From "Steinhalle" to "Myle": Since early march, Markus Arnold has been cooking at his new location near Bern's main train station. Much has changed, yet some things remain the same – the focus is still on "Cuisine Voyage" and outstanding hospitality.
Less than five minutes from Bern's main station, Myle is an oasis of calm and a magnet for gourmets. Markus Arnold and a large part of his former "Steinhalle" team have recently been working here: they celebrated the opening of the new restaurant on March 3, 2026, following an extensive renovation carried out by local craftsmen.
The new Myle looks chic, with lots of chrome steel, leather and wood. To the left of the entrance, there is a bar area; to the right, a spacious dining room with a gallery. Downstairs, there is also a wine cellar and lounge with a large screen showing videos of Arnold's recent travels. The concept is summed up in the motto of his menus: "Cuisine Voyage". "I go on food expeditions two to three times a year. I take something back from every trip that I incorporate into the menu," he explains. The concept itself came about by chance: "Guests told me that I always make a menu when I'm on vacation – two years ago, we decided to name it accordingly."
Arnold's recent journey took him to São Paulo. In the Brazilian metropolis, he was inspired by international Michelin-starred restaurants, countless unfamiliar ingredients at local markets, as well as traditional dishes in the city's restaurants. This variety is important to Arnold on every trip: "I walk a loz, try the food at every stall and in every street kitchen, but I also like to go to Michelin-starred restaurants. The mix has to be right."
Although he liked the city, he would not have gone there on his own initiative. It was his guests who convinced him: "People kept telling me: You absolutely have to go to São Paulo, it's a food hotspot! What finally convinced me was when someone said that São Paulo was the New York of South America." He is now incorporating the flavors of his intense days in São Paulo into the new restaurant's first menu: cranberry, cocoa and Belém pepper are just three of the South American ingredients featured.
As before at the "Steinhalle", the cooking at Myle is amibitious. The fact that the restaurant is larger and has been remodeled according to Arnold's wishes make work easier: "We have a better infrastructure and more space, so we need less energy than before. We can put this into the quality of our dishes." The size of the restaurant and its location in the city center create new opportunities and challenges at the same time.
Arnold emphasizes: "The Myle is the 'Steinhalle' 2.0 and a step toward the future of gastronomy. We therefore offer not only fine dining, but a blend of bar and restaurant at top quality. You can drink a glass of wine and eat a bowl of olives for six francs or a enjoy a full menu for 180 francs. We want to appeal to a broader audience, as we naturally have more walk-in customers at the new location."
Nevertheless, not everything should be new: "I also really liked the 'Steinhalle'. The most important thing is that we have to take the 'vibe' with us, the soul of the restaurant. The way we treat our guests, the friendliness, the passion. The goal is that guests feel: It's a new location, but I feel just as safe and cared for as before. It's all about soft skills – we know the guests by name, welcome them and say goodbye just as warmly."
The regulars show their gratitude by returning in large numbers. You can sense Arnold's host philosophy: "For us, the regular guest is the VIP". At the same time, the central location attracts new customers. Arnold is clear about his priorities: "Points and stars are a nice recognition – but our real goal is to have a full restaurant and satisfied guests. The awards will then follow naturally, just as they did in the past."
