Vancouver, BC | Chef Stefan Hartmann’s mackerel dish may not look conventional in the slightest, but it has deep roots within the histories and traditions of German and Scandinavian cuisine.
It is impossible to think of North German cuisine without smoked meat and fish. The smoked fish from coastal areas are well-loved across Germany, even in south, with the best known being smoked herring, sprat, and eel, and other fishes such as mackerel and halibut (but by no means are they less delicious!).
The traditional and still-preferred North German fish smoking method uses a type of smoker known as Altonaer Ofen, or Altona Oven, named after a city that is now a part of Hamburg. Beech wood is typically used for the cooking process, with alder wood then giving the fish its delicate smoky flavour and golden colour.
Horseradish is a classic pairing for smoked fish in Germany, either in the form of a cream, shaved, or in salads, and also frequently served with a dark rye bread, such as pumpernickel.
At Bauhaus, Chef Stefan Hartmann smokes the North Sea mackerel with apple tree wood to enhance the natural flavours of the fish, and pairs the fish with the traditional horseradish in the form of a foam, green apple relish, on pumpernickel bread.
Chef Stefan’s twist on the classic smoked mackerel is available at Bauhaus as an appetizer for $18.
Owner: Uwe Boll
Executive Chef: Stefan Hartmann
Sous Chef: David Mueller
General Manager: Daniel Klintworth
Event Coordinator: Kimberley Busch
Bauhaus Restaurant is Vancouver’s newest award-wining upscale dining experience, delivering innovative techniques, fresh flavours, and exceptional service. The a la carte menu reflects a contemporary approach to German classic cuisine, while the seasonal tasting menu showcases modern European fare.
Located in Gastown, the restaurant is housed inside one of Vancouver’s most unique historic buildings, The Boulder Hotel, which was originally built in 1890. Over the last 100 years, the building has gone through many changes, from its early days as a saloon, to a bank, and, finally, a hotel. Led by Vancouver designer Andrea Greenway, we have designed the restaurant to work within this historic space, featuring a dining room, a large lounge area, and an open-concept kitchen.
“I tried the six course tasting menu and it blew me away. Seriously.” – The Vancouverite
“Fine-dining classic unlike anything else.” – The Globe & Mail
The GOODS from Cibo Vancouver, BC | Cibo Trattoria and UVA Wine & Cocktail Bar General Manager Mark Taylor has convened a fresh new tandem in the cucina in… more
The GOODS from Liquidity Wines Okanagan Falls, BC | This Easter, adults are invited to join in the hunt through 30 acres of scenic vineyard for Liquidity… more
The GOODS from Wings + Horns Vancouver, BC | A new collection of wings+horns sneakers has arrived for Spring/Summer 2017, featuring considered updates to… more
The GOODS from Cadeaux Bakery Vancouver, BC | Cadeaux Bakery is a boutique pastry shop specializing in viennoiserie, custom cakes and desserts. We are looking… more
The GOODS from Eastside Flea Vancouver, BC | After months of plotting our new non-profit organization, we're finally ready for a launch party! On March 31st we… more
The GOODS from Farmer's Apprentice Vancouver, BC | As spring has sprung, so too has regular lunch service at acclaimed South Granville locavore restaurant… more
The GOODS from Miku, Minami & Gyoza Bar Vancouver, BC | Aburi Restaurants celebrates the arrival of cherry blossom season in Vancouver with several new… more
The GOODS from Culinary Capers Catering Vancouver, BC | CATIE Awards (Catered Arts Through Innovative Excellence) are presented by the International Caterers… more