Chef Markus Arnold has taken a break from cooking to travel. In New York, Seoul and Tokyo, he dined in several restaurants every day, which inspired him to write new menus for his "Steinhalle". First up is Korean s(e)oul food, followed by a Japanese menu. This is how the Lucerne native has always done things since opening the restaurant in the Historisches Museum Bern. The Michelin-starred restaurant has been given a makeover: the huge mural that used to visually display the menu has been replaced by acoustic panelling. This is the only way to take the echo out of the meter-high room. There are now black leather benches on the walls and the graffiti has also been removed. The restaurant appears calmer and more grown-up. However, this interior doesn't matter on the day of our visit, as the balmy summer evening lures us out onto the terrace. There are six courses on the menu, which all the guests have ordered and paid for in advance. The wine selection ranges from Arneis to Château Mouton Rothschild and caters for all budgets and taste buds. The amuse-bouche with kimchi and carrot broth promises a blissful evening. This is followed by a fluffy bao with short rib of Black Angus beef, pickled cucumber and slightly spicy kanzuri chili sauce. The warm starter is a cherrywood-smoked salmon with beurre blanc on a surprising taro cream. After a delicate pink herbal kidney-shaped piece, the Steinhallen crew set off the sweet fireworks: a yuzu praliné is followed by sour cream ice cream with Korean whiskey and Valais apricots, followed by a matcha pancake with wild berry sorbet. Inspired, we think: Our next trip will be to Japan, and back here in Bern.
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