Bar, restaurant, co-working space: the "Supernova" restaurant in Bern is a versatile business. After working at the "Bellevue Palace" and the "Baur au Lac", co-founder and head chef Juliette Bülowius has built up a catering company - and has now realized her dream of opening her own restaurant. After extensive renovations, she was able to reopen the restaurant in December. On the first floor is the bar, which is well-staffed on a weekday. For fine dining, we are taken to the second floor, to a room that is painted completely black. We start with crusty bread with turmeric butter. It goes well with a glass of sparkling tea: the non-alcoholic carbonated tea is currently making a name for itself as an alternative to sparkling wine. A glance at the menu reveals some impressive names. The starters include "Sea and Salt" or "Earth and Flowers". We opt for "Fire and Ice": flamed and truffled salmon sashimi with fleur de sel. A combination that tastes great. "Air", a pea soup with crème fraîche, tastes simple but good. Without a long pause, we continue with a fillet of sea bass fried crispy in butter with herb beurre blanc, garnished with cuttlefish chips and a side dish of your choice. The deliciously salty and crispy sweet potato fries are highly recommended. The tagliarini with truffle and Parmesan shavings can't quite keep up, a little more truffle and less cooking time wouldn't have hurt. However, the "Planets and Stars" dessert is first-class: a ball of wafer-thin white chocolate filled with mandarin whipped cream and a cinnamon-flavored sponge base. Not only does it look artistic, it also tastes wonderful.
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