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.

“Hartmann has achieved the best fine-dining restaurant in the city….with brilliant strokes of his
culinary talent.”~ Huffington Post

“One of the Best Canadian Restaurants for Business Dinner”~ The Altitude Report



Stefan Hartmann



The Bauhaus Restaurant is honored to have Michelin Star Chef Stefan Hartmann take on the role of executive chef. Born in Uelzen Germany, Stefan Hartmann is now internationally acclaimed for his unique style that has been praised as “new German cuisine”. He has earned a reputation as having a flair for transforming heartwarming traditional dishes into new contemporary creations. Over the last decade Stefan Hartmann has worked in some of Europe’s most notable Michelin Star restaurants including Kolja Kleeberg’s Restaurant “Vau” in Berlin and “Maximin” in Vence, France. Stefan Hartmann opened his own signature restaurant “Hartmanns” in 2007 in the heart of Berlin. The restaurant caught the eye of food critics all over the world, with amazing reviews including in both USA Today and New York Times. He proved worthy of all the publicity and went on to win many culinary awards such as the Master Chef Award and the Newcomer of the Year award. He was given a prestigious Michelin Star in 2010. Stefan Hartmann is excited to open The Bauhaus Restaurant, bringing to Vancouver his love and appreciation for European and German fine cuisine.

Stefan‘s message
“As soon as you enter the Bauhaus Restaurant, you will experience the reason why I became a chef. I grew up in Northern Germany, immersed in its unique style of regional cuisine (quite sweet and rich, but not too heavy). I have always loved food, but after discovering a wide variety of international cuisine, I decided to go back to my roots and focus my craft on German-style food. Today, I am very happy to share my passion for the classic dishes I enjoyed as a child; the dishes I miss most when I am away from home. My à la carte evening menu will use the freshest local produce from British Columbia and my chef’s tasting menu will represent the essence of my culinary craft.”

Uwe Boll


On set Directing / In the Name of the King: A Dungeon Siege Tale

Born in Wermelskirchen, Germany, Uwe Boll was only ten years old when he started filming shorts on his Super 8 camera. His drive to become a filmmaker has resulted in an explosive career in which he has financed, produced, and directed over 35 features including Darfur (awarded Best Film at the New York Film Festival), Rampage, Auschwitz, Max Schmeling, and Assault on Wall Street. His films have been screened in over 100 countries and at more than 70 international film festivals. Boll’s passion for fine food and wine has also led to his most recent venture: the opening of Bauhaus Restaurant. Inspired by modern European cuisine, Boll saw an opportunity to bring the taste of Germany to Vancouver. After getting world-renowned Michelin-starred chef Stefan Hartmann on board, Boll began a six-month long renovation on an iconic heritage building in the trendy Gastown district. Much like his passion for film, Boll is adamant that every Bauhaus guest has a unique and pleasurable culinary experience.

David Mueller


Sous Chef David Mueller

David started his culinary career in 2006 while attending university in his hometown of Kelowna, British Columbia. Shortly after realizing his passion for restaurants he started to hone his skills at the Eldorado Hotel, working alongside two culinary stars: Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best. In 2012, David traveled to Ottawa to stauge for a month at Atelier, Canada’s fourth best restaurant, under Chef Marc Lepine.  After completing this stauge, David set his sights on the Vancouver culinary scene. David became Junior Sous Chef under the prestigious Chef Lee Parsons, who came from Raymond Blanc’s Le Manoir Aux Quait Saisson in England, at Bacchus Restaurant in the Four Diamond Award-winning Wedgewood Hotel.

David views cooking as an art form that is appreciated best when all five senses are balanced. He employs local, high quality ingredients and a masterful technique to achieve sublime flavours, aromas, and visual appeal that leaves you wanting more. His culinary skills, family’s German heritage, and drive to learn from Michelin-starred chefs led him to Bauhaus Restaurant to work and learn alongside Chef Stefan Hartmann.


Dining at Bauhaus

We serve dinner seven nights a week and lunch Monday through Friday.  Dinner reservations are available from 5:00 p.m. to 10:30 p.m. and lunch reservations from 11:30 a.m. to 2:30 p.m. Online reservations are limited so please call or email the restaurant directly for additional availability. reservations@bauhaus-restaurant.com

General Reservation Policy

In order to provide you with the best dining experience we require advance notice for guests with any dietary restrictions or allergies. Each table is reserved for 2 hours. Notify the restaurant in advance if you wish to keep your table for a longer period. In the event of a no-show, or cancellation with less than 48 hours notice for bookings over 5 people, the credit card entered will be charged 35.00 per person.

Inquire About a Large Group or Event
Whether you are looking for an intimate space for fifteen or a beautiful venue for up to 100 guests, Bauhaus is the perfect choice over the holiday season.  This year offering two seasonally crafted menus from Chef Stefan Hartmann, as well as an exemplary wine list and bespoke cocktails. For information on private bookings, please contact Kimberley Busch at kimberley@bauhaus-restaurant.com


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Uwe’s Wine Club: December 12, Toskana Italy

A good meal starts with the perfect glass of wine. Would you like to learn more about how to select a great dinner wine? Or simply try some of the best wines from around the globe? If so, I invite you to join my bimonthly wine club, where members meet up to sample diverse wines, region by region, with dinner at Bauhaus Restaurant. The best part is, we only charge for the wine at cost plus 10%, which gives you a great deal on higher-end wines.

Our next wine club dinner will take place on December 12th, which will feature wines from the Toskana region of Italy. Your palate will revel in the taste of Sassascaia, Ornellaia, and Solaia. The food will also be Italian inspired and include some Truffle dishes. The cost for this wine dinner is $130 (in addition to the cost of the wine). If you are interested in joining us at this wine club dinner, please email info@bauhaus-restaurant.com. Don’t hesitate! Space is limited to 20 people.


Friday and Saturday Valet Parking Available


Bauhaus Restaurant is firmly embedded in the rich history of the Gastown district. The dining room is housed inside one of Vancouver’s most unique historic buildings, The Boulder Hotel, which was originally built in 1890.


Sunday, Monday, Tuesday, Wednesday, Thursday  5:00pm – 10:30pm
Friday, Saturday: 5:00pm – 12:00am


Monday, Tuesday, Wednesday, Thursday, Friday: 11:30am – 2:30pm


Address: 1 W Cordova St, Vancouver, BC V6B 2J2
Located in Gastown Vancouver


Phone: 1 604 974 1147
Email: info@bauhaus-restaurant.com



Bauhaus Restaurant Location