The story
Restaurant Bareiss sits within a family-run, five-star superior hotel in the quiet Mitteltal valley of the Black Forest. What began with Hermine Bareiss and the Gasthaus Kranz has grown into a destination where hospitality is personal and the kitchen holds three Michelin stars.
The restaurant’s cuisine is rooted in Classic French tradition, shaped by the seasons and the surrounding landscape. Chef Claus-Peter Lumpp, who has led the kitchen for years, was awarded three Michelin stars again in 2024 and continues to hold that highest distinction into 2026. The cooking is precise, ingredient-driven, and served in an atmosphere that feels both luxurious and genuinely warm – a reflection of the Bareiss family’s credo: “Gastfreundschaft, die von Herzen kommt.”
Guests dine in a setting that balances elegance with understated comfort. The restaurant’s wine list is carefully curated, and the service is attentive without formality. Seasonal produce, often sourced from the hotel’s own herb garden and local suppliers, defines menus that change throughout the year. While the kitchen does not chase trends, its seasonal Classic French style is executed with the depth and consistency that Michelin inspectors recognise as exceptional.
Bareiss has long been a fixture in Germany’s fine-dining landscape. Beyond the stars, the house has been named “Gourmethotel” of the year and its sommelier Teoman Mezda was Sommelier of the Year in 2022. But the restaurant itself remains the heart of the experience – a place where the Black Forest’s natural calm meets cooking of international stature.
Recognition
Ambience
Details
History
Exceptional cuisine
The gourmet restaurant with its top-tier cuisine under the leadership of Claus-Peter Lumpp has stood at the very top of Germany's finest and beyond for decades. Pure pampering ambiance!
Concept Cosmopolitan top-class gourmet cuisine delivered by a confident, perfectly synchronized team. Guests are presented with an opulent selection: a lunch menu, three dinner menus (one vegetarian), à la carte, complemented by a dessert and a caviar menu. Culinary Style Even after 34 years at the helm, Claus-Peter Lumpp crafts dishes rich in aromatic depth, precision, and refined taste. This French-rooted, subtly confident culinary journey starts with foie gras paired with roasted corn and corn mousse, alongside multiple cassis interpretations (including a marshmallow variation), flows into exquisite langoustine with sweet chili and orange vinaigrette, and concludes with the signature venison from the Bareiss estate hunt, served with a pepper reduction, ginger foam, and pear chutney. Pastry chef Stefan Leitner, one of the country’s leading patissiers for 25 years, crowns the meal with a composition of blackberry, dark chocolate, and wood sorrel sorbet. It is a welcome sight that the tradition of the grand praline and cheese carts (Tölzer Kasladen) remains cherished here. Wine True to the establishment’s haute cuisine ethos, sommelier Teoman Mezda curates a cellar of over 1,000 labels, highlighted by an exceptional champagne selection. Atmosphere Since the renovation, the space radiates modern-classic elegance, adorned with alabaster lamps, velvet seating, and warm color palettes. Flawless service. Verdict Refined hospitality that masterfully marries extensive expertise with contemporary flair. A true classic on Europe’s gourmet landscape.
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