Restaurant Bareiss

Claus-Peter Lumpp is truly a master of his craft. Since March 1992, the native Swabian has been head chef at Bareiss fine dining restaurant and is, so to speak, part of the furniture. He sticks to what he does best, namely cooking up classic French-based cuisine from the best ingredients. His dishes achieve a depth of flavour that is second to none. The wonderful cheese trolley deserves a mention, and the trolley of sweets and chocolates is equally enticing. Then there is the stylish interior and excellent service 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!