The one and only Wiener Schnitzel.
First of all, let's get one thing straight, at Bauhaus, we offer one schnitzel only, the Wiener Schnitzel.
Wienerschnitzel is a thin breaded slice of veal ( not pork). The word Wiener Schnitzel dates back to 1862. In Austria, the term Wiener Schnitzel is protected by law, and any Schnitzel called by that name has to be made from veal.
This coveted dish origin dates back to the Romans who left refinement of a thin slice of meat dredged in breading and fried in the one century BC by Apicius, the guy that we know of that wrote the first cookbook.
It was later when Roman armies brought their culinary traditions with them to Germanic countries. First officially appearing in Germany at the end of the 19th century, with the mention in a cookbook from 1831 and in the popular southern German cookbook by Katharina Prato. Today the dish is a staple in German cuisine.
One huge misconception is that the Wiener Schnitzel is a big piece of dry meat. If done right, this statement could not be further from the truth. Starting with a high-quality piece of veal, pounded very thin. The thinness of the meat allows for it to not only be broken down but can cook quickly resulting in the outside to be crispy and the inside tender and juicy.
Served with a lemon wedge, fresh seared potatoes, and cranberry jam. ( make sure to squeeze the lemon on the meat to bring out the sweet flavour.)
The Wiener Schnitzel is a beautifully fresh, crisp dish that is sure to become one of your favourite dishes on our menu.
Bauhaus Kitchen News
"One cannot think well, love well, sleep well if one has not dined well." ― Virginia Woolf
Valentine's Day Chef’s Menu
$100 per person
scallop / bean / bacon / pear
john dory / parsnip / pine nut / raisin
venison loin / kohlrabi / juniper / potato
chocolate / passionfruit / mango
Rhine Valley Rieslings – Rheingau / Rheinhessen - A look into the Bauhaus wine cellar
Robert Weil Kiedricher Gräfenberg GG 2015
A Grand Cru from German soil, the finest dry wine the estate hast to offer. With complex, nuanced structure and minerality, a weighty powerhouse, with provocative fruit aromas and a profound depth. A Grand dry Riesling that embodies the exceptional and distinctive qualities of its terroir, and one which will continue to age and develop for decades to come.
Robert Weil Kabinett 2015
High mineral tones, cut a clear edge through this bristling, honey flavoured Kabinett. Equal parts sweet and tart with notes of tangerine and lemon. The low alcohol levels lend it the nuanced elegance and complexity to perfectly complement a broad range of dishes.
Robert Weil “Rheingau” Riesling trocken 2015
Bright, lively fruit, well integrated and balanced acidity and a stately Baroque body. Classic Stone fruit aromas and lush citrus flavours are woven into a refined minerality, making this the perfect wine for cuisine from Schnitzel to Thai-food.
Balthasar Ress Hattenheim Nussbrunnen GG 2012
Citrus fruits and peach dominate this Riesling on palate and nose, while there are flavours of chalk and a hint of green tea. Beautiful long finish with a moderate complexity, make this wine a must try Riesling. Aeration will benefit this wine in the first five years.
Wittmann Westhofer Kirchspiel GG 2012
Piquant, fresh and citrusy on the palate, this is a densely woven, rich and intense Wine from the “Kirchspiel” Vineyard. The Wine is very clear and fresh, combining its powerful and chalky nature with tensions, freshness, and fines, the finish is long and very promising.
Gunderloch Nackenheim Rothenberg GG 2010
2010 was a cold summer in the Rheingau, with a rainy September didn’t hurt this complex wine. High concentrations of herbs and candied citrus fruits, mixed with intense minerality and a high acidity, will let this wine age and develop for up to 20 years.
On January 30th at 7 pm, join Uwe Boll's Wine Club for a special dinner featuring some beautiful aged Spanish wines. Chef Stefan Hartmann will be creating an extra special Spanish inspired menu for the event, which is sure to please.
After our successful Australian, Austrian, Napa and Italian themed wine dinners, we will now move on to Spain. The wine menu for the evening will be a selection of the top wines from the region.
The set menu price is $130, and wine is additional. The wines will be served by the glass and, as always, at price plus 20%.
"The great thing about this month's wine dinner is that Spain you can get some top wines for affordable prices, so overall this event will be less expensive than our previous wine dinners." Uwe Boll
"Every night I walk into the restaurant and talk with our guests. My hope is to impart some good advice: a delicious dish tastes even better when paired with the right wine. Whether you're enjoying braised beef, steak, duck, or deer, you will lose one-third of the flavor of the dish if you pair it with a cocktail instead of a good red wine. We keep our wine prices at the lowest margins possible to encourage our patrons to make the most of their dining experience. My wine club is the perfect place to learn." - Uwe Boll
To join Uwe's wine club email email@example.com
Monday to Thursday: 5:00pm – 10:30pm
Friday & Saturday: 5:00pm – midnight
Sunday: 5:00pm – 10:30pm
Monday to Friday: 11:30am – 2:30pm
Stefan Hartmann is internationally acclaimed for his unique style that has been praised as “new German cuisine.” He has earned a reputation as having a flair for transforming heartwarming traditional dishes into new contemporary creations. Every few months he tries a new tasting menu and is always keeping one step ahead of culinary trends.
For the month of January, Stefan will be trying a new "surprise tasting menu". Guests will not know what they are expecting until it arrives.
The one thing Stefan Hartmann wants people to know about Bauhaus Restaurant is just how liberating it is to relax and enjoy your dining experience: "Just relax, sit down, and enjoy a great meal. I often see people thinking too much in a restaurant. The happiest customers are always the ones who are relaxed. Just leave it in our hands and we will take care of you."
Chef Stefan's 5 course Surprise Menu
add cheese course
On January 16th, diners at Vikram Vij’s South Surrey restaurant My Shanti, are in for a culinary treat! That evening, in a one-of-a-kind event, Chefs Vikram Vij and Stefan Hartmann from Gastown’s Bauhaus restaurant, will share a kitchen, and create dishes from each other’s home countries – India and Germany respectively. This Bau-llywood pairing will see Vij returning to the European roots he set down in the 80’s – he lived and worked in Germany for a time, as well as being trained in Austria where German cuisine is the norm – and will mean Michelin-starred Chef Hartmann can revisit some of the Indian dishes he created for Berlin’s large Indian community before his move to Vancouver.
“I cannot wait to cook food with a German influence again,” says Vij. “I’m working on some great dishes, with some incredible and authentic ingredients, and I’m excited to hear what people think when they taste them.”
“It’s going to be a really wonderful experience" says Hartmann. “I’m a huge fan of Indian food, and when the idea of this culinary swap came about, I thought it would be a great chance to showcase a different style of cooking for both of us.”
The event will be ticket-only, and for $99, you will receive a four course dinner, complete with wine pairings from local wineries.
You can book by emailing: firstname.lastname@example.org with the subject line: “Bau-llywood”
We had the lovely Karin Bohn visit Bauhaus last week speaking with The Social Life's Joshua Langston. Talking all things fashion, business and cocktails.
1 1/4 cognac
1/2 sweet vermouth
1/3 Averna amarro
Garnish with dry blood orange and sunchoke shell stuff with sunchoke purée.
On the rocks.
LIFESTYLE: COCKTAIL CONVERSATIONS W/ JOSHUA LANGSTON AT BAUHAUS RESTAURANT
During the holidays, we're offering exceptional seasonal menus crafted by Chef Stefan Hartmann. Our Holiday Group Menu includes three or four courses featuring a choice between several delicious dishes: smoked mackerel, duck liver mousse, braised beef (with potato dumpling), skate wing, hazelnut cake, white chocolate parfait. Our Christmas Eve Menu features four courses with butter poached lobster, cod, braised beef, and nougat parfait. Finally, our New Year's Eve Menu features five splendid courses: trout, mushroom consommé, turbot, beef tenderloin, and chocolate.
Limited seating available. To make a reservation please email email@example.com or online www.bauhaus-restaurant.com
Christmas Eve Menu
New Year's Eve Menu
A good meal starts with the perfect glass of wine. Would you like to learn more about how to select a great dinner wine? Or simply try some of the best wines from around the globe? If so, I invite you to join my bimonthly wine club, where members meet up to sample diverse wines, region by region, with dinner at Bauhaus Restaurant. The best part is, we only charge for the wine at cost plus 10%, which gives you a great deal on higher-end wines.
Our next wine club dinner will take place on December 12th, which will feature wines from the Toskana region of Italy. Your palate will revel in the taste of Sassicaia, Ornellaia, and Solaia. The food will also be Italian inspired and include some Truffle dishes. The cost for this wine dinner is $130 (in addition to the cost of the wine). If you are interested in joining us at this wine club dinner, please email firstname.lastname@example.org. Don't hesitate! Space is limited to 20 people and there are only 6 spots left.
Meet Bauhaus Restaurant sous-chef David Mueller. David started his culinary career in 2006 while attending university in his hometown of Kelowna, British Columbia. Shortly after realizing his passion for restaurants he started to hone his skills at the Eldorado Hotel, working alongside two culinary stars: Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best. In 2012, David traveled to Ottawa to stauge for a month at Atelier, Canada’s fourth best restaurant, under Chef Marc Lepine. After completing this stauge, David set his sights on the Vancouver culinary scene. David became Junior Sous Chef under the prestigious Chef Lee Parsons, who came from Raymond Blanc’s Le Manoir Aux Quait Saisson in England, at Bacchus Restaurant in the Four Diamond Award-winning Wedgewood Hotel.
David views cooking as an art form that is appreciated best when all five senses are balanced. He employs local, high quality ingredients and a masterful technique to achieve sublime flavours, aromas, and visual appeal that leaves you wanting more. His culinary skills, family's German heritage, and drive to learn from Michelin-starred chefs led him to Bauhaus Restaurant to work and learn alongside Chef Stefan Hartmann.