We came to Waldknechtshof with a large group of folks from the states that are here visiting a…read moremachine supplier. The first thing to note about this place is that there is a parking area below the restaurant that large vehicles and busses must stop at. To reach the top, it is possible for cars to traverse, or you can walk up to the top. The road is single lane only with several switchbacks , so be careful of vehicles coming the opposite way. Once at the top, you are greeted with a beautiful building. Once inside, it is cozy, and has a quaint cabin feel to it. The dining area is clean and spotless. We started with beer and wine. All of the selections were excellent. For dinner, since we were a large group, everything was served buffet style. It started with salad selections (field greens, veggies, pasta, and potato). There was a nice grain bread, grilled cheese (not the kind you think of in the states, it was a round, thick slice of white cheese, which was grilled), and a variety of meats. There were turkey medallions, pork medallions, beef medallions (perfectly seasoned and cooked), and my favorites of the night, the sausages and pulled pork. The sausage was smaller and more dense than other sausages we have tried on this trip. There were pieces of what seemed to be walnuts in it, and it was quite excellent. But the pulled pork, OMG. Juicy, we'll seasoned, and really outstanding. I had to go back for seconds on both of these. After dinner, we were treated with a dual accordion show. They started with some traditional tunes, but then started taking requests. At one point one of the guys switched to guitar to mix it up a little. They were interactive with the group, and even let a couple people try to play. Really well done. This experience at Waldknechtshof will be one that I will think of for a long time to come.

Delicious pizza and salad. Freshest ingredients. We watched the chefs wash and cut up the lettuce…read moreand onions and other vegetables as we arrived. Very authentic Italian food. We enjoyed the mixed green salad. Dressing was perfect, not too heavy. One of the best pizzas I have ever eaten. I had the #18 salami, peppers, cheese, tomato sauce (homemade). I asked to add onions. This pizza was spicy, perfectly so. Visiting from the US, one of the best meals we ate during a 3 week trip through Germany and Switzerland, which says a lot, because we are several good meals. The building looks a bit old from the street, but don't be deterred. Outside dining on the terrace was very nice. Inside dining room looked very nice. Bathrooms were very clean. Great experience all around.

Although most will know of Hotel Bareiss thanks to its Michelin 3* Gourmet Room, the well-appointed…read moreresort also offers classic Black Forest recipes from Chef Claus-Peter Lumpp at Dorfstuben, and on Wednesday afternoon the wood-paneled Restaurant staffed by two young woman in traditional dress served a hearty lunch of quality Ingredients at a price far lower than one might expect. Still family owned in the town of Baiersbronn, an area many rightfully consider the epicenter of German fine dining thanks to Schwarzwaldstube as well as Bareiss, it is from on-site parking that guests will find the resort spread across several acres, the Restaurants inside a large lodge and Dorfstuben immediately right from the main entrance. Intended to be casual, most diners guests of the resort and all fluent in German, it was after procuring English menus including a daily prix-fixe that decisions were made, one guest opting for Riesling that costs as much as Mineral Water and a large basket of warm Bread soon arriving along with crisp Radishes, Herb Cream and chunky Pork Spread. Featuring seasonal items as well Dorfstuben Classics and "Regional Specialties," the latter sections comprising the entirety of lunch, it was not long before an Appetizer titled "Dorfstuben Snack" arrived, house-cured Ham outpacing anything called "Black Forest" prior while Blood Sausage, Liverwurst and Head Cheese all battled for top billing with slices of a garlicky Link not far behind. Rejuvinating the palate with housemade Pickles between bites, the Corn and Apple particularly memorable, it was with plates clear and service ware reset that Mains were presented, the sweet and sour Tripe perfectly cleaned and cooked to contrast crispy Potatoes while an entirely different style of Schnitzel saw Veal pan-seared in Cream Sauce with rich Egg Noodles and sautéed Mushrooms helping to rein in the saltiness. Remaining rustic for Dessert, three-bite Doughnuts with Apples suspended in what eats like tempura-Brioche remarkably light and entirely oilless, there was simply no denying Rhubarb Strudel its place on the table and with sharp acidity finding balance in Butter, Sugar and Yogurt Ice Cream the plate as a whole ranks amongst the best dishes tasted during eight days in Germany.

As it is our first time in this area we had no idea what to expect. Baiersbronn is a small town…read morewith a small shopping area and, we had hoped that there would be a few restaurants and cafes around. As it turns out, most of the restaurants are in hotels in and around the area, not necessarily in town. As we were walking around town looking for a place, a waitress at a hotel bar suggested we come here and, so we did. It is located directly opposite the train station and in the back so, very easy to miss it. It's a charming place with an old style tiled fireplace in the middle and a number of tables around the restaurant. They have an outdoor area for warmer months. The menu here is typical Schwabisch and had a number of dishes native to this area. As it was Good Friday, they also had a fish menu. The ladies in here were super friendly and helpful. The menu is only in German and, almost no other language is spoken here. We could see a couple of tourists struggling a bit. I went for the fish menu and, it was a great decision. The salad with prawns was very tasty and simple. The Seelachsforelle was cooked to perfection and the burnt butter, was all it needed. I absolutely loved the fish here. It was moist and fell apart nicely with a fork. The desert of Strawberry Tiramisu was also nice, but, nothing special. I tasted the local ravioli (maultaschen) and it was also simple but tasty. The food here I had, was worth 4.5 stars. I would happily come here again. It's good honest food that tastes great. Some choices for vegetarians and plenty of drink choices. The prices are also good and all in all a lovely evening.

Very nice menu creations, delicious main courses and great dessert! I loved the Salbei-Ravioli and…read morethe deer we had as main course and the my favorite dessert was Oma's (...) with apple and vanilla sauce.

Finally earning a third Michelin Star in 2007, some fifteen years after Chef Claus-Peter Lumpp took…read moreover 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…read moreharder-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.