My husband and I are San Francisco foodies who make it a point to eat at the best restaurants during our extensive travels around the world. On our first night of a one month trip through Austra and Italy (when we learned that our first choice restaurant wasbooked), our concierge at the Bristol suggested Walter Bauer. By the end of our meal, we had decided that Chef Christian Domschitz is unquestionably one of the best chefs in the world.
When my artistic masterpiece appetizer was first placed before me, we were was at once amazed by the plating perfection and concerned that, as often happens, the quality and flavor of the innovative dish would not live up to its elegance. My concern was put to rest from the first bite.
Each course was so beautiful I felt guilty putting my fork in it to take a bite. My sea bass was coked perfectly and dressed with amazing, innovative vegetable purees. My husband rates his restaurants by its lamb and has put Walter Bauer In his top 3 lamb experiences. After such a spectacular meal, we couldn't wait for dessert and were not disappointed. This meal was without question the highlight of our entire trip and is a particular stand-out from traditional Germanic cuisine.
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