extensive compendium everything that has rank, name and corresponding price. But overall, the wine map is well-calculated and offers many options in the double-digit area. The fact that there are also several half bottles in the offer also allows the design of the individual wine journey. Mezda is helpful here with expertise, but without any improvement. And that, with several options, it recommends the most favorable wine, because it suits the food and the preferences described above, it additionally distinguishes it. The wines As much as we look for and experience all kinds of kitchen styles on all our journeys, whether regional, modern or avant-garde – it must always be the great opera. And where, if not here in the “Bareiss”, can you experience it in the very best form? Report and all pictures as always on my blog:[here link]

We haven't been to Baiersbronn for a long time. Actually, it should have been a three-star summit, but the tragic news at the beginning of the year about the fire in the main house of the “Traube Tonbach” and the loss of the “Schwarzwaldstube” has unfortunately decimated our planning. Let's ask the house, which is twice hit with the closure in the Corona crisis, which is currently prescribed, that it can start again with full steam. And then we will pick up our reservations as soon as possible. The more we look forward to our food in the “Bareiss”, a house that always promises great class and classical music. The guest room offers all the opulence that is expected in this charming hotel. A monumental floral design as a eye-catcher, comfortable upholstered furniture and the finest table culture – there is nothing here and so we remember it. Interior In the “Bareiss” constancy is an essential feature. Claus Peter Lumpp has been in the house since 1992, Thomas Brandt as Maître celebrates 25 years of belonging this year. Teoman Mezda as Sommelier only took over the post of Jürgen Fendt in 2017, which was also 18 years in “Bareiss” at that time, but I have little doubt that Mezda, too, could stay long. In any case, everything here has great sovereignty and a serenity that gives the guest the soothing feeling of being in good hands. Claus Peter Lumpp is known for its à la carte dishes, which usually outline a theme in several variations. In addition, there is a large tasting menu in 7 courses (245€, a menu in 5 courses (198€, a vegetarian menu in 7 courses (198€ and a lunch menu in 3 courses (125€). While we devote ourselves to studying the extensive and also fairly calculated wine map, the first classic comes to the table, the famous Apéro Étagère with lovingly and detailed works, which make the bank's own taste of its protagonists beautiful. I particularly like the spicy mountain cheese Tartelette and the strong gooseberry Rilette with the gelled pomegranate layer. Apéro floor: Bergkäsetartelette Sushi roll with Shiitake Balik salmon with caviar gooseberry rillatte with pomegranate Traditionally there is also a cold and a warm amuse boule, in our case a variation of cauliflower, coconut and curry as well as in the glass a delicious cousmous salad of coarse grain. The Curry Espuma brings a pointy sharpness to the main plate and already at this first greeting it becomes clear that there is no reluctance here, which we like well. Amuse Bouche: Variation of cauliflower, coconut and Curry Cous Salat Surprises the first amuse with a very modern vegetarian composition, it now becomes noticeably more traditional. Pieces of the halibutt fillet with creamspinate and a lush, great nut butter foam offer a pleasant, juicy dish from the category Soulfood. Amuse Bouche: Filet vom Heilbutt mit Cremespinat und Nussbutterschaum The menu starts with a variation from the gooseberry. This is not surprising now, but in this house one should not expect too great experiments. And, of course, the guests also come with an expectation to experience the usual luxury products in the best possible execution. And that's what this variation offers. Terrines and mousses are marbled with port wine and are of perfectly melting texture. The gold leaf as a decoration is as always superfluous for me, but without question beautiful to look. The small crème brûlée on the side is also well done. À part there is still an ice cream from the gooseberry on gel from caramelized Bratapfel, green apple and almonds for the crunch as well as in the separate peel an apple soda foam, which is too sweet to me, but still provides a fresh counterpart. This is all impeccable craft, as unfortunately it is no longer often to be found. 10, 20 years ago, these Gänseleber variations were still underway. Today there are only a few houses that do not shy away the effort and I am glad they are still there. Because they simply promise great pleasure. Variation of the goose pot liver with green apple and almond apple soda foam goose liver with brat apple gel It follows a particularly fleshy carabinero in a very concentrated, intense crust animal fond and a topinamburfondue. The bone is also found as cream and as chips. This combination works very harmoniously and is more powerful than you might think. The black coblue echoes discreetly, but clearly. That's very good. Gambas Carabinero with Topinamburfondue, black garlic and Crustacéglace Excellent also the excellent wolf bass whose sheds are crispy. The so-called kiln slipper with a swollen field salad and hazelnut cream is very original and could also function as an independent vegetarian gear. Kross fried wolf bass with field salad and caramelized hazelnuts Kalbsfilet, which is perfectly cooked, but still only plays the side role, because truffles, silky, truffled potato mousseline, swollen calf tail and truffles form an unbeatable killer combi, which clearly leaves the stronger impression here. Renews a court to dip. Truffled potato mousseline with milk calf fillet and black truffle from the Périgord At the same high level the main course also moves, the pigeon from the Alsace, which is served on two plates. The chest wonderfully tenderly cooked on crispy-coated black root with an elegant tonka bean jus and Cassis as a fruity acidic component. À part the tasty beef on Polandta with a truly chubby sauce Albuféra. Very good the idea of giving a goose sleeper disc over the tasty meat, which slowly melts and gives additional filling. Great craftsmanship, great taste – classic from the finest. Pigeon from Alsace Fried breast with black roots and tonka bean glace Ragoût from the sworn rag with polenta and blackcurrants In the “Bareiss” everything was always a little bit bigger than elsewhere. This may have to do with the local competition, where two top hotels with two top restaurants contest the pole position. Over the years and decades we stayed in both houses and always felt that there had to be something more and more in the “Bareiss” of everything. A larger selection of bread, a larger patisserie caravan and, of course, also a much larger selection of cheeses. If something has been picked up elsewhere at this point, the guest at the “Bareiss” will continue to offer a cheese offering that could even make some specialist business jealous. (And probably with at least one Bremer GG colleagues should ensure damp dreams... From over 50 perfectly mature varieties you can choose here. If there is a lab bread per table, quite à la mode, a lush selection is now offered. With a kind of belly store, the service power comes to the table and offers several types of bread. There are grapes anyway, various Chutneys and Senf as well. I'm staying faithful and despising all this. Good cheese doesn't need anything like that for me. Cheese carts The Pâtisserie is headed by Stefan Leitner and also here the classic line will not leave. The village of Zartbitterschokolade and Mousse on a Sablé is easier than expected. Separately there is an ananaseis on air chocolate and pineapple ragout. This is craftsmanship perfect, delicious and serves the need for traditional sweets without contemporary vegetables or herbal creations. Delicious chocolates Törtchen with pineapple, Sablé and Jivara Chantilly air chocolate and pineapple That there is no Pré Dessert has its good reason. Because it is not done with dessert. Of course there is a nice selection of Petits Fours. I didn't notice the details. That's why only the impressions here. Petits Fours But the end is not yet reached. Because now the car comes with chocolates, cakes, cakes and other sweets. And so that no one has to stand hungry or subsugared from the table, a box with various chocolates is also spread before the guest. As I said, there was always something more in the “Bareiss”. Confiserie Wagen Pralinenwahl That we still don't get up badly from the table has almost surprised us a little bit. Claus Peter Lumpp manages to give his dishes a certain ease despite lush and concentrated sauces. And dishes like the Carabinero and the Wolfsbarsch are just too modern. Thus the kitchen shows that although it still offers traditionalists what they expect in this house, it also understands to go with time. No one's up here anyway. The magnificent cheese car and the don't want to end up on confectionery are already taking care of this. The service under Maître Thomas Brandt is also well served on the narrow ridge between formality and relaxed relaxation. Everything here has style, but leaves enough space also for the one or other anecdote and the smalltalk with the guest. I would particularly like to highlight Teoman Mezda, who is doing an excellent job as a sommelier. Of course, he can draw from the full and has available in his extensive compendium everything that has rank, name and corresponding price. But overall, the wine map is well-calculated and offers many options in the double-digit area. The fact that there are also several half bottles in the offer also allows the design of the individual wine journey. Mezda is helpful here with expertise, but without any improvement. And that, with several options, it recommends the most favorable wine, because it suits the food and the preferences described above, it additionally distinguishes it. The wines As much as we look for and experience all kinds of kitchen styles on all our journeys, whether regional, modern or avant-garde – it must always be the great opera. And where, if not here in the “Bareiss”, can you experience it in the very best form? Report and all pictures as always on my blog:[here link]

We haven't been to Baiersbronn for a long time. Actually, it should have been a three-star summit, but the tragic news at the beginning of the year about the fire in the main house of the “Traube Tonbach” and the loss of the “Schwarzwaldstube” has unfortunately decimated our planning. Let's ask the house, which is twice hit with the closure in the Corona crisis, which is currently prescribed, that it can start again with full steam. And then we will pick up our reservations as soon as possible. The more we look forward to our food in the “Bareiss”, a house that always promises great class and classical music. The guest room offers all the opulence that is expected in this charming hotel. A monumental floral design as a eye-catcher, comfortable upholstered furniture and the finest table culture – there is nothing here and so we remember it. Interior In the “Bareiss” constancy is an essential feature. Claus Peter Lumpp has been in the house since 1992, Thomas Brandt as Maître celebrates 25 years of belonging this year. Teoman Mezda as Sommelier only took over the post of Jürgen Fendt in 2017, which was also 18 years in “Bareiss” at that time, but I have little doubt that Mezda, too, could stay long. In any case, everything here has great sovereignty and a serenity that gives the guest the soothing feeling of being in good hands. Claus Peter Lumpp is known for its à la carte dishes, which usually outline a theme in several variations. In addition, there is a large tasting menu in 7 courses (245€, a menu in 5 courses (198€, a vegetarian menu in 7 courses (198€ and a lunch menu in 3 courses (125€). While we devote ourselves to studying the extensive and also fairly calculated wine map, the first classic comes to the table, the famous Apéro Étagère with lovingly and detailed works, which make the bank's own taste of its protagonists beautiful. I particularly like the spicy mountain cheese Tartelette and the strong gooseberry Rilette with the gelled pomegranate layer. Apéro floor: Bergkäsetartelette Sushi roll with Shiitake Balik salmon with caviar gooseberry rillatte with pomegranate Traditionally there is also a cold and a warm amuse boule, in our case a variation of cauliflower, coconut and curry as well as in the glass a delicious cousmous salad of coarse grain. The Curry Espuma brings a pointy sharpness to the main plate and already at this first greeting it becomes clear that there is no reluctance here, which we like well. Amuse Bouche: Variation of cauliflower, coconut and Curry Cous Salat Surprises the first amuse with a very modern vegetarian composition, it now becomes noticeably more traditional. Pieces of the halibutt fillet with creamspinate and a lush, great nut butter foam offer a pleasant, juicy dish from the category Soulfood. Amuse Bouche: Filet vom Heilbutt mit Cremespinat und Nussbutterschaum The menu starts with a variation from the gooseberry. This is not surprising now, but in this house one should not expect too great experiments. And, of course, the guests also come with an expectation to experience the usual luxury products in the best possible execution. And that's what this variation offers. Terrines and mousses are marbled with port wine and are of perfectly melting texture. The gold leaf as a decoration is as always superfluous for me, but without question beautiful to look. The small crème brûlée on the side is also well done. À part there is still an ice cream from the gooseberry on gel from caramelized Bratapfel, green apple and almonds for the crunch as well as in the separate peel an apple soda foam, which is too sweet to me, but still provides a fresh counterpart. This is all impeccable craft, as unfortunately it is no longer often to be found. 10, 20 years ago, these Gänseleber variations were still underway. Today there are only a few houses that do not shy away the effort and I am glad they are still there. Because they simply promise great pleasure. Variation of the goose pot liver with green apple and almond apple soda foam goose liver with brat apple gel It follows a particularly fleshy carabinero in a very concentrated, intense crust animal fond and a topinamburfondue. The bone is also found as cream and as chips. This combination works very harmoniously and is more powerful than you might think. The black coblue echoes discreetly, but clearly. That's very good. Gambas Carabinero with Topinamburfondue, black garlic and Crustacéglace Excellent also the excellent wolf bass whose sheds are crispy. The so-called kiln slipper with a swollen field salad and hazelnut cream is very original and could also function as an independent vegetarian gear. Kross fried wolf bass with field salad and caramelized hazelnuts Kalbsfilet, which is perfectly cooked, but still only plays the side role, because truffles, silky, truffled potato mousseline, swollen calf tail and truffles form an unbeatable killer combi, which clearly leaves the stronger impression here. Renews a court to dip. Truffled potato mousseline with milk calf fillet and black truffle from the Périgord At the same high level the main course also moves, the pigeon from the Alsace, which is served on two plates. The chest wonderfully tenderly cooked on crispy-coated black root with an elegant tonka bean jus and Cassis as a fruity acidic component. À part the tasty beef on Polandta with a truly chubby sauce Albuféra. Very good the idea of giving a goose sleeper disc over the tasty meat, which slowly melts and gives additional filling. Great craftsmanship, great taste – classic from the finest. Pigeon from Alsace Fried breast with black roots and tonka bean glace Ragoût from the sworn rag with polenta and blackcurrants In the “Bareiss” everything was always a little bit bigger than elsewhere. This may have to do with the local competition, where two top hotels with two top restaurants contest the pole position. Over the years and decades we stayed in both houses and always felt that there had to be something more and more in the “Bareiss” of everything. A larger selection of bread, a larger patisserie caravan and, of course, also a much larger selection of cheeses. If something has been picked up elsewhere at this point, the guest at the “Bareiss” will continue to offer a cheese offering that could even make some specialist business jealous. (And probably with at least one Bremer GG colleagues should ensure damp dreams... From over 50 perfectly mature varieties you can choose here. If there is a lab bread per table, quite à la mode, a lush selection is now offered. With a kind of belly store, the service power comes to the table and offers several types of bread. There are grapes anyway, various Chutneys and Senf as well. I'm staying faithful and despising all this. Good cheese doesn't need anything like that for me. Cheese carts The Pâtisserie is headed by Stefan Leitner and also here the classic line will not leave. The village of Zartbitterschokolade and Mousse on a Sablé is easier than expected. Separately there is an ananaseis on air chocolate and pineapple ragout. This is craftsmanship perfect, delicious and serves the need for traditional sweets without contemporary vegetables or herbal creations. Delicious chocolates Törtchen with pineapple, Sablé and Jivara Chantilly air chocolate and pineapple That there is no Pré Dessert has its good reason. Because it is not done with dessert. Of course there is a nice selection of Petits Fours. I didn't notice the details. That's why only the impressions here. Petits Fours But the end is not yet reached. Because now the car comes with chocolates, cakes, cakes and other sweets. And so that no one has to stand hungry or subsugared from the table, a box with various chocolates is also spread before the guest. As I said, there was always something more in the “Bareiss”. Confiserie Wagen Pralinenwahl That we still don't get up badly from the table has almost surprised us a little bit. Claus Peter Lumpp manages to give his dishes a certain ease despite lush and concentrated sauces. And dishes like the Carabinero and the Wolfsbarsch are just too modern. Thus the kitchen shows that although it still offers traditionalists what they expect in this house, it also understands to go with time. No one's up here anyway. The magnificent cheese car and the don't want to end up on confectionery are already taking care of this. The service under Maître Thomas Brandt is also well served on the narrow ridge between formality and relaxed relaxation. Everything here has style, but leaves enough space also for the one or other anecdote and the smalltalk with the guest. I would particularly like to highlight Teoman Mezda, who is doing an excellent job as a sommelier. Of course, he can draw from the full and has available in his extensive compendium everything that has rank, name and corresponding price. But overall, the wine map is well-calculated and offers many options in the double-digit area. The fact that there are also several half bottles in the offer also allows the design of the individual wine journey. Mezda is helpful here with expertise, but without any improvement. And that, with several options, it recommends the most favorable wine, because it suits the food and the preferences described above, it additionally distinguishes it. The wines As much as we look for and experience all kinds of kitchen styles on all our journeys, whether regional, modern or avant-garde – it must always be the great opera. And where, if not here in the “Bareiss”, can you experience it in the very best form? Report and all pictures as always on my blog:[here link]

Today we celebrated the 25th birthday of our sohne in resaturant bareiss. the degustationsmenue developed into a multi-hour zelebration of a sensual attainable pleasure with attentive, but not intrusive service.