"Accommodation" Restaurants in Canton Bern
Head chef Martin Göschel focuses exclusively on Swiss proteins in his alpine cuisine. This is by no means restrictive, but rather sharpens the guests' senses for the essentials: sustainable gourmet cuisine at the highest level in a quiet, elegant ambience.
Tsutomu Kugota is a sushi master and one of the best chefs for omakase cuisine in Switzerland. His creations enrich the gastronomic tradition of Japan with surprising combinations that will remain unforgettable after a visit. The sake selection is superb.
The ambience is best compared to a French country house. Kurt Mösching's modern French style of cooking is a perfect match. The dishes are delicately plated and served by the charming hostess Iris Mösching and her team.
At the "Hotel Seepark Thun", the youngest star chef in Swiss gastronomy invites his guests on a culinary journey in "Centric Dining". Sascha Spring starts his tasting menu "In the glow of the first hour" with a poached oyster, green apple, celery and sudachi. This is followed by a beignet - filled with Amsoldinger fondue, topped with fried onions - and a cannelloni canapé, which he has been serving since his first menu, filled with veal, served with ponzu, sour clover and kimizu. We are impressed. The bread course celebrates old craftsmanship: organic Gantrisch sourdough bread, with flower-shaped cheese butter, grape jam and Stockhornmutschli. Susu, as Sascha Spring is also known, used to eat this for breakfast. And we confess: It really does go well together. The amuse-bouche and tartare showcase the regional products that Spring uses: Aemme shrimp as ceviche, a Simmental beef as tartare. There is absolutely nothing to complain about with either course. For the intermediate course, a fluffy Steffisburg mashed potato with confit egg yolk, leek and Loïta's autumn truffle is served. These ingredients are a perfect match, and not just because of the fall season. For the main course, we enjoy a perfectly crafted pigeon breast from Bresse with parsnip and cassis whey. The dessert is a tribute to Susu's aunt's chestnut cake: served as a financier, with sea buckthorn, vanilla miso and oolong tea - a surprising composition of sweetness and spice. We end Susu's personal and passionate menu with a cannelé, grandmother's Spitzbuben and kalamansi with Maracaibo chocolate.
Radius serves the "Menu vo hie" with ingredients from a radius of 50 kilometres - herbs from the hotel garden, Burgdorf shrimps, its own fruit. Chef Stefan Beer explains individualistic dishes personally. Central Swiss butter with mushroom ash is served with the bread.
Local and seasonal is not just a figure of speech here, as fruit and vegetables often come from our own garden. As if that wasn't enough, you are even spoilt with cheese specialities from cows on the farm. There are also matching wines to accompany your meal.
The Hôtel du Cerf cooks with conviction: classic craftsmanship, with a modern twist and realised with precise technique. The dishes are minimalist and clear-cut, without gimmickry. A place that emphasises substance and offers gastronomic delights without compromise.
In the elegant dining room, guests can enjoy a varied international cuisine with finely balanced, seasonal ingredients. The creations are perfectly crafted and combine influences from Switzerland, Italy, France and Asia.
La Bagatelle in the Grand Chalet Gstaad serves classic French cuisine with a Mediterranean twist, inspired by market and Alpine produce. The terrace offers panoramic views of Gstaad, the wine service is prominent and the open wooden centre radiates warm elegance.
The young team offers guests dishes inspired by travels through Japan and Scandinavia and characterised by French gastronomic craftsmanship. Local, high-quality products and collaboration with regional producers are a top priority.
The Glacier in Grindelwald focuses on modern design and ambitious cuisine. Finely balanced courses bring out the best in local produce. The alpine backdrop and the creative signature make the Glacier a place for contemporary gourmet enjoyment.
Jack's Brasserie is a Bernese institution with classic French cuisine and legendary schnitzel. The Art Nouveau architecture creates an elegant setting that is reminiscent of the great brasserie tradition and characterises the restaurant's special character.
Alpine elegance and hospitality come together at the Waldhotel Doldenhorn. Several parlours and lounges provide the perfect setting for a varied cuisine that uses regional products impeccably and whose gastronomic appeal extends far beyond Kandersteg.
Jack's Brasserie in Wengen combines the charm of a classic brasserie with an Alpine backdrop. The large windows offer a view of the mountains. Inside, warm wood creates a cosy atmosphere, while familiar classics are served by pleasant service.
The Hotel Belvedere's gourmet restaurant is small, with just six tables. Guests are rewarded with international cuisine that emphasises selected products. The ambience is cosy, the service attentive and the food excellent!
Since May, Executive Chef Laura Magee has been in charge of the four-star hotel "The Cambrian" and the "Bryn Williams Restaurant", the hotel's top restaurant. The Irishwoman greets us from the kitchen with a chicken canapé with chimichurri, seaweed powder and a slice of pickled cucumber. The vegetarian greeting: a falafel ball with avocado topping. The "Chef's Choice" consists of five acts and has been cleverly designed by the kitchen so that omnivores and vegetarians are equally happy. This means that some of the courses are the same. The start, for example: Asparagus with sliced egg yolk, ricotta and rocket. The next course is different: marinated salmon with zabaglione cream, finger limes, vinegar pearls and avocado-wasabi dab. The vegetarian course is a comforting mushroom soup. The "Signature Dish" with Japanese eggplants is served to all connoisseurs. Topped with fried vegetable slices with miso espuma, sesame seeds and spring onion rings. This course conveys almost all the flavors: sweet, umami, salty, sour. We all agree that this dish should never be left off the menu. The vegetarian main course focuses on a roasted and blanched quarter of white cabbage on a bed of tofu, borlotti beans and diced vegetables. For the meat eater, duck was roasted, plums confit and a jus cooked down. The sauce combines the other ingredients wonderfully thanks to its sweet and golden taste. For dessert: muscovado cream with dehydrated strawberry slices, fresh blueberries and a strawberry broth, served in a glass. Granola provides the crunch and a mint leaf the freshness.
At the Moosegg, regional products are cooked with precision and creativity. Meat and fish from the Emmental with international influences make up the menu. Tasty dishes with surprising flavours are served with a view of the Emmental hills.
The terrace overlooking Interlaken offers more than just a great view - it is part of the experience. Brasserie cuisine is served that takes the classics seriously, but doesn't feel at all museum-like. The service is always attentive, the tone relaxed and the view unbeatable anyway.
The fine dining restaurant at The Alpina has been reduced in size, but Executive Chef Martin Göschel now offers a sharing concept in the Monti restaurant. In summer on the shady terrace, in winter between Göschel's gourmet restaurant and the sushi gourmet restaurant Megu.
At Belle Vue, the name says it all: the large windows of the elegant dining room offer a view of the Alps. The dishes are classic, the cuisine is French-inspired, combined with influences from Switzerland, Italy and further afield.