Restaurant du bourg

The amuse-gueules already hint at a preference of the new team at "Du Bourg": the nori tartelette with pickled trout and the gyoza dough tartelette with artichokes, mustard seeds and candied yuzu. A little Japan never hurts a menu. Manuel Zaugg's last cooking stations give a hint of things to come: "Olympia" and "Steinhalle" in Bern. From the bright vaulted cellar, where the kitchen greetings were held, we head upstairs to the elegant restaurant, which seats just 16 guests. Before the first course, rose-shaped beetroot butter and brioche are served. This is followed by a cucumber ceviche with grapefruit and sudachi (Japanese citrus fruit) on a ponzu sauce. The chili powder is a little overpowering, the delicate flavors need a bigger stage. Umami is also present in the next course: baked cauliflower with a herb beurre blanc. The sauerkraut flavour is so subtle that we almost don't recognize it. But thanks to the acidic sauce and the koji mushroom flavor, all tastes are combined on one plate. After a Japanese egg dish "Chawanmushi", vegetarians are served butter-tender eggplant and omnivores succulent chicken. This is flavored with homemade kimchi. With tender leek, burnt leek powder and miso jus. The cheese course is good and well told: The white mold cheese comes from an army bunker in Rougemont. Manuel Zaugg wants to devote more time to patisserie at Du Bourg. The first menu tastes like this: apple cubes with honey, hips, olive oil, thyme cream ice cream. Honestly? It's to die for. Japan shows itself again in the second dessert: strawberries, ginger, roasted fennel, shiso. We say: Arigato!

At the Restaurant du Bourg in Biel, you never know exactly what will be on your plate - and that's what makes it so appealing. The surprise menu follows the market, sometimes fish, sometimes meat, sometimes something completely different. A young kitchen brigade that impresses with its curiosity and playfulness.