The Best 10 Mid-Range priced Restaurants in Canton Bern

Markus Arnold invites guests to the historical museum and takes them on a gastronomic journey in his Steinhalle. The chef enjoys travelling himself and translates these new impressions and inspirations from Asia or America into creative and delicious gourmet menus.

The Stuba is THE gourmet restaurant in Adelboden. The menu brings alpine products to the plate - vegetables from the valley, meat and fish from here. The cooking is precise and of the highest standard. The wine list favours small producers and the service knows how to use them.

At the regulars' table, you immediately strike up a conversation with other guests. From there, you can see into the kitchen, from which three amuse-bouches are soon served: a cream cheese-filled cream puff, a lukewarm meatball and a crispy basket filled with beetroot and hung yoghurt. A brilliant start! Christoph Hunziker is a competition-tested chef who has been lovingly filling his country inn in Schüpfen, Bern, with life and culinary delights for years. It smells of original spelt bread, which is served with rapeseed oil, butter, fleur de sel and cress for you to slice yourself. The Bernese chef knows every producer of his ingredients. This is evident in the game pâté, filled with plums from the neighboring farm and cherries from his own farm in the form of compote. It continues in grand style with a Susten pike-perch - roasted until translucent and coated in bacon. The sweet tomato compote and the gentle sauerkraut bed are a perfect match. But the brigade - all women on the day we visited - have even more in their quiver: meatloaf with mushrooms, crunchy, buttery carrots and mashed potatoes. This is always served when Hunziker feels like it. As a glance around the table shows, it is very popular. The ingenious pre-dessert - a popcorn ice cream with apple and quince pieces and crumble - prepares the senses for dessert: Chestnut mousse with plum ice cream, served with chestnut foam in a honey dip, garnished with meringue pieces. For friandises, an apple gelée and a Spitzbub. Everything is as light and refreshingly honest as the chef himself.

People have been cooking in this beautiful inn since the 18th century. For some time now, however, Lukas Kiener has been making it a particularly good place to eat. The chef mixes local ingredients and international flavours to create elegant, top-class menus.

Whether on the terrace with a wonderful view of Lake Biel and its vineyards or in the cosy and elegant dining room, you are guaranteed to feel at home in this restaurant. Sophisticated, contemporary gourmet cuisine made from seasonal ingredients, accompanied by many wines from the region.

Innovative contemporary dishes are prepared here without frills using regional, seasonal produce. Those who opt for the carte blanche have a vegetarian option. Recommended, as some of the vegetables are grown in the restaurant's own garden.

Chef Pascal Melliger has talent, as every plate that leaves his kitchen proves. In the evening, he cooks in several acts, in which he likes to use meat from the Jaun family butchery. His partner and owner Daniela Jaun always finds the right wine.

To get to "Zum Blauen Engel", you pass through a pretty little garden and head straight for a historic wooden bar. If you look into the kitchen on the right, you will see Martin Krebs and his team at work, while the restaurant's dining room is on the left. You can't expect clean lines and modern design here, but it is romantically furnished in a brocante style. We order a veggie and a meat menu. Martin Krebs greets us from the kitchen with a brioche with waxed egg and truffle. We greet him back, the start is successful. For the vegetarians, we continue with smoked burrata and tartare. The meat eater gets a pink taco with an Alpine pike-perch tartare. The kitchen brigade is straightforward, many of the numerous components are the same in both menus: roasted endive, figs, diced kohlrabi, sea asparagus, blood orange and herb sorbet and a decorative flower. The starters are not only fireworks in terms of color, but also in the mouth. The vegetarian main course consists of a duo of purple cauliflower, roasted porcini mushrooms and a sophisticated leek and parmesan flan with verbena foam. The whole thing is topped with deep-fried angel hair, every bite crunchy. Meanwhile, only sighs can be heard from the meat eater: He eats venison in the form of crépinette and chamois pepper, accompanied by chestnuts, spaetzli and numerous vegetable variations. The playful menu continues with cheese and chocolate mousse with pumpkin seed oil and pretzels. We only share a cheese course with hyper-regional varieties and fruit bread. The atmosphere in the restaurant is now lively, even at our table. Pretty much everything is right here, we conclude.

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 Haberbüni is located in an old hayloft on the outskirts of Bern. In the evening, a small, seasonal selection is cooked or you can be surprised by a creative set menu. Lots of wood, a garden and natural wines create the perfect setting for the clear cuisine style.

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 Bären is a country inn straight out of a picture book. The Thommen family has been looking after guests for 14 generations, and both the kitchen and service are extremely experienced. They serve excellent traditional dishes made from the best local ingredients.

The surprising dishes are served in the Dampfschiff restaurant in a stunning location: directly on the banks of the River Aare and with a view of Lake Thun. Kevin Wüthrich is the creative head of the kitchen and combines down-to-earth dishes with special side dishes and special flavours.

Hospitality has been cultivated in the "Bären" for six generations and freshly cooked specialities are served in the parlours of the inn, which was built in 1542. In the wine cellar, 3000 bottles await the thirsty. And connoisseurs order the cream slice for dessert.

Before stopping off at this picturesque inn, we recommend a walk along the River Aare. Because then you'll be hungry enough to savour the hearty but finely prepared home cooking. Regionality on the plate is just as important as the fine selection of wines.

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.

No-frills Italian cuisine is served in the renovated Kornhaus directly on the River Aare. This can be enjoyed either on the spacious terrace or in the historic building by candlelight. Also worth mentioning is the carefully curated wine list.

Kirchenfeld in Bern offers Italian bistro cuisine in a relaxed setting. The food is uncomplicated and prepared with a sense for good ingredients - with a style reminiscent of a trattoria and, thanks to the friendly service, also in the garden, makes you want to socialise.

Restaurant 1903 is located in the Romantik Hotel Schönegg in Wengen. In the evening, creative dishes with a Mediterranean influence are on the menu. Dishes are served in a warm parlour decorated with beautiful wood. Breakfast, lunch and dinner - reliably seasonal.

The kitchen team attracts gourmands and smaller diners - with light, local and delicious dishes. The menu offers a wide range of dishes - from Asian bowls to cordon bleus. Instead of house Champagne, the Hornberg uses its own flint wine.