Menu to Taste

Restaurant Bareiss

French, Fine Dining · Baiersbronn · Michelin Three Stars · Chef Claus-Peter Lumpp

Restaurant Bareiss in Baiersbronn holds three Michelin stars for chef Claus-Peter Lumpp's French fine dining. The kitchen runs a family of menus — a tasting menu, a lunch menu, a vegetarian menu and a seasonal summer menu — alongside indulgences such as Imperial Osietra Supérieur and Kaluga Réserve caviar. Set in the Black Forest village of Baiersbronn, the restaurant pairs classical French technique with the discipline expected at the three-star level, making it one of Germany's defining fine-dining destinations.

72270 Baiersbronn-Mitteltal, Baiersbronn

  • 3 Michelin Stars

Menu

Set Menu

  • The tasting menu (335) — Apéro etagère; Cold & warm amuse-bouche; Variation of goose foie gras; King crab; Breton monkfish; Zucchini blossom; Roasted Saddle of venison; Red wine-poached venison medallions; Assorted cheese; White chocolate; Friandises; Confiserie & chocolate candies
  • The lunch menu (178) — Apéro Etagère; Cold & warm amuse-bouche; Marinated kingfish; Aberdeen Entrecôte; Braised Wagyu beef brisket; Apricot yogurt cream; Friandises; Confiserie & chocolate candies
  • The vegetarian menu (285) — Apéro etagère; Cold & hot amuse-bouche; Sour cream tartlets; Marinated silken tofu; Warm goat's cream cheese; Zucchini blossom; Fried cauliflower; Chanterelle risotto; Assorted cheese; White chocolate; Friandises; Confiserie & chocolate candies
  • The summer menu (285) — Apéro etagère; Cold & warm amuse-bouche; Marinated kingfish; Breton red mullet; Aberdeen Entrecôte; Braised Wagyu beef brisket; Assorted cheese; Apricot yogurt cream; Friandises; Confiserie & chocolate candies

Dishes

  • Imperial Osietra Superieur caviar 30g (185) — of Imperial caviar Berlin, light brown, grey grains of gueldenstaedti sturgeon with creamy texture and unique aromatic character
  • Kaluga Réserve caviar 30g (225) — of N25 caviar, Kaluga sturgeon is one of the rarest sturgeon species Huso Dauricus large pearly buttery, with finesse and elegance in taste
  • Beluga caviar 30g Selection (240) — of Altona Kaviar Haus, original Beluga from Huso Huso sturgeon, steel-gray, large grain mild, creamy with an unique characteristic taste
  • Fillet of charr (125) — slow-cooked in lemon oil with cucumber, jalapeño and lettuce
  • Lightly smoked fillet of char — “Bareiss Style” sour cream and Imperial caviar
  • Ceviche of charr — with Gazpacho ice cream
  • Terrine of marbled goose liver (158) — with salted caramel and port wine
  • Goose liver cream tartlet — with hazelnut and port wine
  • Goose liver praline — with almond
  • Glazed goose liver ravioli

The Experience

Set in the countryside. The meal is structured around classic service, a tasting menu and à la carte dining.

  • Format: Classic, Tasting menu, À la carte
  • Setting: Countryside / estate

Phone: +49 7442 47-0

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