VANCOUVER — After months of renovating and restoring the historic Boulder Hotel in Vancouver, Uwe Boll, director and producer (House of the Dead), has opened Bauhaus.
Michelin-starred chef Stefan Hartmann offers a menu of New German Cuisine, which centres around revitalizing reliable staples. The menu includes spot prawns with white asparagus, hollandaise and terragon; halibut with caper crust, bean purée and lemon butter; and goat-cheese strudel with white or green asparagus (the eight-course tasting menu is $110). Bauhaus also offers a lunch menu, priced between $14 and $27. “The good part about the long renovation is that it gave me more time to explore and sample ingredients from suppliers and farmers all over the mainland to ensure I have the best on my menu,” says Hartmann.
The cocktail menu, by German bartender Florian Rupp features original German-inspired drinks such as the Buttermilk Margarita, featuring tequila, buttermilk, fresh lime, lemon, agave nectar and quince jam.
Check out the May digital issue of F&H for more information on Bauhaus.
