To continue on after my Dishing with the Chef interview with Chef Stefan Hartmann, he prepared a 6 course tasting menu for me to give me a taste of his modern German cuisine. I have enjoyed his dishes in the past at Bauhaus, this time around he cooked some dishes off menu to highlight his clear flavours and on Modern German dishes.

1st course:

Vitello Tonnato with veal, tuna and tomato

2^nd course:

Mackerel that was in house smoked, topped with an apple celeriac relish and horseradish foam. This dish allowed me to taste more of the mackerel that I had tried earlier in the day during our interview when the mackerel was fresh out of the smoker.

3^rd course:

Local Sturgeon with sweet delicious kale, kale sprouts, red baby beets and white wine foam, this was an outstanding dish, fresh, flavourful and on point.

4^th course:

Flat Iron steak, with horseradish and horseradish foam, Apple, potatoes, an outstanding dish originates in Southern Germany, that celebrates steak and potatoes in such a unique way.

One of the wines which they paired with this course as well as the following was a dry Pinot Noir from German winery Kunstler which was a perfect match.

5^th course:

Braised veal sirloin top cap with herb spätzle, in a delicious red wine jus, with braised cabbage, another flavourful dish where the hours of braising the veal is notable.

Palate refresher

Meyer Lemon Sorbet, with lime granita with a touch of basil and a splash of sparkling German Riesling to refresh my palate after the main dishes and before dessert.

6^th course:

Deconstructed Apple strudel, with almond crumble, Apple raisin compote, a touch of cinnamon, and brown butter ice cream, a beautiful dish and the perfect ending to the tasting menu.

Bauhaus Restaurant

1 West Cordova Street, Vancouver

Tel: 604-974-1147

Web: http://bauhaus-restaurant.com/

Twitter: @BauhausRest

Get to know Executive Chef Stefan Hartmann and read my interview with him here.

By: Richard Wolak