Coherent with the environment is also the culinary philosophy of Oliver Glowig, characterized by its originality, fantasy and lightness, besides, of course, its taste.

Professionalism and Teutonic technique are at the service of italian cuisine, a culture that Glowig, who's from the länder of Saxony-Anhalt, has always loved. He's had many important experiences over almost 20 years of work...
Top quality...
           product
Accurately selected meat, quality cold cuts and cheeses, rigorously fresh fish, fruit and vegetables, homemade bread with high quality flour and a minimum of 21 hour leavening. Here the products are at the service of technique and creativity, but most of all, they come from the territory, and they are seasonal.
Emotions in Barrique
Fragrances, colours, flavours...emotions. Everything, from dishes to glasses of wine, was studied carefully to tell a story, to live a dream. At Barrique, the best wine production from Italy and abroad meets high quality cuisine to give the customers an unforgettable sensorial experience. As in all tales, also in this magic place there's a happy ending, provided by some fine examples of haute patisserie, made with great technique and creativity.
Pastry Chef Andrea Riva Moscara is the man behind the desserts at Barrique.
Pastry Chef Andrea Riva Moscara is the man behind the desserts at Barrique.
The wine list is of course very important: from the local under the label....
The wine list is of course very important: from the local under the label....