Menu of the Month: July 2024 at Restaurant Bareiss in Baiersbronn, Germany.
Discover an exquisite menu crafted by the renowned Chef Claus-Peter Lumpp, where each dish is a masterpiece showcasing refined flavors and impeccable technique in the heart of the Black Forest.
Starters
Marinierter Kingfisch mit Imperial Kaviar , a sublime start featuring delicate kingfish marinated to perfection, paired with luxurious imperial caviar, accompanied by tender potato, fresh cucumber, and aromatic dill that awaken the palate.
Bretonischer Seeteufel mit Blumenkohl, Mandel und Yuzu , an elegant Breton monkfish dish harmonized with creamy cauliflower, toasted almonds, and the vibrant zest of yuzu, offering a refreshing and textured bite.
Mains
Gebratener Lammrücken mit orientalischer Wassermelone Zuckerschoten und Garam Masala Schaum , a roasted lamb rack infused with the exotic sweetness of oriental watermelon, crisp snow peas, and crowned with a fragrant Garam Masala foam that brings warmth and complexity.
Zucchiniblüte mit Merguez gefüllt auf Taboulé und Joghurt , a vibrant zucchini blossom filled with spicy Merguez sausage, resting atop a refreshing tabbouleh and creamy yogurt, creating a beautiful balance of flavors and textures.
Desserts
Mascarponemousse mit Himbeeren, Praliné und Pistazieneis , a luscious mascarpone mousse paired with tart raspberries, crunchy praline, and silky pistachio ice cream—a decadent and refreshing finale.
Drinks and Specials
Complement your meal with an extensive selection of fine wines, beers, and expertly crafted cocktails served in a refined atmosphere. The restaurant offers vegetarian options and an inviting outdoor seating area, perfect for savoring the Black Forest ambiance.
- Fresh kingfish with Imperial caviar, potato, cucumber, and dill - a luxurious starter.
- Breton monkfish with cauliflower, almond, and yuzu - a fusion of delicate flavors.
- Roasted lamb rack with oriental watermelon, snow peas, and Garam Masala foam - a rich main course.
- Zucchini blossom stuffed with Merguez sausage on tabbouleh and yogurt - a creative vegetarian option.
- Mascarpone mousse with raspberries, praline, and pistachio ice cream - a decadent dessert to end your meal.
