Restaurant review
Seestern, Ulm
“I was absolutely delighted with my vegetarian menu. It never ceases to amaze me how creatively and ingeniously vegetables can be transformed into such a wonderful culinary experience. The variety of flavours, the loving preparation and the harmonious composition of every single course left a deep impression on me. A huge compliment to the two head chefs, Klaus Buderath and Benedikt Wittek, and their entire team – what they create from vegetables is simply magnificent.” (Published in November 2025)
World Meeting
JRE names Frédéric Morel Chef of the Year
500 culinary visionaries are shaping the future of the restaurant industry
![[Translate to English:]](/fileadmin/_processed_/6/e/csm_20230408-Relais___Chateaux_Bareiss_001_1d02101f9a.jpg "[Translate to English:]")
Restaurant review
Bareiss, Baiersbronn
"The Bareiss restaurant is no longer an old-fashioned gourmet temple, but a top-class restaurant that has embraced the spirit of the times"
