The Best Restaurants in 3011 Bern
The "Myle" was recently reopened and is now run by Markus Arnold and his team, formerly of the "Steinhalle". The ambience is spacious, elegant and modern. Water and an aperitif are quickly brought to the table, followed by an aperitif with fresh bread and various snacks. The motto is "Cuisine Voyage" and Arnold drew inspiration for the current menu from a trip to São Paulo. Before the first course, the sommelier asks if we would like a wine pairing, but we choose the non-alcoholic pairing - a good decision! The yellowtail mackerel with tamarillo and aji amarillo is accompanied by a drink with apple, lime and pepper. A fresh combination that leaves you wanting more. The second course consists of black hake with herb mole and hollandaise, accompanied by asparagus with lardo - and a drink made from pear, kombu seaweed and rice vinegar that tastes surprisingly like sake. The Norwegian king crab with beurre blanc, garden peas, cocoa and preserved pumpkin is paired in a rather wild but exciting way with lots of turmeric. For the main course, braised beef rib meets Belém pepper jus and a cabbage wrap, while a beef tartare with sweet corn polenta and pitanga chilli is served in a separate bowl. The desserts - a crème with cocoa fruit and passion fruit and guava with dark chocolate, Samaroli rum and açaí ice cream - are a perfect end to an enjoyable evening. Another nice touch is the personal touch: the dishes are presented by the chef, Arnold himself enjoys chatting with the guests and the service staff are extremely attentive and friendly.
A theater takes place on the upper floor. The Salon d'Or is full. Every chair at the bar is taken and the elegant "casino" is buzzing. We are seated and start with bread, whipped butter, champagne and Negroni. Bill Stooss, Stefanie Siegenthaler and Samuel Dober are in charge of the kitchen. The surprising start: white chocolate in the starter! This velouté is poured into a cauliflower mousse ring, topped with cauliflower shavings, grapefruit fillet, pickled jalapeño rings and pea shoots, accompanied by a cauliflower sorbetto on a bed of almond slivers. This course showcases all the pleasures of the palate: we taste bitter, sour, crunchy, nutty, buttery, cold, warm, salty, sweet and herbal. The main course is a succulently prepared saddle of pork with leek, deep-fried leek greens and a jus made from 13-year-old aceto. Then comes the vegetarian stunner: a pumpkin millefeuille with black garlic, candied ginger, cut-out napkin dumplings, glazed pumpkin rondelles, spicy pumpkin chutney, black salsify puree and a vanilla-ginger foam. This course is far more complex than the meat. Finally, there are works of art by patissier Samuel Dober: vanilla pannacotta, sablé breton, cinnamon blossom ganache and hibiscus cream are layered on an almond financier, accompanied by a blood orange and hibiscus sorbet. The second dessert is no less complex: the tree nut sablé is accompanied by caramel cream, white chocolate leaf and rosemary ganache, with Granny Smith apple balls and an apple and rosemary sorbet on top of the puff pastry hips.
Bowls in all variations are just as much a theme in this elegant eatery in the heart of Bern as the "Grand Tavolata", where chef Domingo S. Dominigo serves up the finest world cuisine. Exciting selection of drinks, including sake from the Camargue.
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.
In the centre of Bern's old town, Zoe takes vegetables to a new level - creative, exciting and to the point. Fabian Raffeiner does not vivid fine dining with a stiff corset, but rather a cuisine that is fun and at the same time shows what is possible with vegetables today.
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.
Here you can start the evening with Spanish tapas, after which chef and owner Dirk Wagner offers top-quality dishes. The Casa Novo scores points in summer with its terrace overlooking the River Aare and in winter with the elegant ambience of its wine bar.
The Hellys restaurant welcomes its guests in a sober and purist style. Selected wines and fantastic cocktails are served in the bar at the front, while the restaurant offers elegant dining at the back. The pasta courses are unforgettable and the baguette tastes as fresh as in France.
The Kornhauskeller in Bern, affectionately called "Chübu" by the locals, impresses with its mighty vaults and unique atmosphere. The cuisine focuses on Swiss classics and skilfully interprets them. A place that shows that tradition can be very much alive.
The warm hospitality and delicious Italian dishes have long made the Lorenzini a Bernese institution. On the ground floor you can enjoy a coffee or a glass of wine, while on the floor above you can feast on pasta and tagliati to your heart's content.
In the mighty vaults of Bern's Kornhaus, Più strikes a precise note between grandeur and everyday suitability. Neapolitan pizza, fresh pasta, fish, meat and vegan dishes - supported by good organisation, attentive service and clear style.
The Verdi of the Bindella companies is a favourite haunt of federal councillors, business people and lovers. Here, delicious cuisine from the central Italian region of Emilia-Romagna is served in an elegant atmosphere. The cellar is stocked with fine Italian wines to match.
Bar, restaurant, co-working space: the "Supernova" restaurant in Bern is a versatile business. After working at the "Bellevue Palace" and the "Baur au Lac", co-founder and head chef Juliette Bülowius has built up a catering company - and has now realized her dream of opening her own restaurant. After extensive renovations, she was able to reopen the restaurant in December. On the first floor is the bar, which is well-staffed on a weekday. For fine dining, we are taken to the second floor, to a room that is painted completely black. We start with crusty bread with turmeric butter. It goes well with a glass of sparkling tea: the non-alcoholic carbonated tea is currently making a name for itself as an alternative to sparkling wine. A glance at the menu reveals some impressive names. The starters include "Sea and Salt" or "Earth and Flowers". We opt for "Fire and Ice": flamed and truffled salmon sashimi with fleur de sel. A combination that tastes great. "Air", a pea soup with crème fraîche, tastes simple but good. Without a long pause, we continue with a fillet of sea bass fried crispy in butter with herb beurre blanc, garnished with cuttlefish chips and a side dish of your choice. The deliciously salty and crispy sweet potato fries are highly recommended. The tagliarini with truffle and Parmesan shavings can't quite keep up, a little more truffle and less cooking time wouldn't have hurt. However, the "Planets and Stars" dessert is first-class: a ball of wafer-thin white chocolate filled with mandarin whipped cream and a cinnamon-flavored sponge base. Not only does it look artistic, it also tastes wonderful.
The Fischerstübli in the Matte puts tartare centre stage - with over a dozen variations: from meat to fish, from Tokyo to Maghreb and also vegetarian. All homemade, with fresh ingredients. Small wood-panelled parlour with personal service and bistro charm.
At Romy in Bern, Pascal Ralo cooks with memories of his two grandmothers - one from Vienna, the other from Portugal. Goulash, bacalhau and lots of vegetables end up side by side on the menu. Served casually, charmingly told and with a pinch of mischief in the service.
This café in the centre of the old town serves the finest comfort food. Moules marinières, croissants with minced meat or cordon bleu are cooked here using the best products and to gastronomic standards. A loyal regular clientele thanks the kitchen team with their loyalty.
At Zimmermania, which is located in the old town, you could be forgiven for thinking you were in France. Classic French dishes and Swiss cuisine are served on the plate. In addition to classic cordon bleu, boiled meat and Leberli, there is a wide variety of seasonal specialities.
A good entrecôte is a point of honour here, but you will also find other French specialities on the menu. In addition to tartare, cordon bleu and perch fillets, vegetarian creations are also on offer. The best thing to accompany your meal is a glass of Champagne and a view of the Bundeshaus.
The Capitol fits into the lively Rathausgasse thanks to its casual menu and modern ambience. London chef Daniel Loftin offers options for meat lovers and vegetarians alike. He also mixes creative cocktails and serves great wine.
The modern, elegantly furnished restaurant serves bowls, ceviche, raw salmon and tuna tartare and delicacies from the grill. The sharing menu, which is also available in a veggie version, is highly recommended. Large selection of drinks and wines by the glass.