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Bites by Highsnobiety is a recurring series focused on showcasing unique and noteworthy dishes from around the world. Our exploration is centered around signature recipes that shy away from the conventional, the established, or the expected. This time around we visit Bauhaus to try the Quail Stew.

Quail Stew

Ingredients: Quail, quail egg, pear, bacon, beans

Origins: This unique quail dish was inspired by Michelin-awarded Chef Stefan Hartmann’s childhood growing up in northern Germany. Birnen, Bohnen und Speck was a dish Hartmann enjoyed. The dish is a type of stew, the main ingredients are pears, beans and bacon and often served alongside potatoes. The pears were extremely hard and inedible eaten as fruit if not stewed with the fat of the bacon.

Restaurant: Bauhaus is located in Vancouver. The restaurant is lead by celebrated chef Stefan Hartmann and owned by film director Uwe Boll. Bauhaus Restaurant is named after the famous design movement from Germany, which seamlessly marries form and function. Many of the dining room elements were custom designed in the original Bauhaus style. Stefan Hartmann has been creating light, lean and local gastronomic delicacies by infusing contemporary flair into traditional favorites. Hartmann has brought the taste of Germany to Vancouver’s trendy Gastown district, where the communal spirit of neue deutsche Küche resonates with British Columbia’s local food scene.

Also make sure to read about the Rabbit Kidney Gnocchi at Industry Standard and the Silk Tofu at Zenkichi.

  • Photography: Blake Ponto for Highsnobiety.com

Vancouver-born, Berlin-based writer, photographer and editor with a steady hand on the keyboard.

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