The perfect bratwurst, the finest sourdough bread and three gastronomic concepts – the minds behind Kaiserhaus offer exclusive insights into their new venue in the heart of Bern.
Like moons, oversized round paper lamps hang from the ceiling. The concrete wall is adorned with a minimalist relief. Customized boxes await their moment, while behind the coffee bar the barista prepares espresso on a striking, futuristic machine. This is the new Kaiser Bar, which serves as a gateway to the entire Kaiserhaus. The venue is set to open its doors on April 10, 2026. Over the course of seven years, the Swiss National Bank – owner of the six interconnected buildings at Marktgasse 37/41 and Amtshausgasse – has overseen its transformation. Some of the rooms are filled with handicrafts by 60 Bernese manufacturers and producers.
The culinary side is led by Severin Aegerter, Valentin Diem and Patrick Schindler. The first two present the spaces for the first time and explain the concepts behind them. The three restaurant concepts are connected by an inner courtyard – the only one in the entire old town that is not covered. The deli, which is intended as a take-away, offers sourdough bread, meat loaf sandwiches, croissants, chocolate croissants and sausages.
So far, so unspectacular? "We focus on craftsmanship and concentrate on a small number of high-quality products," says Severin Aegerter. When it comes to bread, this means: The grain farmer, the miller and the sourdough baker – they are all carefully selected. Florian Mainzger as culinary director has also contributed to this. "We live the manufactory concept," says the German in the show kitchen of the brasserie.
The Kaiserhaus was converted by the Bernese architectural firm Vincent & Aebi. Her projects include the "Asino Il Bar" on Casinoplatz and the "Myle" on Bubenbergplatz. "We don't design, we develop," says architect Bernhard Aebi. He is also the mastermind behind the chairs, which he designed for Horgenglarus. In the Kaiser Brasserie, the high rooms are accentuated with mirrors. A continuous wall painting extends across the pillars, forming a cohesive visual composition when viewed from the right angle.
The head chef is Riccardo Sapuppo, who previously worked with Florian Mainzger in Arosa for ten years. He is currently stirring mashed potatoes, which he has thickened with 40 percent butter. "Perhaps we have produced the perfect bratwurst," says Sapuppo. Support came from retired butcher Daniel Lehmann, who closed his butcher's shop in Länggasse after 70 years.
At the table, the words become reality: the sourdough bread tastes fantastic – with a perfect crumb, just the right toasted aroma and airy holes inside. The bratwurst is served with onion sauce (what else?) and mashed potatoes. When the room becomes quiet, it can only taste good. It's hard to believe that bratwurst contains no curing salt. The skin is so thin – practically non-existent. And the meat from the Aare Valley Duroc piglet speaks for itself. Perhaps this bratwurst truly comes close to perfection.
Imperial House
Marktgasse 37/41, 3001 Berne
kaiserhaus.ch
