Hallers brasserie tout le monde

Stefan Zingg and Sabine Nussbaum are the heart and soul of this stylish, somewhat hidden brasserie in Bern's Länggass student neighbourhood. The two thoroughbred restaurateurs work in a consistently sustainable manner and focus on freshness and warmth in their bijou.

"Hallers Brasserie tout le monde" is the full name of the restaurant in Bern's Länggass district. Everyone is welcome in the cozy restaurant - including people in difficult life situations, who are supported here as they start their careers. The hosts also focus on sustainable gastronomy. In the kitchen, head chef Stefan Zingg only uses products with an organic or Demeter label. The small menu on our visit has an autumnal theme: for example, there is game from local hunts, truffles from Seeland and a dessert with hazelnuts and chestnuts. We start with red cabbage and vegetable onions, the latter served as an ice cream to our surprise. This works surprisingly well and goes perfectly with the red cabbage, which is served both as a puree and crispy fried and refined with cumin. The pumpkin tarte tatin with dabs of cream cheese and finely plucked Brussels sprouts is also delicious. Prepared in this way, it tastes good even if you don't normally like the bitter vegetable. The venison dish with sliced venison, autumn vegetables such as parsnips and mushrooms and homemade dumplings is also very popular. The meat is perfectly cooked, the dumplings nice and crispy. The friendly waitress expertly recommends the right wine for us - from a menu featuring mostly Swiss wines. We finish with a cinnamon-sugar pain perdu with a slightly tart baked apple and fior-di latte ice cream. This is when the restaurant reveals itself to be a neighborhood pub that satisfies even the most discerning palates.