Cheese Restaurants in Baiersbronn
The best places in Baiersbronn to eat Cheese. Our interactive map features all restaurants around Baiersbronn who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Cheese or dine out.
4.9
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4.9
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City: Baiersbronn, Tonbachstr. 237 | Hotel Traube Tonbach, 72270 Baiersbronn, Baden-Wurttemberg, Germany
"For us it was a very special lunch where we really only say visit the Black Foreststube. We're coming back..."
4.5
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4.5
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City: Baiersbronn, Hermine-Bareiss-Weg, 72270 Baiersbronn, Baden-Wurttemberg, Germany
"Restaurant Bareiss is a Michelin 3-star restaurant and offers (on request! a complete vegetarian 6-8 course menu (approx. 220 €). Very delicious and perfectly arranged by the cook and his team. You can hardly get better vegetarian dishes in Germany."
4.4
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4.4
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City: Baiersbronn, Ellbachstr. 4, 72270 Baiersbronn, Baden-Wurttemberg, Germany
"Nun mal "Hand aufs Herz" man kann auch ein Haus Tod bewerten, ich bitte sie, es kann doch nicht am Badzubehör oder an einer Speisezeit fest gemacht werden ob ein sehr gut geführtes Hotel wie das Lamm sonst alles gibt um seine Gäste stets zufrieden zu stellen...ganz ohne Lobhudelei hier unser Urteil: wir sind zur Zeit mal wieder im "Lamm"unserm Persönlichen Lieblingshotel im Schwarzwald! Es ist jedesmal wieder richtig schön, ob das Hotel, die Küche, Ambiente, oder das sehr freundliche Personal alles perfekt! Die Zufriedenstellung und das Umsorgen der Gäste im Hotel ist hier überhaupt nur das erste Bestreben der Mitarbeiter im Hotel Lamm, dies basiert in guten Häusern immer auf der perfekten Führung der Geschäftsleitung, so auch hier.Gleich welchen Wunsch oder Kleinigkeit wir mit unserer Familie über Generationen hier hatten, es wurde stets eineliebenswerte Lösung gefunden!Wir sind gerne wieder hier und können nur sagen "Leistung in bezug auf den Preis" stimmt hier, nach so langen Jahren desGast seins!-lichst die Schnees"
4.4
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4.4
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City: Baiersbronn, Murgtalstr 602, 72270 Baiersbronn, Germany
"Amazing experience, the staff are so welcoming and the service is great. Every course was a craft in itself and the food was great."
4.6
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4.6
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City: Baiersbronn, Sankenbachstraße 76, 72270, Baiersbronn, Germany
"I recommend this restaurant to all those who love simplicity and conviviality! Silvie and Bent are warm and welcoming people!! We leave the restaurant with a smile on the lips, having had a wonderful evening!!"
4.5
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4.5
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City: Baiersbronn, Baiersbronn, Baden-Wurttemberg, Germany, 72270
"What a joy, on such a place after a long walk for a typical local treatment and some convenient recovery stumble. good local food, nice sitting outside on a good weather, beautifully decorated, but slow service. to the beautiful bareiss hotel a few kilometers away."
3.9
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3.9
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City: Baiersbronn, Baiersbronner Str. 4, 72270 Baiersbronn-Klosterreichenbach, Germany
"Times are difficult. Many industries suffer from the lockdowns. But while for retail there is still the possibility of compensating at least a part by online sales or restaurants with the exception of house offers might keep up with Ach and Krach over water, it looks like hotels completely reckless. Tourist travel is prohibited, business travellers are barely present and those who specialize in seminars should think about a change of concept at the latest. The “Waldknechtshof” in Baiersbronner Ortsteil Klosterreichbach shows that you can also try to develop creative ideas as a hotel in this situation. When we travelled to the Black Forests Gourmet Metropole in the past few years, I am also more often stuck with the “Waldknechtshof” in search of accommodation options, which with its historical ambience, after all the house is over 250 years old, pleasantly out of the usual hotels in the area. Since Klosterreichbach was just a little further away from our restaurant destinations, we decided to choose alternatives. Now, however, there was a contact as the forced closing time was bridged with virtual kitchen parties. And why not cook online with others, drink and spend an amusing evening? Going away or meeting with friends doesn't go, and at some point the TV program is no longer interesting enough. So we meet Saturday night on time at 6:00 p.m. to the zoom meeting. Two days before we received the package with the ingredients that are cooked this evening. Although some components are prepared, such as marinades or the basic funds for sauce and sabayon, but meat and fish are delivered raw and vacuumed (and of course well cooled), as are some already inlaid radish balls and orange slices. Otherwise, there is a bag with vegetables, herbs and citrus fruits that still have to be completely processed. Since this is a French evening, there is also a wine package containing a champagne, a white wine and two red wines. These come from the wine trade “Tour du Vin” and the owner, Laurent Bieth, will moderate the wines. So we have to do it with a 3 in 1 offer: kitchen party, cooking class and wine tasting. The participants of the evening mainly come from the South German area, apparently many regular guests, but that doesn't matter for the format. The mood is solved, here are like-minded and enjoyable, and with the champagne, an excellent pure Pinot Noir champagne from Demeter cultivation of Champagne Fleury, it starts a lot more relaxed anyway. Gernot Marquardt, the owner, takes over the greetings and again and again the moderation. Champagne Fleury Blanc de Noirs The kitchen in the “Waldknechtshof” is responsible for Andreas Diefenthal, member of Euro Toques. He is responsible for both the “Meierei” restaurant, with fine, creative cuisine and the bistro “Hofscheuer”, which is more dedicated to the more classic, bourgeois dishes. For our menu today we move exactly between these two poles. The first handles are dedicated to the dessert for which the grießflammeri is boiled with tonka bean, raisins and orange nabrieb. At this point, Hanover and the first controversy will speak because the instructions are very quick. Should the grits already be in the milk with the other ingredients or only then? The tonka bean completely rubbed or only partially? It's good that there's still champagne in the glass. There are these questions and little misfortunes about the incident. The hotel manager Maurice Götz moderates the individual handles from the kitchen and ensures that everyone will come along. And where necessary, he lets Andreas Diefenthal turn a gear back. Once the Flameri has been transported to the villages and stored in the refrigerator, the appetizer continues. For this, salmon pieces are pickled in a finished soyamarinade. Parallel to this, salmon sections are processed to the Tatar with smash, scarf, apple pieces and lime. A small chicken wasabi is stirred into a cream with Schmand and then all is dressed together with the radish balls, radishes and radish sprouts. A beautiful Asian entrance. Variation from Asian marinated fjord salmon with three kinds of radish A real surprise is the Chardonnay from the Girard winery from Languedoc. The wine was on the yeast for 10 months and was developed in a 500l barrel, which gives it a clear fullness and a lot of melting. In view of the price of just around 10 euros a great wine value. In parallel, we also try the champagne, which is also very excellent with the salmon. 2019 Domaine Girard Chardonnay Elevé sur les fines For the main course a capital piece of beef fillet will be prepared appropriately. But first it goes to the grape, for which you can peel potatoes of the trendy firm-boiling variety Annabelle and cut into fine slices. Shawl and garlic are sweated in butter, filled with milk and cream. The potatoes cook in them together with grated nutmeg and are then sprinkled with cheese in a run-up form and baked in the oven. In the meantime, carrots are pinned and gedified with shallots, orange juice and honey. Now it's about meat. For this, it is rolled in rosemary and thyme, sharply fried and cooked in the oven at low temperature to the end. If the precise preparation of such a noble piece of meat is a delicate matter, the preparation of the sauce Béarnaise, a modification of the sauce Hollandaise, is also a very demanding task. When frying and picking up the sauce in the water bath, it is no longer easy to follow the instructions on the laptop. Both tempo from the “Waldknechtshof” kitchen and volume in your own kitchen are real challenges here. Nevertheless, the result can be seen. The meat is, what surprises me most, perfect at the point, the sauce fluffy as it should be and just as delicious as the gratin as well as the bite-resistant carrots. A classic as well as delicious main course, which requires a lot of handling, but as a result also knows to convince. We are already moving here in the very demanding, kitchen-technical segment. Chateaubriand on creamy potato burr, with honey glazed carrots and sauce Béarnaise To the main course there are two red wines which are tasted in parallel. The rather young Bordeaux from the Saint Émilion from the Château Croix Beauséjour is pleasantly soft, without noticeable tannins and with fine fruit, while the “Les Mégalithes” of the Domaine Bertrand Bergé from the Appelation Fitou in the Corbières, the southwest of France, emphasizes with Carignan and Grenache more the spicy, crusty notes. Both wines are truly not light weights with 14.5%, but not very soft, but above all full and strong. At the table, the preferences go to the chateaubriand, which then probably speaks more for the selection. 2018 Château Croix Beauséjour, Montagne Saint Émilion 2018 Domaine Bertrand Bergé, Les Mégalithes For the dessert there are no more many handles needed, but they also have it in themselves. The grießflammeri only has to be transported from the mold to the plate on which the prepared spice oranges have already been placed. Together with the Sabayon still to be created, the whole is then congratulated in the oven. Our plates are too big for this, so we do not need to bake the sabayon. Besides, I'm not a friend of warm fruit. So the flame with brown sugar comes under the grill for a short time and during this time the Grand Marnier Sabayon is beaten up. For this purpose, the supplied brew must be broken up with egg yolk and sugar in the water bath. Similar to the Béarnaise, it is important here to meet the right time at which the egg yolk blends foamyly with the liquid but does not become too hot. Unless one stands on sweet scrambled eggs – but it is not recommended for this dish. But here it works well and the overall result can be seen again and tastes very good. Grieß Flammeri with marinated spice oranges and Grand Marnier Sabayon congratulates Now that the last steps are taken, it goes up slowly at 2 pm and the participants, hosts and moderators say goodbye to each other. This was a fun, though quite busy evening. Because different from the numerous Take Away menus we had worried during the Lockdown time, this is not just about warming up finished components, but about proper cooking. Of advantage is sure if you have a helping hand to the side. Perhaps it would be a good idea to inform the participants in advance what steps can be taken in advance, i.e. to create a mise en place. This would slightly simplify the further processes and take the pressure of the pace. However, given limited recreational opportunities, this was also a successful change. I very much like the fact that on the various theme evenings there is always a suitable wine tour, whether from a winery or from the friendly wine trade by Laurent Bieth. The prices for the menu and beverage package vary according to ingredients. In our case, there were 58 euros per person for the menu and 90 euros for the drinks, which is very fair in view of the quality and the fact that a champagne was also included. So, who has fun cooking and wineing, whom Netflix Co. at some point is no longer enough and who once again likes society, this online format could actually be a rewarding alternative. Report as always on my blog: [hidden link]"
4.7
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4.7
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City: Baiersbronn, Oberer Weg 33, 72270, Baiersbronn, Germany
Card Payment, Gluten Free Options, Dog Friendly, Takeaway
4.5
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4.5
Menu
Online table booking
City: Baiersbronn, Baiersbronner Straße 4, 72270, Germany
American Express, Elevator, Wifi, Card Payment
4.6
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4.6
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Online table booking
City: Baiersbronn, Hermine-Bareiss-Weg, 72270 Baiersbronn, Germany
"We haven't been to Baiersbronn for a long time. Actually, it should have been a three-star summit, but the tragic news at the beginning of the year about the fire in the main house of the “Traube Tonbach” and the loss of the “Schwarzwaldstube” has unfortunately decimated our planning. Let's ask the house, which is twice hit with the closure in the Corona crisis, which is currently prescribed, that it can start again with full steam. And then we will pick up our reservations as soon as possible. The more we look forward to our food in the “Bareiss”, a house that always promises great class and classical music. The guest room offers all the opulence that is expected in this charming hotel. A monumental floral design as a eye-catcher, comfortable upholstered furniture and the finest table culture – there is nothing here and so we remember it. Interior In the “Bareiss” constancy is an essential feature. Claus Peter Lumpp has been in the house since 1992, Thomas Brandt as Maître celebrates 25 years of belonging this year. Teoman Mezda as Sommelier only took over the post of Jürgen Fendt in 2017, which was also 18 years in “Bareiss” at that time, but I have little doubt that Mezda, too, could stay long. In any case, everything here has great sovereignty and a serenity that gives the guest the soothing feeling of being in good hands. Claus Peter Lumpp is known for its à la carte dishes, which usually outline a theme in several variations. In addition, there is a large tasting menu in 7 courses (245€, a menu in 5 courses (198€, a vegetarian menu in 7 courses (198€ and a lunch menu in 3 courses (125€). While we devote ourselves to studying the extensive and also fairly calculated wine map, the first classic comes to the table, the famous Apéro Étagère with lovingly and detailed works, which make the bank's own taste of its protagonists beautiful. I particularly like the spicy mountain cheese Tartelette and the strong gooseberry Rilette with the gelled pomegranate layer. Apéro floor: Bergkäsetartelette Sushi roll with Shiitake Balik salmon with caviar gooseberry rillatte with pomegranate Traditionally there is also a cold and a warm amuse boule, in our case a variation of cauliflower, coconut and curry as well as in the glass a delicious cousmous salad of coarse grain. The Curry Espuma brings a pointy sharpness to the main plate and already at this first greeting it becomes clear that there is no reluctance here, which we like well. Amuse Bouche: Variation of cauliflower, coconut and Curry Cous Salat Surprises the first amuse with a very modern vegetarian composition, it now becomes noticeably more traditional. Pieces of the halibutt fillet with creamspinate and a lush, great nut butter foam offer a pleasant, juicy dish from the category Soulfood. Amuse Bouche: Filet vom Heilbutt mit Cremespinat und Nussbutterschaum The menu starts with a variation from the gooseberry. This is not surprising now, but in this house one should not expect too great experiments. And, of course, the guests also come with an expectation to experience the usual luxury products in the best possible execution. And that's what this variation offers. Terrines and mousses are marbled with port wine and are of perfectly melting texture. The gold leaf as a decoration is as always superfluous for me, but without question beautiful to look. The small crème brûlée on the side is also well done. À part there is still an ice cream from the gooseberry on gel from caramelized Bratapfel, green apple and almonds for the crunch as well as in the separate peel an apple soda foam, which is too sweet to me, but still provides a fresh counterpart. This is all impeccable craft, as unfortunately it is no longer often to be found. 10, 20 years ago, these Gänseleber variations were still underway. Today there are only a few houses that do not shy away the effort and I am glad they are still there. Because they simply promise great pleasure. Variation of the goose pot liver with green apple and almond apple soda foam goose liver with brat apple gel It follows a particularly fleshy carabinero in a very concentrated, intense crust animal fond and a topinamburfondue. The bone is also found as cream and as chips. This combination works very harmoniously and is more powerful than you might think. The black coblue echoes discreetly, but clearly. That's very good. Gambas Carabinero with Topinamburfondue, black garlic and Crustacéglace Excellent also the excellent wolf bass whose sheds are crispy. The so-called kiln slipper with a swollen field salad and hazelnut cream is very original and could also function as an independent vegetarian gear. Kross fried wolf bass with field salad and caramelized hazelnuts Kalbsfilet, which is perfectly cooked, but still only plays the side role, because truffles, silky, truffled potato mousseline, swollen calf tail and truffles form an unbeatable killer combi, which clearly leaves the stronger impression here. Renews a court to dip. Truffled potato mousseline with milk calf fillet and black truffle from the Périgord At the same high level the main course also moves, the pigeon from the Alsace, which is served on two plates. The chest wonderfully tenderly cooked on crispy-coated black root with an elegant tonka bean jus and Cassis as a fruity acidic component. À part the tasty beef on Polandta with a truly chubby sauce Albuféra. Very good the idea of giving a goose sleeper disc over the tasty meat, which slowly melts and gives additional filling. Great craftsmanship, great taste – classic from the finest. Pigeon from Alsace Fried breast with black roots and tonka bean glace Ragoût from the sworn rag with polenta and blackcurrants In the “Bareiss” everything was always a little bit bigger than elsewhere. This may have to do with the local competition, where two top hotels with two top restaurants contest the pole position. Over the years and decades we stayed in both houses and always felt that there had to be something more and more in the “Bareiss” of everything. A larger selection of bread, a larger patisserie caravan and, of course, also a much larger selection of cheeses. If something has been picked up elsewhere at this point, the guest at the “Bareiss” will continue to offer a cheese offering that could even make some specialist business jealous. (And probably with at least one Bremer GG colleagues should ensure damp dreams... From over 50 perfectly mature varieties you can choose here. If there is a lab bread per table, quite à la mode, a lush selection is now offered. With a kind of belly store, the service power comes to the table and offers several types of bread. There are grapes anyway, various Chutneys and Senf as well. I'm staying faithful and despising all this. Good cheese doesn't need anything like that for me. Cheese carts The Pâtisserie is headed by Stefan Leitner and also here the classic line will not leave. The village of Zartbitterschokolade and Mousse on a Sablé is easier than expected. Separately there is an ananaseis on air chocolate and pineapple ragout. This is craftsmanship perfect, delicious and serves the need for traditional sweets without contemporary vegetables or herbal creations. Delicious chocolates Törtchen with pineapple, Sablé and Jivara Chantilly air chocolate and pineapple That there is no Pré Dessert has its good reason. Because it is not done with dessert. Of course there is a nice selection of Petits Fours. I didn't notice the details. That's why only the impressions here. Petits Fours But the end is not yet reached. Because now the car comes with chocolates, cakes, cakes and other sweets. And so that no one has to stand hungry or subsugared from the table, a box with various chocolates is also spread before the guest. As I said, there was always something more in the “Bareiss”. Confiserie Wagen Pralinenwahl That we still don't get up badly from the table has almost surprised us a little bit. Claus Peter Lumpp manages to give his dishes a certain ease despite lush and concentrated sauces. And dishes like the Carabinero and the Wolfsbarsch are just too modern. Thus the kitchen shows that although it still offers traditionalists what they expect in this house, it also understands to go with time. No one's up here anyway. The magnificent cheese car and the don't want to end up on confectionery are already taking care of this. The service under Maître Thomas Brandt is also well served on the narrow ridge between formality and relaxed relaxation. Everything here has style, but leaves enough space also for the one or other anecdote and the smalltalk with the guest. I would particularly like to highlight Teoman Mezda, who is doing an excellent job as a sommelier. Of course, he can draw from the full and has available in his extensive compendium everything that has rank, name and corresponding price. But overall, the wine map is well-calculated and offers many options in the double-digit area. The fact that there are also several half bottles in the offer also allows the design of the individual wine journey. Mezda is helpful here with expertise, but without any improvement. And that, with several options, it recommends the most favorable wine, because it suits the food and the preferences described above, it additionally distinguishes it. The wines As much as we look for and experience all kinds of kitchen styles on all our journeys, whether regional, modern or avant-garde – it must always be the great opera. And where, if not here in the “Bareiss”, can you experience it in the very best form? Report and all pictures as always on my blog:[here link]"
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Cheese
You can find Cheese in 10+ Restaurants.
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The Average price for Cheese is:
$6.9