Claus-Peter Lumpp has been head chef at Bareiss fine dining restaurant since March 1992, and his cooking is renowned far beyond the confines of the Black Forest. His style is rooted in classic French culinary tradition but also incorporates international influences, as seen in his lobster with green asparagus, watermelon and lobster dumplings with a watermelon broth. And let's not forget the extensive selection of elaborate desserts created by pastry chef Stefan Leitner – leave some room for a treat from the trolley of chocolates, too! The decor is upscale – the restaurant has been given a modern makeover, incorporating elegant details such as hand-cut alabaster designer lamps, chic upholstered chairs and a palette of warm tones. However, the original character of the building has been retained. And then there is the highly professional service team led by maître d' Thomas Brandt, along with excellent wine recommendations courtesy of sommelier Teoman Mezda. It's a bonus that you also have the option of partaking in this culinary experience at lunchtime.