"E-charging station" Restaurants in Canton Bern
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.
An historic country house dating back to 1671 stands on the outskirts of Bern. The elegant parlour and rustic rôtisserie serve seasonal cuisine, such as entrecôte in herb butter foam or grilled dishes under old plane trees. There's live music in the attic.
The Schmitte in Grindelwald, built over a hundred years ago as a smithy, today offers traditional Swiss dishes in a rustic ambience, prepared from fresh, regional ingredients. An unmistakable place in the midst of the fascinating Alpine landscape.
We are greeted with a tuna tataki and cream cheese, an orange-colored wine from Anne-Claire Schott from Twann shimmers in the glass. We start the evening at the "Spettacolo" in the luxurious "Lenkerhof" in Lenk. Unlike usual, you can visit chef Anja Jungo's gourmet restaurant here every evening. The menu consists of around 15 courses, from which you can put together your own multi-course meal. We think it's brilliant and are spoiled for choice. We start with Engadine venison with Jerusalem artichokes and truffles. Then celeriac is served as a puree and in whole slices, steamed and grilled. Served with Piedmont hazelnuts. Surprisingly, the venison is served cold, which takes some getting used to, but tastes good. The celeriac homage tastes full-bodied, also thanks to the smoky aromas. On the menu, the local dishes are known as "Lenk classics". One of these is the deep bouillon with vegetable brunoise, in which a fine, fluffy egg filling floats. For the main course, the companion opts for another classic: veal with blue mountain potatoes from the Albula Valley and Borettane onions. For the test eater, there is a Frutiger sturgeon with Oona caviar. Accompanied by a sloppy risotto that lacks a bit of bite. At the cheese counter, the whole region gets its stage thanks to the 35 varieties, so irresistible that it invites you to overfill your plate. We pull ourselves together because we really want to eat the last classic: Mango with sesame ice cream and dark chocolate from Felchlin. A real spectacle at the end.
In this top restaurant, the season, Swiss tradition and Mediterranean influences are important. In summer, you can sit under the lime trees and enjoy the mountain view. The attentive service serves up something for every taste, from children's dishes to "Suure Mocke" and four-course menus.
At Salzano in Interlaken, Patrizio's ravioli and the Châteaubriand carved at the table are highlights that you won't forget. The highly professional service and an atmosphere that is more informal than stiff - that's what makes it so appealing.
Elegant Swiss cuisine is celebrated at the romantic Hotel Bären in the picturesque Emmental valley. The kitchen team of the host family Beduhn creates classic dishes from regional products or enjoys inventing new creations, also for vegetarians and vegans.
The restaurant at the Hotel Eden in Spiez offers wonderful, classic cuisine in a feudal ambience. On the terrace with a view or in the elegant dining room, you can savour gourmet cuisine that celebrates the region while also taking a trip into the distance.
The "Berner Platte" is said to have been invented in this traditional business. The Kreuz has been firmly in the hands of the Tschannen family for generations. Regionality, personality and seasonality are particularly important to them, and they serve nostalgic Swiss cuisine.