The Bareiss
The Bareiss The Bareiss
T H E G A S T R O N O M I C V A R I E T Y A T T H E B A R E I S S The Pool Bistro and the “Oase” In our bistro at the indoor pool. We serve you a first small breakfast, and light dishes and refreshments from midday. Sit at the garden pond adventure facilityin fine summer weather. The hotel guest restaurants A selection of old French winelists, historic winegrowing implements and the history of the corkscrew form the backdrop for the over 20,000 bottles in our show cellar. Our wine waiters will be pleased by your interest during cellar visits accompanied by wine tastings and will gladly advise you regarding your home wine cellar requirements. The Wine Cellar A selection of old French winelists, historic winegrowing implements and the history of the corkscrew form the backdrop for the over 20,000 bottles in our show cellar. Our wine waiters will be pleased by your interest during cellar visits accompanied by wine tastings and will gladly advise you regarding your home wine cellar requirements. The Library A refuge within the Bareiss refuge: our Library. For reading the paper in peace and seclusion. Or for borrowing a good book. The Foyer For tea or coffee in the afternoon. For dancing and entertainment in the evening. For our reception cocktail on Sunday: to welcome you. And for honouring our long-time regulars. The Terrace Our open-air living room: from breakfast to the evening menu. With tea or coffee, or an aperitif in between. And there’s a little live music too. 4 The Bar The bar offers an opportunity to visit it at any time and on any occasion. Michael Proettel and his bar team serve international spirits here to the accompaniment of live music. Expect fine pleasures at the bar – from malt whisky, elegant rum, to first-class regional schnapps. We would be pleased to advise you on our selection of aperitifs or digestifs – and prepare your cocktail the way you prefer it. Morlokhof hike and Morlokhof evenings The Morlokhof is located on a beautiful south-facing slope on the edge of Mitteltal. It was built in 1789 by Johann Georg Morlok who, like his ancestors and successors, made his living farming and, simultaneously, as a faith healer – they ‘found’ lost objects, cattle that had wandered off, and cured illnesses through the laying on of hands or with self-prepared tinctures and mixtures. Hermann Bareiss bought the Morlokhof in 2003 and made a sensational find during its restoration: over 130 hand-written records in manuscripts written in four old-German scripts. Since the early 18 th century at least four different Morloks had gathered their existing knowledge and written it down. Guests from the Bareiss walk to the Morlokhof every Tuesday with Hermann or Hannes Bareiss, learn something of the farm’s history and enjoy the nostalgic Coffee Table together (included in the price). The Morlokhof comes to life every Thursday evening. Guests are driven to the farm, where they meet the “old Morlok” who relates the history of the buildings and the family during a tour of the farm and the subsequent evening meal, eaten together in the lounge. We serve appropriate old regional dishes, whose recipes have been carefully adapted for modern times. The Morlokhof Menu is accompanied by corresponding wines. (Our Reservation team has all the details and prices). The Morlokhof is a unique location for wonderful occasions such as weddings, birthdays, jubilees, etc. We would be pleased to advise you on your very personal celebration at our Morlokhof – so that it becomes an unforgettable party. Hiking Hut Sattelei The Sattelei Cabin, which opened in 2005 and was modified and expanded in 2011, shows that hiking and gourmet pleasures can indeed be combined. The Cabin team receive you daily from 11 a.m. to 5 p.m., and on Sundays from 11 a.m. to 9.30 p.m. with a hearty snack menu. The Sattelei is located between Tonbachtal and Mitteltal at a height of 706 m, about three-quarters of an hour from the Bareiss by foot.
T H E À - L A - C A R T E R E S T A U R A N T S A T T H E B A R E I S S The Restaurant Bareiss Our gourmet restaurant is rated among the ten best addresses in Europe. With daily fresh products of the season, our Executive Chef Claus-Peter Lumpp creates grand French cuisine. And from our 1000-item strong wine list, our Sommelier Jürgen Fendt, who represented Germany in the Sommelier World Cup 2010, will recommend you the best vintages to accompany your chosen dishes while our Restaurant Manager Thomas Brandt and his team attend you both capably and amiably in the festive surroundings of the Restaurant Bareiss and, in summer, on the restaurant terrace. Please remember to book your table well in advance and bear in mind that the Restaurant is closed on Mondays and Tuesdays, as well as from 26 February to 29 March, and from 29 July to 23 August 2012. The Kaminstube Our Kaminstube’s bill-of-fare provides a selection of popular dishes from top-class European cuisine in harmony with the best vintages produced by leading winemakers from Baden, Württemberg and international wine. In summer you can also enjoy what we have to offer on the terrace. The Kaminstube is open every evening as well as during the afternoons at weekends and bank holidays. On weekdays, we are pleased to serve the Kaminstuben classics for lunch in our Hubertus Stube. 5 The Dorfstuben Please note the changed closing times at the Restaurant Bareiss in 2012! We also look forward to seeing you in January 2012. In the Uhrenstüble and in the Förster-Jacob-Stüble, two authentic old Black Forest ploughman’s bars from the 19th century, Ingrid Jedlitschka and her team serve hearty hot and cold Black Forest specialities. Traditional fare of bread from a wood-fired oven, home-made sausage and ham for a snack, duck roasted in the oven, fresh Black Forest trout and many other delicious things for lunch or in the evening. Accompanied by a local draught Pils from the barrel, regional wines and a good Kirsch. The Dorfstuben are open for you throughout the day: For drinks before lunch as much as for a convivial get-together in the evening. We would be grateful for an early table reservation, if possible even before your arrival – particularly for the Restaurant Bareiss. Thank you!
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- Page 3 and 4: E D NEW Pool- and Sauna Enviroment
- Page 5 and 6: Golfing near the Bareiss 8-9 For ou
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- Page 29 and 30: The Seasons at Bareiss and Special
T H E À - L A - C A R T E R E S T A U R A N T S A T T H E B A R E I S S<br />
<strong>The</strong> Restaurant <strong>Bareiss</strong><br />
Our gourmet restaurant is rated among the ten best<br />
addresses in Europe. With daily fresh products of the<br />
season, our Executive Chef Claus-Peter Lumpp creates<br />
grand French cuisine. And from our 1000-item strong<br />
wine list, our Sommelier Jürgen Fendt, who represented<br />
Germany in the Sommelier World Cup 2010,<br />
will recommend you the best vintages to accompany<br />
your chosen dishes while our Restaurant Manager Thomas<br />
Brandt and his team attend you both capably and<br />
amiably in the festive surroundings of the Restaurant<br />
<strong>Bareiss</strong> and, in summer, on the restaurant terrace.<br />
Please remember to book your table well in advance<br />
and bear in mind that the Restaurant is closed on<br />
Mondays and Tuesdays, as well as from 26 February<br />
to 29 March, and from 29 July to 23 August 2012.<br />
<strong>The</strong> Kaminstube<br />
Our Kaminstube’s bill-of-fare provides a selection of<br />
popular dishes from top-class European cuisine in<br />
harmony with the best vintages produced by leading<br />
winemakers from Baden, Württemberg and international<br />
wine. In summer you can also enjoy what we<br />
have to offer on the terrace. <strong>The</strong> Kaminstube is open<br />
every evening as well as during the afternoons at<br />
weekends and bank holidays. On weekdays, we are<br />
pleased to serve the Kaminstuben classics for lunch in<br />
our Hubertus Stube.<br />
5<br />
<strong>The</strong> Dorfstuben<br />
Please note the changed<br />
closing times at the<br />
Restaurant <strong>Bareiss</strong> in 2012!<br />
We also look forward to seeing<br />
you in January 2012.<br />
In the Uhrenstüble and in the Förster-Jacob-Stüble,<br />
two authentic old Black Forest ploughman’s bars<br />
from the 19th century, Ingrid Jedlitschka and her<br />
team serve hearty hot and cold Black Forest specialities.<br />
Traditional fare of bread from a wood-fired<br />
oven, home-made sausage and ham for a snack, duck<br />
roasted in the oven, fresh Black Forest trout and many<br />
other delicious things for lunch or in the evening.<br />
Accompanied by a local draught Pils from the barrel,<br />
regional wines and a good Kirsch. <strong>The</strong> Dorfstuben are<br />
open for you throughout the day: For drinks before lunch<br />
as much as for a convivial get-together in the evening.<br />
We would be grateful for an early table reservation, if possible<br />
even before your arrival – particularly for the Restaurant <strong>Bareiss</strong>.<br />
Thank you!
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