Restaurant Bareiss

Claus-Peter Lumpp is truly a master of his trade! Since March 1992, the native Swabian has been head chef at the Bareiss fine dining restaurant and is, so to speak, part of the furniture. His cuisine is still classically French in style, but he also incorporates modern elements. He combines, for example, top fresh and tender roasted langostino with pumpkin in the form of jelly, fine slices and puree as well as a crustacean sauce with tremendous strength and flavour expression, refined with a bit of ginger. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the refined atmosphere, which is in no small part down to the excellent service provided under the tutelage of Thomas Brandt, a maître d' of the old school. Sommelier Teoman Mezda provides excellent wine recommendations. It's a bonus that you can also enjoy this at lunchtime!