Awards Restaurant Bareiss (summary)

2015 Michelin Guide: *** (3 stars), 4 red forks and knives (* since 1984, ** since 1985, *** since 2007); Wine list with especially attractive choice

2015 Der Feinschmecker: 5 Fs out of 5 Fs

2015 Gault-Millau: 19 points, 4 chef's hat, 5 red forks and knives, Restaurant with great Luxury and especially pleasant atmosphere

2015 Der Große Restaurant & Hotel Guide: 5 out of 5 chef's hats, Restaurant with one of the best cuisines Service Performance: excellent

2015 Aral Schlemmer Atlas: 5 out of 5 spoons, outstanding service, outstanding wine list

2015 Varta Guide: 5 out of 5 diamonds: luxurious flair, first class service and extraordinary cooking skills; Varta tip: for cuisine and service

2014 Gusto Deutschland: 10 points out of 10 points/ 5 forks and knives out of 5

Further Distinctions (summary)

2015 Thomas Brandt is awarded "Maître of the Year" in the Gault & Millau Guide 2015

November 2014
A “culinary institution” and “exemplary business” – the Bareiss in Baiersbronn

The Frankfurter Allgemeine Sonntagszeitung – in its gastronomic “Favourites in 2014” survey – honoured the resort in Baiersbronn, managed by Hermann Bareiss and Hannes Bareiss, as a “culinary institution”. The statement detailed the gastronomic range of the “exemplary business with its high standards that has trained armies of personnel”:

from the 3-Star Restaurant with Chef de Cuisine Claus-Peter Lumpp as an “unshakeable classic master of his subject”, through the Kaminstube and Dorfstuben restaurants, to the Menu Evenings at the Morlokhof “ that combine the extraordinary history and refined regional dishes in an incomparable atmosphere.”

The Dorfstube – run by Christian Bareiss in Düsseldorf on his own account – is included in the honorific “culinary institution” as “a successful offshoot”.

Reactions from the hotel: “This prize belongs to all the Bareissers who have ever been here,” according to Claus-Peter Lumpp. Similarly, Senior Hermann Bareiss: “An institution is built up over many years. It is never the work of individuals. It is the Bareiss team that has achieved this: in a relay race of maximum professionalism and an unbelievable devotion to duty, in which the generations of all the employees at the Bareiss have replaced one another and incrementally taken the hotel to ever-greater heights.”

2010/2011 The magazine "Der Feinschmecker" awards Stefan Leitner (pâtissier in Restaurant Bareiss) place 5 on its list of "Best Pâtissiers"

2010/2011 The magazine "Der Feinschmecker" awards the Restaurant Bareiss team place 5 on its list of "Best Service Teams" in Germany

2010 Restaurant Bareiss is awarded the title "Best German Hotel-Restaurant" by the prestigious Spanish magazine "Gastronomia y Turismo"

2009/2010 Jürgen Fendt qualifies in the heats of the Sommelier-Union Deutschland for the Sommeliers 2010 World Championship in Chile