Claus-Peter Lumpp has been head chef at the fine dining restaurant of the luxurious Hotel Bareiss since March 1992, and his cooking is renowned far beyond the confines of the Black Forest. His style is rooted in classic French culinary tradition but also incorporates international influences. The amuse-bouches are fantastic – warm dumplings with a flavourful lobster filling and an aromatic broth made from watermelon, lemon balm and a hint of chilli. The extensive and elaborate dessert creations by head pastry chef Stefan Leitner also deserve a mention – be sure to leave some room for the pralines from the trolley! The decor is upscale further to a modern makeover incorporating elegant details such as hand-cut alabaster designer lamps, chic upholstered chairs and a palette of warm tones. However, the original character of the building has been retained. And then there is the highly professional service team headed up by maître d' Thomas Brandt, plus excellent wine recommendations courtesy of sommelier Teoman Mezda. It's a bonus that you can also partake in this culinary experience at lunchtime.