BareissJournal - Hotel Bareiss im Schwarzwald

Bareiss Journal Baiersbronn-Mitteltal, 2011
– The story goes on –
What is the Culinary Day? A replacement
word for half-board? And is
the Culinary Day really just a culinary
day? Or is there more to it?
I’ll try to explain.
First of all, it really is all about
culinary matters. From the pool
breakfast to the midnight snack.
In between there is the sumptuous
breakfast buffet, which the travel
reporter Heinz Horrmann recently
raved about in DIE WELT. Then there
is coffee and cake in the afternoon.
And in the evening the expansive
repertoires of a menu, buffet and
à-la-carte range that would honour
any ‘normal’ restaurant. This goes
way beyond the usual half-board.
The Culinary Day plays in a higher
gastronomic league.
45 cooks cooking
TheChefsdeCuisineWilhelmHimmler
(the ‘Dorfstube’ and ‘Kaminstube’
à-la-carte restaurants) and Oliver
Steffensky (the hotel restaurant) are
responsible for what is served on the
plate at the Bareiss. And Executive
Chef Oliver Ruthardt is always responsible
“when something happens”
– though he is quite prepared to have
a bit of a laugh about himself and his
overall responsibility. These three
manage 45 cooks in the kitchen,
about half of whom are trainees.
From four o’clock in the morning,
when the early shift prepare
the breakfast buffet, until eleven
o’clock at night, when the last of the
preparations for the midnight snack
are over, there is always someone
present to look after the culinary
wellbeing of the guests.
Fresh, healthy products
Culinary wellbeing, however, does
not start with the cooking, but with
the purchasing of the ingredients.
A pool of 60 suppliers, ten of whom
The Culinary Day…
… is not just culinary. It’s the whole Bareiss.
“I will tell you where the nation’s best breakfast is to be found. The hotel belonging to Hermann Bareiss in the Black Forest is my favourite.”
Heinz Horrmann, Falstaff 3/2011
Dining culture is important in all restaurants. Even if you are breakfasting
at the pool. Please take your places.
alone are responsible for the fish,
guarantee a wide selection and firstclass
quality. The Chefs de Cuisine
know (almost) all of them personally
as well as the butchers’, bakers’ and
farmers’ establishments. As far as
possible only locally and regionally
produced food – that also earns this
name – is used. Whereby we don’t
go peddling the term ‘organic’ at the
Bareiss. Because it is second nature
for our cooks to work only with the
freshest and healthiest products. The
guest can taste this, from the breakfast
egg to the ham in the evening
snack.
So much for the day in purely culinary
terms. Is there something ‘more’
behind it? Yes, there really is. Because
what about the definition of
the word ‘day’, during which even
the greatest epicure does not occupy
themselves with eating and drinking
for 24 hours.
You know your Bareiss. You know the
many leisure programmes: excursions,
picnics, hikes, wine tastings,
concerts, readings, and old-timer
drives, the kids being looked after
meanwhile in three dedicated buildings
for children and youths, et cetera,
et cetera. A lot of possibilities that
the hotel offers to make your day
attractive within the entire range
from individual relaxation to entertainment
in company. Without having
to pay any entrance fee. It is all
included in the price if, during reservation,
you book the Culinary Day.
Which indeed offers much than ‘just’
culinary. It’s the whole Bareiss – pure
relaxation.
Served as if by magic, your main course. The magicians are really the
55 staff at your service.

Dear Friends and Guests of the Bareiss,
Dear Readers!
This issue of our traditional Bareiss Journal, which we send
you at the end of every year, is somewhat more imposing this
time. Because there is a lot to report about the many things
that have happened and are still happening here.
Three things are in the limelight: our Pool and Sauna Environment,
the Forest Park and our Children’s Village. We have
reached new heights regarding all three topics, if we can formulate
this so casually:
A considerable expansion of the lounger area, intended to
increase the attractiveness of the Pool and Sauna Environment,
will start in spring 2012. It is a first important step.
Because we have become aware that you want more loungers
and greater comfort in this area. You wish is now to be
fulfilled.
We already started enlarging the Forest Park in autumn 2011.
Right next to the hotel, when completed the Forest Park will
offer a wealth of possibilities for a little activity in the fresh
air and a chance to do something for your health without it
feeling like a great effort. And without having to stray far
from the hotel. We are certain that you will like the Park.
You already know that at the Bareiss we have a heart for
children. So we have never had an ‘alibi’ room that has to
make do as a nursery, so to speak. Instead, the holiday and
leisure time of our small and our young guests – where they
spend their time and what they do – is just as important and
valuable for us as it is in the case of the adults. A real little
kingdom has been created, a Children’s Village with its own
little houses and indoor and outdoor play areas where our
Minis, Maxis and Teenies can spend their entire day to their
heart’s content and under the care of our holiday supervisors.
You will find more about all this in this Journal. Have a good
read.
Best wishes
Bareiss J ournal
&
People at the Bareiss
Kai Schmalzried
Kai Schmalzried is, and is called, Kai
Schmalzried. Not Kai Bareiss. Although
his wavy hair reminds some
guests of the wavy brown hair of
Hermann Bareiss. That must lie in
the family.
The man for all situations
Because, Kai Schmalzried is actually
the nephew of Hermann Bareiss.
How that? The founder of the Kurhotel
Mitteltal, Hermine Bareiss, mother of
Hermann Bareiss and grandmother
of Christan and Hannes Bareiss, is
the great-aunt of Kai Schmalzried,
whose grandfather on his father’s
side was the older brother of
Hermine Bareiss. More questions?
Yes, you have more questions. You
would like to know what the young
man (in his early thirties) does at the
hotel. Well, Kai Schmalzried is the
pleasant and always obliging ‘libero’
at the hotel who welcomes guests
on their arrival and says goodbye
when they drive home again. With
Kai Schmalzried, guests are in the
family’s best hands from start to
finish. And in the days that lie between
arrival and departure the Düsseldorf-born
qualified hotel specialist,
A well-known gastronomic critic
described the jellied meat from
Black Forest free-range cattle as
“perfect”. He “raved” about the
fineness of the cauliflower cream
soup. He found the venison ragout
“ravishing”. And on reading
the menu even had “tears of anticipation
in my eyes”.
It is the menu of the Düsseldorf
“Dorfstube”, the restaurant with
which Christian Bareiss, the oldest
son of Hermann Bareiss, hit the bull’s
eye in the North Rhine - Westphalian
state capital. People beat a path to
its doors when it opened in January
2011. Helmut Gote again: “The furnishing
of this Dorfstube twin, with
its light wood-panelled lounges, very
friendly service in local Black Forest
costumes, and super menu with
traditional Swabian dishes is almost
original Black Forest.”
It all started with a degree ...
Christian Bareiss had the idea of
becoming self-employed with a gastronomic
“Dorfstube” concept during
his course at the Management
Center in Innsbruck. In his thesis
he analysed whether and how such
a concept could be commercially
implemented. And after successful
completion of his MA in summer
2007, he put all his efforts into turning
the idea into reality.
2
He can laugh. He knows how to help Bareiss guests: Kai Schmalzried, the
great-nephew of Hermine Bareiss.
who has worked as a receptionist in
London and Switzerland, is there for
the individual support of the individual
guests. For criticisms, requests
and suggestions. For the organisation
The Düsseldorfer Dorfstube
How it all started
... and was a bull’s eye
This is not the sort of thing that just
falls into one’s lap. Simply finding the
right location took well over a year.
The young Bareiss had very precise
and demanding conceptions regarding
the prerequisites and conditions
that the location would have to meet.
It need hardly be mentioned that only
a first-class location with a corresponding
clientele would be acceptable
for a restaurant linked with the
name Bareiss. Düsseldorf’s Oberkassel
suburb would meet these require-
of individual excursions, walking
tours and events. In a word: as a member
of the family, Kai Schmalzried is
your very personal host.
They can laugh. They are a super family and super businessmen:
Hermann Bareiss with his sons Christian (left) and Hannes
ments perfectly. When the building
had been found (an old patrician
house), and a non-gastronomic architectural
situation had undergone
a gastronomy-oriented conversion,
and the debut team of staff had
been put together, the cookers connected,
the fridges switched on – to
play down the enormous amount of
preparatory work – the starting gun
was finally fired on 10 January 2011.
On the 33rd birthday of Christian
Bareiss. The day of the “Dorfstube”
opening. He could not have given
himself, the Düsseldorf natives, and
his guests a more wonderful present.

Holidaymakers are not couch potatoes.
Not really. But even if holidaymakers
do not want to spend their
holiday in the lounge, that is to say
in their hotel room, their holiday
home is indeed somehow hallowed.
Firstly, because they simply want
beauty and harmony, comfort and
function in their room. And secondly
(quietly mentioned), because they
have paid a certain amount so that
they can have it beautiful and comfortable.
In other words: everything
about the hotel room for the holiday
must be right in every way.
Everything must be perfect
Between 2008 and 2011, within just
three years, the Bareiss has renovated
just over half the rooms, or
redeveloped them from the ground
upwards. These are strong words.
But to newly refurnish 67 rooms and,
where necessary, bring their tech-
A room with a view, a cosy room:
for a sense of wellbeing in your
home-from-home
nology up to the state of the art, is a
considerable financial commitment.
Particularly for a family business in
which one cannot hope to win the lottery
jackpot, nor where sponsors are
prepared to shower the hotel with
money.
Style and taste
But guests at the Bareiss have earned
no less than that their holiday takes
place in a room that is in tip-top condition
and tastefully furnished. So
what has actually been done?
In the 45 rooms that were renovated
in January 2011 the windows have
been brought up to scratch in energy
terms, i.e. regarding heat and sound
insulation. The rollers and awnings
now operate electrically. A ceiling
with LED spotlights ensures beauti-
Bareiss J ournal
A home for the holiday
The room at the Bareiss
ful light, and the new beds guarantee
even better sleeping. The light
controls for the entire room are very
user-friendly, access to the Internet
is uncomplicated via W-LAN or cable,
and the television programme can be
watched on flat screen TVs. Everything
is the way that it should be in
this area.
“The lightness of being”
Now, it should also be the case that
the inhabitant also has a good feeling
in their ‘home for the holiday’ –
which has something to do with the
atmosphere. So: the furnishing is a
friendly light cottage style and radiates
something like what one could
proverbially call “the lightness of
being”. The carpets are in the “Bareiss
design”, familiar from the restaurant.
The decor is still in cream
and warm red tones. With which the
warm wood of the slim and elegantly
constructed tables and comfortably
Ask for a bit of advice when you make your reservation: “your choice is rich and your room’s good looking”
(apologies to the Gershwins).
upholstered armchairs match –
“living room” would be the right word
for this hotel room: you can live here,
one can be here.
What a place to live!
To return to that ‘certain amount’
that the guests pay for a room at the
Bareiss. This certain amount is not
just the payment for the room. There
is also the Culinary Day. There is the
holiday programme. There is the Pool
and Sauna Environment. There is an
awful lot more in the price than, so
to speak, the rent for the room. The
entire Bareiss is included, with all its
possibilities for having a holiday. And
nevertheless being in a home-fromhome.
With a handshake:
Welcome
A hotel is not one’s own home.
And, really, nobody wants to feel
at home in a hotel – home, where
one has to make one’s bed oneself,
and has to cook and clean up afterwards.
When one feels at home
in a hotel one could just as easily
stay at home. This whole discussion
is absurd. But, nevertheless,
there is still something in this talk
about feeling at home in a hotel.
When one returns home to one’s
own four walls and there is nobody
there to welcome one then
one misses a certain something.
And if someone is there and gives
one a peck on the cheek then the
world is in order. Because someone
is pleased to see us. It is very
similar when you come to the Bareiss.
Don’t worry, we won’t fall
all over you and kiss you. But our
attendants, the staff at Reception,
they are the first ones here that
expect you and greet you with a
handshake when you arrive. Because
we have been looking forward
to you. And that is why this
heartfelt welcome is something
like – coming home.
3
The thermal power station
Our tribute to the environment
There’s treasure beneath this lawn – treasure that protects the
environment: the Bareiss thermal power station
Without wanting to be distressing
in this holiday journal, but it was
the case that the first half of the
year taught us what fear is. Keyword:
Fukushima. What happened
there was not the impossible. But
precisely what one could have
known was entirely possible. We
know how the body politic reacted
in Germany.
Without parading it like a flag,
the Bareiss is well aware of its
responsibility for the environment.
And it meets this responsibility
with its own modest means and
possibilities. For years, the hotel
has worked with the grazing community
in the breeding of Hinterwald
cattle, whose methods of
rearing result in a totally natural
and organic rural conservation.
This year, as an expression of this
weighty awareness of responsi-
bility, a thermal power station
that had long been in the planning
stage was finally erected. It
has met with lively interest from
the guests. Building this thermal
power station is a solid consequence
of a responsible treatment
of resources. The thermal power
station at the Bareiss can emit
600 tonnes less CO2 than with
other fuels. That is equivalent to
a capping of carbon dioxide emissions
by 20%. The power station
produces as much heat energy
as would be required to heat 250
family houses each year. And the
kitchen and heating system at the
Bareiss, among others, profit from
the heat recovery system. The
Bareiss thermal power station
won’t change the world. But perhaps
the ordinary run of things
that affect us on-the-spot.

We will be dreaming of the
future, ure, if you like, on this double
page. ge. Because we we have a lot lot to do
andd all of it will take place in our
Pool ol and Sauna Sauna Environment
during ing the next two or three
years. rs. As As this ground plan may
show, w, the Pool and Sauna area area
really lly is something like a small
world rld or environment. Though
this s is no small facility that we we
want nt to expand with several
temptations mptations and attractions by
2013/14. 13/14.
We will make a start on enlarging
the capacity of the lounger area,
among ong other things, in March 2012.
We know that we are somewhat restrictedcted
in this regard and that
there re are not sufficient loungers.
This s has led to our guests introducinga
type of reservation system in
order er to make sure of their lounger,
upon n which a book, bathrobe or
glasses ses signal “this is mine”. Or:
occupied. upied. Or: I was first. Et cetera.
We can see the funny side. But not
everyone ryone can see the funny side.
And we can understand that. This is
whyy we not only request our guests
to act with mutual tolerance
and consideration, but are
also taking matters
into our own hands
– the he hands of the
building ding owner who will
create a wonderful lounger
winter garden for his guests,
adjoining oining the existing lounger area
and offering an undisturbed view of
the outdoors. Without one being
able e to see in from from outside.
The topic of lying also plays an
important role in the sauna area.
Because quiet relaxation in appropriate
surroundings is as much a
part of sauna as sweating is. To this
Bareiss J ournal
From 2012 the Bareiss will have
end, we will also make structural
changes here and create space for a
new lounger room which will be
vlocated where the bowling alley
The new Pool and
Sauna Environment
1 Heated saltwater fun pool with massaging channel
currents, neck jets, massaging whirlpool beds,
water mushroom, floor whirl jets (all year)
2 Saltwater pool with water attractions
3 Children‘s splashing pool
4 Massage whirlpool
5 Winter garden lounger area NEW
6 Freshwater pool with jetstream facility
7 Fitness-Studio
8 Gymnastics Studio
9 Bareiss Spa
10 The Bareiss Hairdresser
11 Bareiss Beauty
12 Cosmetic Boutique and perfumery
currently is. We are also going to
increase the variety of saunas available.
In March 2012 there will be
one large Finnish and one large
4
steam sauna in addition to the
existing two smaller themed saunas.
Moreover, the current small
bio-sauna will be replaced by a
large one. So that there will be, all
in all, five saunas available for
guests. An ice fountain will be built
in the area of the old bio-sauna.

a new Pool and Sauna Environment
This is the prelude to a whole range
of measures, expansions and embellishments
so that the entire pool
and sauna area, when everything is
13 Poolbistro
14 Solarium
15 Small Outdoor Whirlpool
16 Large Outdoor Whirlpool
17 Water-treading
18 Water and Cooling-down therapy
19 Vitalisation shower
20 Finnish Sauna 85 °C
21 Steam room NEW
22 Ice fountain NEW
23 Sanarium NEW
24 Finnish Sauna 95 °C NEW
25 Fireside lounge NEW
26 Ruheraum NEW
27 Open air garden
By the way, you do not need to worry
about being disturbed by building
noise and ructions during your
upcoming stay. We would not put
you through anything like that. The
work that involves a lot of noise,
dust and dirt has been organised
down to the last detail and concentrated
in a period of nineteen days,
from 4 to 22 March 2012. We will
close the hotel during this period.
And if the image of the Phoenix
rising from the ashes is somewhat
skewed and out of place in this
connection, it will nevertheless be
a more beautiful Bareiss that
emerges when the doors reopen for
you on Friday, 23 March. Welcome!
5

It all began in 1994. This was the
year when the Bareiss bought a
gingerbread house that was right
next door to the hotel grounds. It
took one year to convert the gingerbread
house into a villa. And when
it was finished in 1995 there was
a new attraction: the gingerbread
house had become the Children’s
Villa Kunterbunt.
Since then the Villa Kunterbunt has
grown. There is the House of Games.
There is the Lakota Ranch with its
tepee. This year the Villa Sternenstaub
(Stardust) was added. And a
tree house. And a circus wagon. Not
to forget the petting zoo for the rabbits.
The Children’s Vegetable Garden
is also new. And that’s not all – the
Adventure Playground (which has
also been in existence since 1995)
has been completely renovated and
redesigned. The children thus have
a real village to themselves. That’s
definitely worth a look.
A children’s vegetable garden
On entering the Villa Sternenstaub
the kitchen is on the left. This is
where the children’s lunches and
evening meals, prepared by the
cooks in the hotel’s main kitchen,
get their ‘finish’. And the children
themselves, under instruction, can
also cook here. The vegetables, for
example, that they have sown and
harvested in their own children’s
vegetable garden. Depending on the
season, our chefs show the youngest
Bareiss J ournal
of guests how one sows fruit and vegetables.
They show the children how
to harvest them. And also teach them
a bit about preparation of the food. A
playful-earnest treatment of Mother
Nature and her gifts, leading to a
In the best of hands
The professional supervision of our children
Children are not little adults.
But they still want to be taken
seriously. At the Bareiss we take
our young and youngest guests
very seriously. They can have
anything here that does not
impair their holiday and leisure
fun. But we watch over this fun
professionally. In other words:
parents can be sure that their
children are in good hands with
our holiday supervisors. This is
not just about the cheerfulness
and enthusiasm with which our
holiday supervisors, led by
The Children’s Village
The Villa Sternenstaub, the circus wagon, a pirate ship – and much more besides
Our circle of guests is growing:
The „Villa Sternenstaub“
Barbara Ratz, implement the
holiday programme for Minis,
Maxis and Teenies. But because
Barbara Ratz is a qualified nursery
school teacher with a lot of
experience she knows how one
handles the different age groups
and how one deals with situations.
She not only knows this
herself, but she also passes this
knowledge on to those who look
after our young and youngest
guests from morning till evening,
and accompany them throughout
the entire day.
closer relationship to nature than
by simply standing in front of the
vegetable stand at the supermarket.
Learning Mother Nature’s ways
Of course, the Villa Sternenstaub also
has its own spacious dining room.
And if – despite all the books on etiquette
one finds everywhere on how
to handle cutlery properly and how to
6
conduct oneself at the table – something
misses the plate during the pizza
or spaghetti party it is not the end
of the world here. One floor higher
and one reaches the Lego room or
the fairy tale room, where there are
super comfortable four-poster beds
in which one can be read to.
IntheroomsoftherenovatedVillaKinderbunt
and the House of Games there
is painting, handicrafts, modelling,
the ball pool, the cushion mountains,
and lots of space for messing around
without hurting oneself. And for the
somewhat bigger children there is
the Carrera track, an Internet Café,
pool and table tennis. So much for all
the things that one can do indoors.
The most exciting new thing outdoors
is, of course, the adventure and water
playground with its Pirate Ship, locks
and water wheels, driven by the pool
in the Forest Park. We would rather
not reveal all the things that happen
here (under the watchful eyes of
our holiday supervisors, naturally),
because otherwise it would no longer
be an adventure.
The Lakota Ranch, where one feels as
if one is with the Lone Ranger, Tonto
and Silver, also has something to do
with adventures. Here there is not
only the tepee in which one can meet
up, but also the campfire that one
can sit around and tell stories, and
bake bread or grill sausages, which is
much more interesting than watching
a western on television or a DVD.
The Adventure Playground
And what are the tree house and
circus wagon for? Well, who has
not wanted to observe the world
from above? Which is not to be had
without some effort. One must first
climb up to the house. Which is, however,
fun and not, by the way, dangerous.
We took care of this during
construction. And, finally, the circus
wagon is very versatile. Sometimes a
disco. Sometimes a puppet theatre.
It all depends on what our holiday
fairy Barbara Ratz and her team
have thought up for each of the age
groups …
This is not Disneyland. And not a set for filming a Christmas fairy tale. This is the real holiday reality here.

The most popular cabin in the
Upper Murg Valley as measured by
the frequency of visits by local and
tourist hikers – the Sattelei Cabin,
located between the Baiersbronn
areas of Mitteltal and Tonbach at
just over 700 metres (near the
Rinkenturm) originally opened in
summer 2005 – experienced its
second ceremonial opening on
21 April 2011.
After the hotel purchased the cabin
in 2009, senior and junior bosses
Hermann Bareiss and Hannes Bareiss
initiated the expansion of this popular
and therefore oft-frequented cabin
which, according to a survey, was
by far the region’s most popular hiking
destination: both for inhabitants
in the area and for their visitors. The
enlargement – whose official handover
to the friends of nature and hiking
from near and far took place as part
of a jubilant topping-out ceremony in
the presence of Baiersbronn’s Mayor,
numerous local and regional politicians,
and the heads of all the unions
involved – principally consists of
another restaurant which, without
forming its own obviously separate
building, blends in entirely organically
and harmonically with the ‘old’
restaurant.
The most popular cabin
With the second restaurant, timbered
with pine, spruce and old wood
from Obertal, with two bay windows,
and imperceptibly appended to the
original structure, capacity has been
doubled to 85 – a reaction to last
year’s strong growth in visitor numbers.
The kitchen has been correspondingly
expanded and completely
newly equipped. There are new social
spaces for staff. The guests can
look forward to new, enlarged and
possibly even smarter sanitary facilities.
The entire grounds have been
newly landscaped so that the cabin
appears as a welcoming oasis and
glade – very inviting for a pause during
the hike.
Bareiss J ournal
Welcoming oasis and glade
The Sattelei Cabin: enlarged and even more cosy
Those who hike to the Sattelei can do this via the well-signposted 550 km of paths in the “Baiersbronner Wanderhimmel”.
Our nature’s treasure trove is rewarding.
“Something good to eat”
Hermann Bareiss’s special pride: a
bell specially cast for the cabin and
mounted on the saddle of the roof and
whose warm and bright sound was
heard for the first time on the occasion
of the topping-out ceremony.
In a witty topping-off speech from
the roof, made for the benefit of the
hundred-strong group of guests, the
head of the carpenters referred to
the much-criticized lower valueadded
tax for the hospitality industry
– whose reduction the two bosses
had exploited to the benefit of the
craftsmen and hikers: one group
having profited with a major order,
the other had been given the most
beautiful cabin in the entire country,
an enrichment for the star village
of Baiersbronn. The future guests
wished the carpenter “something
good to eat” and made the humorous
remark that “a jug of beer and
a bottle of wine” could hardly do any
damage.
The cabin’s gastronomic range has
also been expanded and upgraded. In
addition to sausage salad, Gaisburger
Marsch (potatoes and home-made
noodles in meat broth), meatballs,
Black Forest berry jelly and other
regional culinary specialities there is
now also Alsatian tarte flambée, oven-fresh
meatloaf, apple strudel with
cream ice or, for a little something
in between, the “Sattelei Icebreaker”
with caramel sauce and nuts.
7
The Cabin invites you to stop
– 365 days of the year
And something else will change: while
the cabin is now open on 365 days of
What’s the best thing about hiking? Stopping at such cosy restaurants and having a good time.
the year from 11.00 a.m. until 5.00
p.m. in the afternoon (Sundays until
9.30 p.m.), in the foreseeable future
it will also be open in the evenings:
for conviviality and companionship –
lovely parties in a cosy environment.

D
Grab a breath of fresh air. Stretch
the legs. Take a short walk. Go outdoors
awhile. Get a bit of movement.
These are the sayings and
expressions with which we express
a paradoxical need: on the one
hand we have a bad conscience
that we do too little sport, far too
little for our circulation and health
and, sometimes at least, are too
comfortable. On the other hand,
once we have overcome our lack of
willpower, we still do not want to
be too uncomfortable when we really
start moving or stretch the
legs. Being passively active would
be best.
What can one do against this contradiction?
One goes to the Forest
Park. The Forest Park as it will
gradually be developed in 2012.
A walk through the Forest Park at
the Bareiss is just right for breathing
some fresh air in the open
and having the feeling of doing
something good for oneself – at
one’s own selected speed and
rhythm – without it becoming hard
work. The new Forest Park offers
Bareiss J ournal
The new Forest Park
For large and small guests
numerous new possibilities in this
direction:
The new ...
B
There is a barefoot path that takes
it literally when someone says they
want to stretch one’s legs. Everyone
knows the special feeling of
walking barefoot over sand or
a meadow,
which really
does give
one a feeling
of having a
“grip on reality”.
This
is the feeling
you get
on the barefoot
path for
which there
is also a
starting hut
and a changing
hut. And
a foot shower for cleaning the feet
after the entertaining, possibly
very earthy walk. There is also a
gymnastics meadow, with loungers
very close (where one can relax after
the exercises and have a feeling
of what Beethoven meant in the
first movement of his Pastoral
Symphony: “Awakening of cheerful
feelings upon arrival in the country”
…
For those for whom this is too
much movement and activity, and
for whom it should be, literally,
more romantic, instead of
Beethoven we offer his younger
8
A
ardent admirer, Franz Schubert.
Nobody composed water more
beautifully than him. “Murmuring
brooklet so silvery bright…”, for
example. There is just such a
brooklet in the Forest Park: bright,
murmuring and rippling, and flowing
into a pond. And there really is
also Schubert’s mill and the
“beautiful miller-girl”. An old mill
with a water wheel that really
turns and drives the water. And, for
good measure, there is a trout pond
for friends of the “Trout Quintet”.
And that’s not all. We are also
getting a rocky waterfall for the
romantic among you. And a maze
for those who like the secretive
and puzzling.
… Forest Park
C
Those who prefer something more
solid, and would rather manage
without all that dreamy flannel and
“take away” something useful, can
hike along our educational forest
trail. Without getting closed in by
museum-like walls, they learn a
lot about natural history: informative
without being lectured to,
entertaining without losing sight
of the substance and depth.
So the Forest Park does not just
exist for those who appreciate the
invitation to leisurely sojourns and
lingering moments. The Park is
also there for those who want to
mess about and play. For our
children. There is an adventure
playground for them there are we
report on it in more detail on the
Children’s page of this Journal.
This is why we still have time to
ask you for a moment’s patience.
Not for the end of this article. But
for completion of the Forest Park.
Rome was not built in a day. And
the Forest Park will not be available,
with all its planned tranquillity
and activities, at the start of
2012. But we will use the additional
day of the 2012 leap year to
finish all the work as soon as possible.
So that you can dream and
stroll, get some fresh air and
stretch your legs in the Forest
Park.

Bareiss J ournal
The highlights at the new Forest Park
A The spring with the watermill
Water and forest. The wealth of the northern Black Forest was built
upon these: through the sale of wood, trimmed in a saw mill. Which
can be seen in the Forest Park.
C The barefoot path
Walking on soft sand, cool gravel and warm wood, feeling the textures of these natural materials with
one’s own feet, is not just a foot massage. But a special perception of the environment and one’s own body.
B The lavender maze
The classic maze is a meditative path, A symbol for life. 500 meters, to be walked in 20 minutes,
lead to the start of the maze in the heart of the Forest Park. It is a place to find oneself.
9
D The adventure playground
A tepee to sit together in. A campfire on which to bake bread and grill
sausages. A pirate ship on which to climb. An entire adventure playground
just for us children – child’s soul, what more do you want …?

400 former and current employees
of the Hotel Bareiss accepted the invitation
from Hermann and Hannes
Bareiss to attend the hotel’s 5th Reunion
Party at the Weißenbach Hall
in Baiersbronn-Mitteltal at the start
of 2011 on the occasion of the 60th
anniversary of the founding of the business.
Among the longest-serving staff
were employees who have been at the
hotel since the early 70s and provided
important support. For example,
Ellen Oswald (in charge of Reception)
and the former Restaurant Manager
Doris Koch, who is still involved in
the Holiday Programme. Or Erhard
Bareiss J ournal
One in heart and mind
400 “Bareissers” celebrate their 5th Reunion Party
All those who are posing here for the photographer have contributed to the 60-year history of the Bareiss. As you can see: success has many fathers. And even more mothers!
This is not an everyday picture. Just once a year:
when the trainees show their parents the Bareiss.
The clock ticks differently in the hotel
and catering trade. Literally as well as
Meier, who has been at the hotel for
35 years as a garde-manger.
Valuable supports
During his welcoming address, senior
owner Hermann Bareiss particularly
recognised the hotel’s former Director
Vera Haueisen, who contributed
to and shaped the holiday hotel’s success
for well over 30 years – from the
time of her training in the mid-70s
until her departure from the management
in May 2009.
Without exception, however, all the
guests could feel directly addressed
Year in, year out
Parents’ Day at the Bareiss
metaphorically.
Those who have
nothing to do
with this sector,
but have family
and friends who
work in it, they
cannot easily
understand why
private appointments
can be
cancelled at
short notice;
why they are
not always free
at weekends,
Christmas or
Easter; or why
they work at
times of the
day when normal
people are
already or still
in bed. Even
parents do not
always understand
why their offspring have decided
to train as a cook, as a restaurant
and thanked for the contributions
they had made helping develop the
Bareiss into one of central Europe’s
leading holiday hotels – with their
professionalism and their commitment.
Hermann Bareiss expressly and
repeatedly mentioned that the knowledge
and integrity of every generation
of managers and trainees since the
founding of the business, about 1,000
people in all, had an exemplary influence
on their successors. Otherwise
it would not have been possible for a
specific Bareiss spirit to develop and
last, giving the hotel its very special
and unmistakeable atmosphere.
or hotel manager at the Bareiss. Such
a top-class hotel, in all modesty, is a
24-hour business. And the guests, as
it should be, are just as demanding as
challenging. Which makes itself noticeable
in the timetables and hours
worked.
Super trainees
with excellent parents
Every year the Bareiss invites the
parents of our trainees to a Parents’
Day in order to show them a little
of the requirements of the ‘hosting’
profession and why it is so attractive.
There is a guided tour of the hotel.
The management introduce themselves.
The sons and daughters cook
for their parents and serve them. The
parents get some idea of how things
function behind the scenes. And at
the end of Parents’ Day are totally
convinced that their children could
have chosen something different
from, but not better than, an apprenticeship
in catering. For example at
the Bareiss.
10
No end of embracing
The “Bareissers” agreed with this
without reservation. “It’s as if time
stood still for a moment,” is how
one former employee described his
feelings on meeting old familiar colleagues
with whom conversations
Why does Hermann Bareiss call
his trainees the “hotel’s treasure”?
Whereby he is discrediting
neither the merit nor the performance
of the management and
long-serving staff. The boss calls
them this because it expresses an
almost fatherly feeling of responsibility
for the youngest wards of
the company. On the one hand,
it is the openness and freshness,
the wide-awake curiosity and inflamed
enthusiasm, the charm
and naturalness of the trainees
that rapidly gains the sympathy
and affection of the guests. Feel-
were seamlessly continued, as if
there had never been any interruption.
Feelings ran understandably
high. There seemed to be no end to
the embracing. And when at about
four in the morning the dance floor
gradually emptied, one could witness
what it means to be one in heart and
mind.
The hotel’s treasure
Our trainees
With their bosses they keep the hotel young and active: the trainees.
ing good at the Bareiss has a lot
to do with the youth, the good
manners and the considerateness
of the young people, which is why
one happily has something to do
with them. The hotel’s commitment
to their excellent training
and further education goes beyond
the norm. On the one hand, courses
and excursions (as well as staff
parties and outings) create a solid
basis in the profession. And, on the
other hand, a climate of solidarity
and trust. The guest also gets to
feel this – which is why they feel
so comfortable with us.

Bareiss J ournal
A ‘close-up’ of Claus-Peter Lumpp
An extraordinary illustrated book – an extraordinary chef
“The taste of his cooking makes one happy. This is his aim at the stove.
It not only makes him a great chef. It also honours him as the great host
that he is.” Eckart Witzigmann on Claus-Peter Lumpp.
This year, 2011, is very special for
Claus-Peter Lumpp: awarded the
3rd Michelin star, he maintains
the constant performance of one of
the world’s best chefs. He was honoured
with the international Eckart
Witzigmann Prize, treading in the
footsteps of, for example, Marc
Haeberlin, Frédy Giradet and Ferran
Adrià. He has had an important
two-volume illustrated book published,
about which Wolfram Siebeck
wrote: “Gastronomy is seldom
or never shown like it is in these
deluxe volumes. The presentation
of culinary art has taken on a new
dimension here.”
The first reactions to your cookbook
are totally enthusiastic. Why
do you think this is?
Claus-Peter Lumpp: Perhaps because
it is not designed to impress.
There is no gimmickry in the book. It
is not a book based on vanity or for
self-promotion.
“The book is a glance behind
the scenes, a contemporary
chronicle”
Then why did you make this book?
Claus-Peter Lumpp: Because the
photographer, and meanwhile friend,
Michael Wissing was so persistent.
When he first asked me whether I
wanted to make a book with him I
politely, but simply and concisely,
refused. But Michael is tenacious.
That impressed me. And the almost
two-and-a-half-year production and
mental work with him gave me enormous
pleasure.
For whom is your book?
Claus-Peter Lumpp: For all those
who enjoy excellent, honest top dining.
What do you mean by “honest”?
Claus-Peter Lumpp: That despite
all the major demands made of this
gastronomy, the naturalness and
quality of the product – as the ultimate
quality – is foremost. Then
there is the substantial convincing
manual skill that treats this product
quality with responsibility and
respect. And then comes what one
calls creativity, which can only exist
when the head is freed of conventional
modes and trends.
What does your book mean for you?
Claus-Peter Lumpp: The documentation
or demonstration of how important
it is to be true to oneself, to
trust in oneself, to be self-critical.
To formulate this in a somewhat
exaggerated manner: the book is a
portrait of creation, an authentic
documentation, a glance behind the
scenes, a contemporary chronicle.
And there was one thing that right
from the start I expressly didn’t
want: I didn’t want a conventional
cookbook with recipes. It was not to
be a cookery book at all. It became
a picture book. That’s the way we
wanted it, thought about it and made
it in a continuous dialogue and work
process.
How are we to understand this
process?
Claus-Peter Lumpp: All the picture
sequences were made during actual
work. Nothing was arranged, nothing
was artificially reconstructed.
Correspondingly, the dish variations
presented were not the trigger, but
arranged to speak to the guest and
photographed within seconds – then
served at the table without delay.
The dishes are therefore presented
without the usual tricks of the food
stylists. These are live photos of live
cooking.
“These are live photos
of live cooking.”
You produced the book with your
pâtissier Stefan Leitner and the
photographer Michael Wissing as
a solo effort so to speak and under
your own control. That is very
brave.
Claus-Peter Lumpp: No, I don’t
see it like that. Because the book
would never have functioned in a solo
effort in a threesome. It only worked
because we had the backing of both
strong teams who really devoted
Rhineland blithe spirit
David Poth
Born near Cologne, David Poth
brings a Rhineland blithe spirit to
the Black Forest. His good mood is
infectious and invigorating. Whether
in hotel service or at the Morlokhof,
the boyishness of this tall skinny
man refreshes everyone.
11
themselves without any reservations
and with complete commitment to
it, i.e. the book. All of us were passionately
involved. And then there
are the two bosses, Hermann Bare-
iss and Hannes Bareiss, who shared
the risk involved in this undertaking
right from the start. And nobody,
The absolute landlady
Ingrid Jedlitschka
The Dorfstube and Ingrid Jedlitschka,
they are one and the same. With her
heart (and her mouth) in the right
place, she keeps both her girls and
the tables under control – firmly
and friendly. She is the absolute
landlady. One would love to take
except me and them, measured what
Hermann Bareiss, in particular, permitted
me and made possible for me
for over twenty years. This Claus-
Peter Lumpp, this Restaurant Bareiss
and thus this book, too, would not
exist without them. I know this. And,
even more, I appreciate it!
People, people, people ...
Doyen
Doris Koch
Doris Koch is an institution at the
hotel. For the guests. For the staff.
Nobody fools with her. Not even
the bosses. She knows her Bareiss
inside out. For over 40 years. From
restaurant management to the
Holiday Programme. Who is Doris
Koch? A faithful soul, a big heart!
Cheerfulness personified
Nadja Gaißer
Only at the hotel for a year, Nadja
Gaißer has rapidly won the guest’s
hearts. Why? Because it is difficult
to dent the cheerfulness and exuberance
of the young head of the
Holiday Programme.
her home with one. Though the man
at her side would certainly not be
agreeable …
Sunshine
Heinz Braun
The sun shines wherever Heinz
Braun appears. As Maître of the
Kaminstube he is highly attentive to
his guests. He now attends to and
supports the Holiday Programme,
still attends to the needs of the
guests. Even when he is driving the
limousine to take them to the destination
of their dreams.

Owner Hermann Bareiss and the
Morlokhof received a special honour
on 8 November in Stuttgart’s
Haus der Wirtschaft: in the presence
of the craftsmen involved in
the restoration, Baden-Württemberg’s
Minister President Winfried
Kretschmann awarded him the
Federal Award for Conservation
for his commitment in refurbishing
the Morlokhof. The craftsmen were
awarded honorary certificates in
merit of their work..
According to the detailed statement:
“The Morlokhof in Baiersbronn-
Mitteltal, named after its last owner,
was built with many outhouses
in 1789 and is one of the oldest
farmhouses in the northern Black
Forest. After purchasing it in 2004,
and having comprehensive surveys
carried out, Hermann Bareiss
gradually converted it to an extraordinary
site of rural culture and
gastronomy. In close collaboration
with the committed architect
(Sabine Rothfuß), and with competent
craftsmen experienced in
conservation work, the ensemble of
listed buildings of regional importance
was restored in exemplary
manner and made accessible. The
unusual state of preservation of the
surfaces and details was excellently
and sensitively retained and can now
be visited by an interested public.
The owner was awarded the Federal
Award for Conservation third price
for this extraordinary act.”
Extra-regional historical
importance
If, up to now, it had needed an official
document or proof that the Morlokhof
is no ordinary farmhouse, but a
structural ensemble of extra-regional
historical importance, then this certification
has now been provided.
When Hermann Bareiss bought the
farm and restored it as near as possible
to its architectural authenticity,
he was not serving any folklore, but
doing a service to reviving local
history. The Federal award shows
that this history matters beyond its
local level and is significant. What a
wider public has become aware of as a
result is a daily holiday experience,
so to speak, for Bareiss guests.
The ideal place for
lovely parties
Guided tours through the Morlokhof,
the Nostalgic Coffee Table there, and
the Morlokhof evenings on Thursdays
– with the appearance of the
incarnate old Morlok, who treats
you to some stories and then asks
Bareiss J ournal
Federal Award for Conservation
Morlokhof receives prize from German Foundation for Monuments
“By restoring the Morlokhof we have not merely saved a building. We have recalled values that gave the farm its charisma: our rootedness in the home
country, the very humus of education and culture as a prerequisite for a way of living together worthy of human beings”, Hermann Bareiss.
you to join the table for the special
Morlokhof menu – these are the everpopular
and acclaimed encounters at
historical sites, with no museumification,
but entirely entertaining and
informative whilst also socialising
and full of pleasurable vitality.
Many guests who have got to know
the Morlokhof, one way or another,
are so moved or even beguiled by the
“Genius Loci” that they use the farm
for their own hospitality. The Morlok
Hotel Bareiss in the Black Forest
72270 Baiersbronn-Mitteltal · GERMANY
Telefone +49 7442 47-0 · Telefax +49 7442 47-320
info@bareiss.com · www.bareiss.com
Edition 2012
family, one could speculate with a
little imagination, would possibly
have enjoyed the fact that even after
200 years there are festivities and
celebrations on their farm. Within
its restored walls, meanwhile, many
jubilees, weddings and birthday
celebrations have been staged, which
is really not so casually expressed.
Because in the attic or hayloft, also
called a stage, the most wonderful
banquets have taken place.