Falstaff Restaurant- und Beizenguide 2024 - Best of Espace Mittelland
Head chef Martin Göschel focuses exclusively on Swiss proteins in his alpine cuisine. This is by no means restrictive, but rather sharpens the guests' senses for the essentials: sustainable gourmet cuisine at the highest level in a quiet, elegant ambience.
Jérémy Desbraux and Anaëlle Roze's new restaurant looks elegant and sophisticated, we notice as we eat the amuse-bouches: we start with mushroom tartelette, salmon blini, a cheese-filled air cushion and the Totché cake typical of the region. We opted for the tasting menu, with an à la carte menu for those with a smaller appetite. The first course is appropriately staged for the Jura: Beans are served on fir branches under a glass with a bean vinaigrette and a mousseline of fir shoots. After the artichoke à la barigoule (Provençal style, stuffed with ham and mushrooms) with a hearty bedstraw broth comes Chef Jérémy Desbraux's signature dish: the surprise egg with a summer mushroom rim and meadow queen emulsion. How he prepares it remains his secret. Our discussion about the egg is interrupted by the next course, moules marinières with a ratatouille juice. A course with depth, followed by another fish course: a trout marbré with a lemon verbena broth. Fantastic! The main course is a perfect fillet of beef with reduced dark berries and a layered salad. We skip the cheese course, even though the cheese trolley is certainly tempting. The pré-dessert reminds us of the altitude of the Jura: the strawberries - served with farm milk and croquant - are only ripe here at the beginning of September. As a brilliant finale, Valais apricots are served as a warm Amandine tart, accompanied by elderflower ice cream. A dinner for which there are simply no words.
Tsutomu Kugota is a sushi master and one of the best chefs for omakase cuisine in Switzerland. His creations enrich the gastronomic tradition of Japan with surprising combinations that will remain unforgettable after a visit. The sake selection is superb.
The ambience is best compared to a French country house. Kurt Mösching's modern French style of cooking is a perfect match. The dishes are delicately plated and served by the charming hostess Iris Mösching and her team.
Markus Arnold invites guests to the historical museum and takes them on a gastronomic journey in his Steinhalle. The chef enjoys travelling himself and translates these new impressions and inspirations from Asia or America into creative and delicious gourmet menus.
At the Traube, lovers of the good things in life get their money's worth. The modern gourmet cuisine is served in a calm setting. The high-quality, carefully selected ingredients take centre stage. The fantastic wine list is designed to impress.
At the "Hotel Seepark Thun", the youngest star chef in Swiss gastronomy invites his guests on a culinary journey in "Centric Dining". Sascha Spring starts his tasting menu "In the glow of the first hour" with a poached oyster, green apple, celery and sudachi. This is followed by a beignet - filled with Amsoldinger fondue, topped with fried onions - and a cannelloni canapé, which he has been serving since his first menu, filled with veal, served with ponzu, sour clover and kimizu. We are impressed. The bread course celebrates old craftsmanship: organic Gantrisch sourdough bread, with flower-shaped cheese butter, grape jam and Stockhornmutschli. Susu, as Sascha Spring is also known, used to eat this for breakfast. And we confess: It really does go well together. The amuse-bouche and tartare showcase the regional products that Spring uses: Aemme shrimp as ceviche, a Simmental beef as tartare. There is absolutely nothing to complain about with either course. For the intermediate course, a fluffy Steffisburg mashed potato with confit egg yolk, leek and Loïta's autumn truffle is served. These ingredients are a perfect match, and not just because of the fall season. For the main course, we enjoy a perfectly crafted pigeon breast from Bresse with parsnip and cassis whey. The dessert is a tribute to Susu's aunt's chestnut cake: served as a financier, with sea buckthorn, vanilla miso and oolong tea - a surprising composition of sweetness and spice. We end Susu's personal and passionate menu with a cannelé, grandmother's Spitzbuben and kalamansi with Maracaibo chocolate.
Stars, artists and heads of state have all dined and been spoilt at Le Bocca. The French-inspired cuisine is elegant and creative. Only the finest ingredients are used to create gastronomic highlights with the utmost care and craftsmanship.
Oh yes, someone's really in the mood! Victor Moriez is the new head chef at "Le Pérolles" right next to Fribourg train station. After years at the "Restaurant de l'Hôtel de Ville" in Crissier, the "Valrose" in Rougemont and the "Alpina Gstaad", he now has the chance to show what he can do. The full menu comprises nine courses, the best snack beforehand is the crispy, intense AOP tartelette with three Fribourg originals: Vacherin, Gruyère and Jambon de la Borne. The start of the menu: Scallop, bitter orange, marigold. He serves the muscle of the scallop in a tempura wrap! Then the chef delights us with a black truffle flan, served with a rocket and truffle puree, young rocket sprouts and pickled olives, as well as an olive and mushroom tapenade. The sauce: a cuvée of mushroom jus, truffle cream and rocket oil. To clean the plate at the end, there is a bao bun filled with rocket puree. Great class. The wine goes perfectly with it: L'Art-Vine by Alex Stauffer - an elegant Valais Petite Arvine. Pike-perch, lobster, chicken "Patte Noir", but perhaps the best course is vegetarian: Moriez fills shallots baked on salt with a leek puree and a brunoise of raw potato, shallot and leek greens. It is accompanied by deep-fried leek greens, potato fondant, burnt leek and black garlic. Licorice notes in veggie jus. The simplest ingredients - everything brought out. A dish that you would expect to find at the veggie temple "Magdalena". Unsurprisingly, host Julien Ayer, son of long-time "Pérolles" chef Pierrot Ayer, says: "My father was already there for dinner and was very happy."
The Cayenne in the Panorama Hartlisberg is a family-run gourmet restaurant with a view of Thun and the Alps. From Fridays to Sundays, the kitchen celebrates four- or five-course menus that are reduced to the essentials - thanks to honest products and regional flavours.
Radius serves the "Menu vo hie" with ingredients from a radius of 50 kilometres - herbs from the hotel garden, Burgdorf shrimps, its own fruit. Chef Stefan Beer explains individualistic dishes personally. Central Swiss butter with mushroom ash is served with the bread.
In a patrician house above the old town of Fribourg, the chef stages a new menu every month - "Idylle" (four courses) or "ÉMOTION" (six courses). The dishes are based on a small number of carefully selected ingredients, which are all the more powerful in terms of flavour.
Whether on the terrace with a wonderful view of Lake Biel and its vineyards or in the cosy and elegant dining room, you are guaranteed to feel at home in this restaurant. Sophisticated, contemporary gourmet cuisine made from seasonal ingredients, accompanied by many wines from the region.
The Hôtel du Cerf cooks with conviction: classic craftsmanship, with a modern twist and realised with precise technique. The dishes are minimalist and clear-cut, without gimmickry. A place that emphasises substance and offers gastronomic delights without compromise.
Jack's Brasserie is a Bernese institution with classic French cuisine and legendary schnitzel. The Art Nouveau architecture creates an elegant setting that is reminiscent of the great brasserie tradition and characterises the restaurant's special character.