This place was highly delicious!…read more It's a short walk from the town square, and if the weather is pleasant I'd recommend sitting outside. For my entree I ordered the venison and spaetzle. It was the best dish on the table! Ultra flavorful and perfect on top of the noodles. Also, the fries were perfect dipped in the meat's gravy. Service is slower for American standards, but that's nothing new for the more relaxed European vibe.

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.

I was fortunate to find this restaurant as my last German meal on a recent trip. Thomas Peter the…read morechef, brought out the meal himself. I chose the filet with spaetzle. First of all, the meat was perfectly cooked, the gravy complementary to the meal as a whole. The plate contained a small bit of greens, mushroom and other bits. The flavor was fantastic and throughly enjoyed. My mother used to make spaetzle and his were every bit the part. I almost forgot they started with a nice salad, some of which I would not normally eat but the dressing was very good. I actually walked into the kitchen to thank him for such a great closing meal! I finished with an apple Strudel with vanilla ice cream, that came with strawberries and a strawberry creme sauce. Highly, highly recommended place to eat!

Enjoyed our family dinner at this lovely place. We came in and was greeted warmly. Good thing the…read morerestaurant wasn't that busy. This restaurant serves Modern German. You won't find your typical schintzel or sausage. Their menu changes everyday and uses fresh ingredients. Lovey and mom ordered the dinner menu which includes mushroom soup, salad with German potato salad, carrots , beets and then the main entree is pork wrapped in bacon placed in a skewer. This was followed by a big dessert with housemate gingerbread ice cream, with pineapple sorbet and cookie wafers with freshly made whip cream. I ordered roasted elk with potato croquettes served with walnut ice cream. My sister in law ordered trout and my brother in law ordered 3 pieces of meat, chicken, steak and pork on top of handmade spatzel. Everything was delicious as we all tried each other's dish. My nephew's chicken nuggets were made from scratch and not frozen that it tasted like schnitzel. I highly recommend this place. The owner/chef came out and thanked us for joining him for dinner. The place is small but elegant so make reservations. I will definitely be back! Trust!!!!