German cuisine has its roots deeply embedded in the history of Central Europe, and blood sausage, or blutwurst in German, is a traditional dish of Germany and of many cuisines all across the world.
Also known as Shwarzwurst, Rotwurst, Topfwurst, and Blunzen, blutwurst is the oldest known variety of sausage, and in ancient times, warriors prepared blutwurst on battlefields. In The Odyssey, Homer mentions a sausage made of pork’s blood and fat and filled in a pork belly. Throughout the Roman Empire, blutwurst was eaten during various festivals. It was because of this that during the early Middle Ages, blutwurst was forbidden because of the link to pagan festivals. However, due to the persistence of the people and their love of the sausage, the ban was eventually lifted.
Blutwurst is a dark, almost black, sausage made from fresh pig’s blood, diced pork and pork fat, salt, pepper, and assorted seasonings. At Bauhaus, we serve our crispy blood sausage with cabbage and mustard.
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! Learn more about the event by clicking on the image, and save your table by making a reservation with the button below!
‘Vegetable of kings,’ ‘edible ivory, or simply ‘white gold’ – whatever you call it, white asparagus is synonymous with German cuisine, and at Bauhaus we wait all year for Spargelzeit, or asparagus season! During this short season, Germans enjoy the delicate flavour of this spring vegetable at least once a day. This adds up to a national total of over 70,000 tonnes of Spargel per year!
White asparagus has a deep history of being a luxury vegetable. As far back as 2000 BCE, the vegetable was cultivated by the Ancient Egyptians, the Greeks, and the Romans. Throughout the reign of King Louis XIV, the vegetable gained popularity and was reserved for the tables of the court. It takes three full years for an asparagus plant to produce its first tip.
White asparagus grows underground, surrounded by the earth. This protects the slim stalks from sunlight, keeping them from turning green, while also enhancing the subtle natural flavours. Rich in nutrients and low in calories, you can feel good about taking full advantage of Spargelzeit!
At Bauhaus, we’re serving white asparagus soup, as a side dish, or as an add-on to our beloved wienerschnitzel. It doesn’t get more German than this, so be sure to take part in the magic of Spargelzeit before it disappears for another year!
Bauhaus is one of the six top dining destination restaurants in mid-USA and Canada! We are extremely honoured to be named alongside these great restaurants in the Discovery Series, all chosen by votes from the esteemed members of the World’s 50 Best Academy.
The Academy is comprised of 1000 members, each chosen for their expertise in the international restaurant scene. To create the Academy and ensure a fair representation of the world’s restaurant scene, the globe is divided into 26 individual regions, which each region been appointed a chairperson. Each chair selects a voter panel of 40 people, including themselves, to guarantee a balanced selection of restauranteurs, chefs, food and restaurant journalists, and gourmets.
Click to read more about the World’s 50 Best Discovery Series and the other winning restaurants.
We are excited to announce that Bauhaus is named as one of the finalists for Vancouver Magazine's Restaurant Awards! This is the first time in the awards' 27 year history that the nominees have been revealed. The winner will be announced on April 18th, so stay tuned!
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. 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.
Bauhaus Restaurant'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.
Bauhaus 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.
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: email@example.com
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) Bauhaus 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.