A new start for the "Royal" in Biel: after the doors of the restaurant remained locked for months, a new team took over the reins in May. The art deco ambience in the property, which was built in 1902, has remained the same, including upholstered benches, lots of mirrors and an ornate ceiling light. In gastronomic terms, however, chef Flavio Russo has brought a whole new twist - with creations that feature French and Italian influences. A glance at the menu reveals plenty of courage for unusual taste experiences. For example, the prawn and beef tartare with apple, lemon zest, sweet and sour sauce and wasabi ice cream. Another successful starter is the scallop and salmon carpaccio with pistachio pesto, pine nuts and orange pepper. The scallops are so delicate in flavour and texture that they almost melt in the mouth. The wine list is currently limited to French wines, which can also be ordered by the glass. According to the competent service, Swiss wines will soon be added to the list. For the main courses, full marks go to the panciotti - circular ravioli filled with scamorza cheese, served with a creamy tomato sauce with mascarpone and caramelized onions. On top are prawns flambéed with amaretto, rocket and almonds, which turns out to be an excellent combination. The classic tagliata di manzo with pecorino, black basil pesto, vegetables and potatoes is less refined, but no less carefully prepared. The strawberry mille-feuille, which is spiced up with plenty of basil, is a lovely finale.
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