Exclusive at Bauhaus, organic wine at it’s best!
Around the “Neusiedler See” in Austria, minutes away from the Hungarian border lays the Wine hills from Heinrich, “Gabarinza” and “Salzberg” in the dryer and warmer east, “Alter Berg” and “Edelgarten” in the west with more rain and a cooler wind coming from the huge forest behind the Vineyards.
Vineyards filled with fruit trees, berry bushes and grazing goats. Biodynamic agriculture without chemicals, beneficial organisms keep the soil alive and let the roots grow deep. The perfect ecosystem to produce outstanding Wine.
60% Zweigelt / 40% Blaufränkisch
2 sides of a coin is how the Heinrich’s describe “Pannobile”, pointing to the quiet, soft and silky aroma with fruit notes on the nose and the crescendo on the palate, impulsive and lively with dark cherries and spice.
40% Zweigelt / 30% Blaufränkisch / 30% Merlot
Notes of berry compote and hints of liquorish are on the nose with ripe cherries, spices and slight smokiness. powerful tannins and again ripe fruits that stay for a long finish. Full bodied, oak and dark ruby colors make this wine another gem in Heinrich’s cellar.
50% Blaufränkisch / 50% Merlot
This dark red and full bodied Wine comes with notes of rosemary and vanilla paired with wild berries fresh from the forest. Firm tannins with lively acidity give a nice structure, cherries and chocolate notes round the tasting experience.
We hate to say it, but summer in Vancouver is coming to an end.
To celebrate the beautiful West Coast weather, we've got a brand new summer's end tasting menu that is sure to surprise and delight. Sample some of Chef Stefan Hartmann's newest fare at two different price points (5 courses for 85 / 6 courses for 95) and don't forget to pair your meal with a great wine (70/80).
Chef Stefan Hartmann newest tasting menu starts with Sturgeon with cucumber and dill (pictured above), followed closely by Skate Wing with white mushrooms, capers, and lemon. Then move on to Potatoes with summer truffle and beurre blanc. Your tastebuds will revel in the famed Veal Tenderloin with artichokes, sweetbread, and quinoa, as well as the Venison with chanterelles, green asparagus, and peach. (Don't forget the wine!) Lastly, enjoy the Dessert Cherries with a cinnamon roll and chocolate.
We're salivating already.
View more details of our menus at bauhaus-restaurant.com.
Spring has sprung and patio weather is upon us! To celebrate the turning of the seasons, we are introducing three new menus for you to enjoy: a chef's tasting menu, an à la carte dinner menu, and a lunch menu.
Chef's Tasting Menu - Start with King Crab with fennel, vanilla, and lemon, followed closely by Sturgeon with artichoke, red lentils and cilantro. Then, satisfy your tastebuds with the Fried Egg Yolk with potato and herb sauce. Moving on to the main, sample the famed Duck Breast with cauliflower, radishes, and black sausage, as well as the Duck Confit with dandelion, semolina dumpling, and foie gras. (Don't forget to pair with a great wine, like Torbreck woodcutters shiraz from Australia.) For dessert, enjoy the Buttermilk Mousse with strawberry and spruce.
À La Carte Dinner Menu - For starters, choose from Mackerel with green apple, White Asparagus Soup with lobster, or Backhendle with cucumber and pumpkin seed oil. For the mains, try the Chicken Fricassee with risotto, the Beef Ribeye with tortellini and lemon, or Braised Veal with fried onion purée. For German classics, try the Simmered Flat Iron, the Veal Beuscherl, or the Schinken with white asparagus. Finally, for dessert, try the Rhubarb with honey whiskey, Tiramisu with espresso and amaretto, a Fresh Fruit Sorbet, or our crumbly Quark Cheesecake.
Lunch Menu - German classics shine on our new lunch menu. Traditional dishes like Simmered Flat Iron, Wiener Schnitzel, Meatballs, and Cheese Spatzle give you lots of choice for lunch. Plus, a new Cod dish with herb risotto and mushrooms, and Gnocchi with radishes. Yum.
Spring has sprung, so come and join us on the patio!
Little known fact: Germans love their white asparagus.
It's known as spargel in Germany but also white gold, the vegetable of kings and edible ivory. Part of the allure may be due to the fact that the vegetable has a short growing season - usually mid April to mid June.
We are now featuring our white asparagus across our menu. For those looking to incorporate the vegetable in their home cooking,
White Asparagus Side Dish Recipe
Chef Stefan Hartmann shares his recipe for the perfect white asparagus side dish.
Method for Cooking
Want to try our white asparagus? Check out our daily lunch specials featuring white asparagus this month.
Monday - Friday: 11:30am – 2:30pm
Although some may deem it a "Hallmark" holiday, Valentine's Day is a celebration deeply rooted in history and observed across the globe.
In Japan, it’s women who give gifts to their boyfriends or husbands; in Australia, it's celebrated with great fan-fare, with 90% of those between the ages of 18-24 taking part; while in Turin, Italy, newly betrothed couples formerly used the day to announce their engagement.
In Germany, the Valentine's Day tradition is thought to have started after the Second World War. Today, heart-shaped gifts chocolates and special cookies are often exchanged and over 25% of Germans say like to celebrate with a romantic dinner at their favourite restaurant.
Here in Vancouver we are definitely on board with that. This Valentine’s day, Chef Stefan Hartmann has prepared a delectable five-course dinner for $100 that includes one of our favourite German classics, Black Forest Cake.
This special menu will be available for the entire Valentine’s Day weekend, from February 12th to the 14th. To book your table, please reserve here. We are happy to suggest wine pairings to accompany your meal.
Tuna and Lobster
Cucumber / creme fraiche / tempura / matcha tea oil
Red wine risotto / Treviso / sour pearl onions
Coconut yoghurt / chocolate Boudin noir / black currant / peppers
Beets / tortellini / horseradish
Black Forest Cake
Cherry / chocolate / chantilly cream
The menu will be available on February 12th, 13th and 14th.
Bauhaus is at it again, bringing innovative culinary techniques and fresh ingredients to a brand new tasting menu. Customize your dining experience by choosing between 4, 5, or 6 courses that highlight the unique and contemporary twist on German classics.
At Bauhaus Restaurant, we are committed to providing the best and most fresh produce available. The price of our dishes reflects not only our labour intensive kitchen techniques, but also the high quality of our ingredients. Not many people are aware, but the majority of the food we offer at Bauhaus is organic! And when organic choices are not possible, we try to source our products from high quality, local farms.
Come enjoy a delicious meal at Bauhaus Restaurant and stay mindful about your food choices.