Stars, wooden spoons, chefs' hats and hoods...

Heinz Horrmann once said: "If there was a first place for the best breakfast buffet that I have ever had in a hotel, the Bareiss would win it." Even if we are proud of the many awards that we can adorn ourselves with, ultimately one thing counts above all: that you, our guests, are satisfied with the Bareiss. This is what really makes us happy.

Awards Hotel (summary)

Hotel Bareiss: 5 star superior hotel

2015 Michelin Guide: four red houses

2015 Relax Guide: 4 lilies 19 point (out of 20)

2015 Gault-Millau Guide: Symbol for great luxury

2015 Varta Guide: fve diamonds (out of five)

2015 Aral Schlummer Atlas: five blue stars (out of five)

2015 Der Große Restaurant & Hotel Guide: five blue stars (out of five)

2014 Der Feinschmecker: 4,5 „F“ (out of 5 „F“)

Hornstein Ranking 2010: Best Resort Hotels – First rank in the year 2010

2009 and 2010
The Hotel Bareiss in the Black Forest is numbered among the 100 best hotels in Europe in the hotel ranking contained in the February issue of GEOSaison – and among the ten best European wellness hotels within its category.

2008 Spa Trophy for Hermann Bareiss – Wellness at the highest Level
Within the scope of the Relais & Châteaux international showcase, which took place in Munich's Residenz on 11 March 2008, Hermann Bareiss was presented with the coveted Spa Trophy by Jaume Tàpies, the international president of Relais & Châteaux. Relais & Châteaux has an extraordinary collection of 146 wellness facilities in 28 countries at its disposal, which are all geared towards the well-being of their guests. The Hotel Bareiss was awarded the "Spa de Rêve", the highest category presented by Relais & Châteaux.

The Freizeit-Verlag Landsberg, a publishing house specialising in leisure and hotellerie, has awarded the Hotel Bareiss with the 2007 Wellness Aphrodite in the "Wellness Cuisine" category. The Wellness Aphrodite was presented in Basle on 16 November 2007 in seven categories as the symbol of the ultimate well-being experience.

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

2015 Gusto Deutschland: 9 points out of 10 points/ 5 forks and knives out of 5

Further Distinctions Restaurant Bareiss (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.”

2011 Claus-Peter Lumpp is awarded with the "International Eckart-Witzigmann-Award"

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

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"

Distinctions Kaminstube (summary)

2015 Guide Michelin: 3 black forks and knives (out of five)

2015 Aral Schlemmer Atlas: 3 spoons, excellent wine list

2015 Der Feinschmecker: 2.5 F's (out of five)

2015 Der Große Restaurant & Hotel Guide: three chef's hats (out of five)

2015 Gault-Millau: 15 points, one chef's hat, four red forks and knives

2015 Varta-Guide: three diamonds out of five

Distinctions Restaurant Dorfstube (summary)

2015 Michelin Guide: 1 red fork ,"Bib Gourmand" good food at moderate price

2015 Gault-Millau: 15 points, two chef's hats, two red forks and knives

2015 Der Große Restaurant & Hotel Guide: three chef's hats (out of five)

2015 Aral Schlemmer Atlas: 3 spoons, service symbol

2015 Varta-Guide: one diamonds (out of five)

2015 Gusto Deutschland: 6 points out of 10 / 2 forks and knives out of 5