What would life be without delighting in pleasure? Without delicacies to tickle the palate, without sensual pleasures, without good company at the table? Just one more reason for us to provide our guests with first-hand recommendations and helpful information, and invite guests to visit the kitchens and the Wine Cellar. Because there is always something to learn, and an infinite number of lovely stories to tell.
Discover new culinary territory, expand your own repertoire, and learn at first hand – Kitchen Director Oliver Steffensky is a gifted facilitator and betrays some of the secrets of the Bareiss cuisine. His cookery courses combine specialist knowledge, kitchen talk and pleasure to create a full-bodied experience at the stove and at the table.
Easy-to-make spring cuisine: asparagus, herbs and young vegetables
From breeding to pleasure: creative recipe ideas with trout, including a tour of the Forellenhof in Buhlbach
Heavenly delight: festive dishes and fine biscuits for the Christmas season
Classics and new discoveries, Bareiss Edition wines or selected wines with differing emphases: we invite guests to take oenophilic journeys of discovery during tasting sessions and tours of our Wine Cellar, under the knowledgeable direction of our Sommelier who imparts interesting facts and curiosities, presents our best vintages, or stages a school of the senses with our recommended wines. Cheers!
Trout on creamy savoy cabbage
Buhlbach Trout Salad
Wirsingroulade vom Bachsaibling