We first ate at Restaurant Bareiss in 2018 (click to see that here).  It is the 3-Michelin star restauant under Chef Claus-Peter Lumpp.  He has been here since March of 1992 and it was awarded the third star in 2007 up from the 2 it had held since 1985.  It’s in the Hotel Bareiss which is a massive complex of buildings.  They are closed Mon-Wed but offer lunch as well as dinner Thurs – Sun, which makes reservations for one of the 8 tables a bit easier.  We did the tasting menu at lunch this visit and stayed at their hotel, rather than using the complimentary transportation between it and the other 3 star in the Black Forest.  The dining room had been updated with a new ceiling fixture but there was still a fabulous flower arrangement in the center of the room.  One advantage of lunch is being able to see out the windows that circle the room, into the outside gardens.  The girls working in the room have an updated version of traditional dress while the men wear formal attire.  No music was in the room that held large well spaced double-clothed tables.  Service was as outstanding as the food.  At lunch they offer a shorter lunch menu, the dinner tasting menu(which we got) and a la carte options.  It’s a long meal but well worth the effort of getting there to enjoy it.

Set-up

Food

The champagne selection comes around first and we enjoyed a glass with the first snacks.   Apéro etagére were snacks that came out on a tiered holder.  On the top was lobster quiche, mushroom tart with pickled onion, bread filled with tartare, and sesame and ginger ball.  All were good with the lobster quiche rating an excellent.

 

Bread was a sourdough round loaf that was served already cut with salted and unsalted butters. It was dense and crusty.

 

Amuse bouche were both cold and warm.  Cold was herbs with ricotta flan on a lime and yuzu vinaigrette. A bread stick was in another bowl with a yuzu sauce.   It was okay with tart flavors and creamy textures.

 

The warm one was a mustard sauce with halibut and radish.  Mustard seed further seasoned this excellent fish with a lovely spicy mustard sauce.

 

Variations of goose foie gras with apple and almond included a variety of presentations.  A goose liver terrine was layered with port wine alongside a Granny Smith apple selection of condiments.  In the cup was an almond cake with apple and topped with foie gras espuma.  In a separate spoon was a ravioli filled with foie gras.  It was tender and delicious.  A brioche bread accompanied the course to combine with the various elements.  All were rich and well flavored.

 

Breton lobster was plated with asparagus, tarragon and a crustacean hollandaise sauce.  it was a thing of beauty.  The small tips of the white asparagus were carefully placed and a tiny bean was crystalized.  Lobster tartare was in the thin wrapper roll and the perfectly cooked pieces were mixed with the sauces and vegetables.  Yum.

 

Sole baked in croutons was plated with broad beans (fava), sorrel and snow pea pod shreds.  The perfect fish was wonderful in the very crispy coating.  The vegetables were tasty and so carefully placed.

 

Glazed morels with celeriac, sherry, carrots and radishes were on a pickled celeriac base topped with crumbs, more vegetables and morels.   The lovely fresh vegetables were in a rich sauce and the dish yielded lots of texture to go with the various tastes.  Good.

 

Lamb from Älbler Wacholderheide was presented 2 ways.  Fried saddle of lamb with artichokes, young garlic and thyme glaze.  The lovely rare lamb had good flavor.   The second part was Lamb ragout with chickpeas and parsley foam.  This was the well-done lamb with a falafel patty.  Both lambs were tender with good flavor but I liked the rare meat better.

 

Assorted cheese from the trolley was an amazing choice of cheese.  They will help you pick and with it I got some quince pepper jam, mustard and horseradish and a few hazelnuts.  I turned down additional bread.

 

Praline was combined with lime, Tahiti vanilla, yuzu and nougat ice cream in 2 presentations.  Praline cream was with lime cream and yuzu in dark chocolate on a cake with Chantilly cream.  Vanilla cream with lime and honey nougat ice cream seemed better  as the lime blended in better.  Both had very tasty little meringue balls that I really liked.

 

Friandises included meringue with lemon and passion fruit which was tart and crisp and chocolate and apricot, where the chocolate dominated.  A profiterole with vanilla was crisp on the outside and filled with delicious vanilla custard.  A cake with casis and lime was very tart and a poppy seed cake was topped with gel and chocolate.

 

Confiserie and chocolate candies from the trolley had lots of options and then the box of candy came out.  A dazzling array for the finish.