Winter Tasting Menu at Bauhaus Restaurant

At one of my favourite restaurants in the city that offers tasting menus, Bauhaus recently changed their direction and offerings lead by new Executive Chef Christian Kuehnel. His winter tasting menu offers diners a choice of 3, 4, 5 or 6 courses and you can choose from a selection from each category. Both Lawrence and I had the 4 course tasting menu ($80) along with the additional wine pairings (extra $58) and we shared each of the dishes so that we could try more.

I loved that wines chosen by their wine director Kevin Curley, which represented not only Germany, but also celebrated our fine British Columbia wines as well.

1st course (starter)

Beetroot Soup

Beetroot Soup

Beetroot Soup with eel, yellow beet, pancetta, outstanding soup which was perfectly paired with 2017 Dr. Thanisch, Riesling Kabbinett, Germany

1st course (starter)

Beetroot Carpaccio

Beetroot Carpaccio with blueberry, hazelnut, mushroom

Paired with 2017 Medici Ermete Lambrusco ‘concerto’ Italy


2nd course (Intermediate dish)

Wild mushroom with bread dumpling,

Wild mushroom with bread dumpling, Brussels sprouts, this was rich and delicious and perfect for sharing.

Paired work 2017 Nk’mip cellars. ‘Qwamqwmt’ Chardonay, BC


2nd course (Intermediate dish)


Octopus with purple potato, garlic aioli, parsley powder

Paired with 2018 Lunae Bosoni Vermentino Di sardegna Coli Di alumni, Italy


3rd course (Main entrée)

Duck with pumpkin, pomegranate, walnut and fig

Duck with pumpkin, pomegranate, walnut and fig, this was an incredible dish, it came with the duck done two ways, breast which I am not normally fond of, and duck confit which was served in cubes and outstanding with the flavours of the pomegranate, walnut and figs. It was also perfectly paired with 2017 Nk’mip cellars. ‘Qwamqwmt’ Pinot noir, BC.

3rd course (Main entrée)

Sauerbraten with red cabbage, potato dumpling

Sauerbraten with red cabbage, potato dumpling; this dish was also incredible, as Germany’s national dish, I was happy to see it being offered as a selection on this tasting menu, the beef was braised for over 24 hours which made it so tender, delicious flavours from the meat as well as the red cabbage. Also, perfectly paired with the 2016 The Hatch ‘Dynasty’ red blend, BC.

4th course (Dessert)

Chocolate, mandarin orange

Penfold’s ‘grandfather’ rare tawny, Australia.

Chocolate, mandarin orange; and this dessert was my favourite of the two as I love chocolate as much as I loved this Australian tawny, a perfectly paired match; with Penfold’s ‘grandfather’ rare tawny, Australia.

4th course (Dessert)

Honey cake, lemon, lavender

Honey cake, lemon, lavender, this was Lawrence’s favourite dessert of the two; and it was paired with the 2011 Ruffino “Seville” Vin Santa del Chianti, Italy.

Make sure to reserve ahead to enjoy this tasting menu and choose whichever number of courses you prefer from their selections offered.

Bauhaus Restaurant is located in Gastown at 1 West Cordova Street, Vancouver. You can call them at 604-974-1147. Follow them on Twitter @BauhausRest and instagram @bauhausrestaurant

By: Richard Wolak

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