Dorfstuben - Menu

"Baiersbronn is the place in Germany with the highest per capita density of Michelin stars. In addition to the two 3 star icons “Schwarzwaldstube” at Hotel Traube Tonbach and “Bareiss” in the luxury hotel of the same name, there are numerous excellent restaurants, most of them in these hotels. The beautiful thing is that you know in both houses that guests are not always looking for Haute Cuisine, but between all the Schlemmereien also want something rustic and regional. But that in excellent quality. The “Dorfstuben” in the Hotel “Bareiss” take a special position here. Already the ambience with the historical mares from the 19th century Centuries, the Förster Jakob Stube and the watch room, flow so much rustic, tasteful cosiness that it is a pleasure. Interior Logo Interior Interior The service throughout the house is of selected cordiality anyway. Training here is a heartfelt opportunity and, whatever you can, you will never experience something up here. Naturalness is the attribute you will experience in all places. A little bit, however, lacked attention during our visit, which is somewhat surprising. At the start there are traditionally fresh, delicious bread, radishes, wonderful sheaves and herbal cucumbers in the “Dorfstuben”. Bread, grapefruit, herbal cucumber, radish I start with slices of the marinated pork cheek (18, € , dressed like a carpaccio. Applechutney is used as a topping, which contributes a sweet note and a spicy cauliflower salad, which initially reminds a little of sauerkraut, but in any case provides a spicy, acidic note. The lukewarm dressing of rough mustard perfectly rounds off this finely decorated and beautifully combined plate. On the other side of the table, my husband is delighted with the smoked rehkeule from his own hunting (18, € , which comes as an excellent ham. Well-made field salad, small croutons and cranberries. The husband is satisfied. Mild smoked Rehkeule from the Bareiss hunting with inlaid cranberries and crancherle As the main course, I decide for the thin shoulder of the Elderly Lamb (22,50€ , which comes from the oven and with a deep dark intense sauce on the plate. The still crunchy strips of the plug-in bead and also the bead bulbs are wonderfully rehabilitated here as a full-fledged vegetable supplement and not only as a decoration purpose. In addition, excellent potato jerks are served, which have just got the right degree of browning when roasting. A court fortunate and getting sat. Shoulder from the Elder Lamb in Thymian swollen with plug-in beets, glaciered beaded onions and......... The meat is fried as desired and perfectly medium. The onions on top right between soft and crispy. A lush mouth pocket guarantees that even after this plate you do not get hungry from the table. Not at all, though still hand-cabed latencies and Riesling wort are carved in separate bowls. Finest bourgeois kitchen where I still see my lamb shoulders slightly in front. Murgtäler Onion Baskets with homemade muzzle, hand-cut Spätzle and Rieslingsauerkraut To this point, everything goes smoothly. The desired break before the main course was well maintained. But now it's starting. If the wish for a dessert is requested at other tables shortly after clearing, nothing happens at our table. Only upon request we get the card and also the order can wait again and must be initiated. This is not a leg break, but surprises a little. However, it is also necessary to admit that the service with the tea wish of a guest is taken into consideration for a long time. We'll see how little boxes are worn three times back and forth until the lady is satisfied. The desserts (each 12, € compensate. My variation, or better said interpretation, the Black Forest cherry can fully convince. A considerable hemisphere contains a dark dough bottom and a mousse, where cherry water was not only carried past, but also clearly managed to get away from it. A Sauerkirschsorbet, chocolate mousse, inlaid cherries and dough brösel complete this delicious and original implementation of the topic. Variation of Black Forest Cherry with Dark Chocolate and Sauerkirschsorbet In my opinion the semi-frozen of the hazelnut crown does not come along completely. The taste is there, but the ball is still relatively hard. For this I like the compote of the Williams pear very well, also the mousse and quince sauce fit very harmoniously. A good dessert. Semi-frozen by Haselnuss Krokant mit Williamsbirnen und Quittensauce Some self-made cookies, an espresso and a slightly cooled fruit. Petits Fours, Coffee, Fruit Well saturated and very satisfied we leave the “Dorfstuben”. They embody in an exemplary manner how the Black Forest can be. In addition to the warm dishes, which also includes such classics, such as cradles or lenses with string sausages, filled calf breasts and, of course, also muzzles, you can also get a decent vasper here. It was a long time ago, but at that time there was still a legendary “Murgtäler Brotzeit” that felt (or actually for two people contained at least one and a half kilos of food in the form of sausage, ham, meat and other salads, smoked fish, cheese and at least one laib bread. I've probably never eaten up like that in my life anymore. Today this is all – thank God – something more clear, but still more than saturating. From the tapped pils in the Seidel to the large wine card from the gourmet restaurant, there is no wish to be left open here. You don’t have to stay in the “Bareiss” (although this is more than rewarding in view of the culinary Schlaraffenland, which is offered to the guest here from breakfast by the pool via the probably best hotel breakfast at all and the generous half-board in the evening until midnight snack in the bar. We prefer to spend a slightly cheaper night in one of the other hotels in the village, but the visit to the “Dorfstubes”. Report as always on my blog: [hidden link]"