This month, we’re celebrating one year with Daniel Klintworth, our General Manager. You've probably seen him greeting guests at the door, or maybe he's helped you choose a bottle of wine to pair with your meal. It's been one great year with Daniel. Whatever it is, it's likely you love Daniel as much as we do!
Born in Germany, Daniel began his career in the kitchen of Hotel Quellenhof, a 5-star boutique hotel in his hometown of Aachen. It was there that he trained under Michelin-starred chefs Ranier Wolter and Guido Havercook. After six years of culinary experience, Daniel made the great leap to the other side of the restaurant industry and began training in front of house.
With a move to Frankfurt and stops in various restaurants and hotels, Daniel opened a high-end nightclub for the modeling agency EastWest Models. Over the course of his seven years of management, the business expanded to several nightclubs, bars, and cafes across Frankfurt.
In 2014, Daniel packed his bags and made the move to Vancouver to begin a new adventure and explore a new city. He has worked in various locations, gaining a sense of what Vancouver has to offer. In early 2016, Daniel joined the Bauhaus team as General Manager, completing the German lead trio with Stefan and Uwe.
Happy Anniversary, Daniel! Thanks for being a part of the team.
The Latest at Bauhaus
From voters' awards and wine club dinners to an incredible fundraising event, there's lots of exciting things happening at Bauhaus in April and May! Read below to find out how you can help us win some amazing awards, join our wine club, and dine with a purpose to help Canada's youth.
Scout Magazine’s Spring 2017 Scout 25 has just been released! The Scout 25 is the magazine’s list of Vancouver’s best, most consistent, and most representative restaurants, and is decided four times a year by an esteemed panel of local restaurant industry veterans and food experts, each of whom submit a list. Click the button below to vote for Bauhaus and your other two favourite Vancouver restaurants!
BC Restaurant Hall of Fame Awards
Voting is still open for the British Columbia Restaurant Hall of Fame Awards! Bauhaus is nominated for Best New Restaurant and Best Independent Restaurant. Click below to cast your vote for Bauhaus, and you can vote as many times as you like until May 8th.
Uwe's April Wine Club Dinner
There are still a few seats left at Uwe’s next wine club dinner on April 10th! An evening filled with Italian Brunellos and Amarones, served alongside an Italian-inspired menu by Chef Stefan Hartmann. The dinner is $130 in addition to the cost of the wines. This is an excellent opportunity to try a selection of incredible wines paired with an equally delicious menu. To join Uwe’s wine club, click below.
Tonight for Tomorrow
We are so excited to be partnered up with Mealshare for their exciting fundraiser, Tonight for Tomorrow! Mark Wednesday, May 10th down in your calendars because we will be supporting this great initiative - and all you have to do is eat! Every dollar you spend on food at Bauhaus equals $1 being donated to Mealshare’s growth and expansion, so this is the night were you can feel good about ordering one of everything. Click the button below to make your reservation.
Chef Stefan Hartmann's mackerel dish may not look conventional in the slightest, but it has deep roots within the histories and traditions of German and Scandinavian cuisine.
At Bauhaus, Chef Stefan Hartmann smokes the North Sea mackerel with apple tree wood to enhance the natural flavours of the fish, and pairs the fish with the traditional horseradish in the form of a foam, green apple relish, on pumpernickel bread.
Bauhaus is honoured to be nominated for two awards this year in the BC Restaurant Hall of Fame for both Best New Restaurant and Best Independent Restaurant!
It's contest time! To win a $100 gift certificate to Bauhaus, the entry rules are simple: follow us on Instagram, like the photo photo above on our profile, and tag 3 friends you'd celebrate with! The winner will be drawn on Monday, March 13th and contacted via Instagram DM.
Click below to connect with Bauhaus on Instagram!
Mark your calendars – Uwe’s next wine club dinner is April 10th at 7pm! The evening will be covering the Italian Brunellos and Amarones, alongside an Italian-inspired menu by Chef Stefan Hartmann.
After travelling the world of wine through past evenings of Australian, Spanish, Austrian, and Napa Valley wines, we are returning to Italy. The regions of Tuscany and Valpolicella have produced two of Italy’s most well-known and sought-after wines for centuries.
The evening will begin with the Brunello wines and their smooth tannins and fruit-driven character, and will be followed by the ripe and full-bodied Amarones. The wine-filled evening is sure to transport you straight from Gastown to warm and sunny Italy.
This dinner is $130 in addition to the cost of the wine. This is a perfect opportunity to try a selection of impeccable wines paired with an incredible menu. Space is limited, so don’t hesitate!
To join Uwe’s wine club, please email: firstname.lastname@example.org
April 10th, 2017
1 West Cordova, Gastown, Vancouver
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
For Valentine's Day (Valentinstag) chef Stefan Hartmann has created a delightful 4-course menu, boasting with such delicacies as fresh scallops, John Dory, venison loin, and decadent chocolate.
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”