"Barrier-free" Restaurants in Bern
The "Myle" was recently reopened and is now run by Markus Arnold and his team, formerly of the "Steinhalle". The ambience is spacious, elegant and modern. Water and an aperitif are quickly brought to the table, followed by an aperitif with fresh bread and various snacks. The motto is "Cuisine Voyage" and Arnold drew inspiration for the current menu from a trip to São Paulo. Before the first course, the sommelier asks if we would like a wine pairing, but we choose the non-alcoholic pairing - a good decision! The yellowtail mackerel with tamarillo and aji amarillo is accompanied by a drink with apple, lime and pepper. A fresh combination that leaves you wanting more. The second course consists of black hake with herb mole and hollandaise, accompanied by asparagus with lardo - and a drink made from pear, kombu seaweed and rice vinegar that tastes surprisingly like sake. The Norwegian king crab with beurre blanc, garden peas, cocoa and preserved pumpkin is paired in a rather wild but exciting way with lots of turmeric. For the main course, braised beef rib meets Belém pepper jus and a cabbage wrap, while a beef tartare with sweet corn polenta and pitanga chilli is served in a separate bowl. The desserts - a crème with cocoa fruit and passion fruit and guava with dark chocolate, Samaroli rum and açaí ice cream - are a perfect end to an enjoyable evening. Another nice touch is the personal touch: the dishes are presented by the chef, Arnold himself enjoys chatting with the guests and the service staff are extremely attentive and friendly.
A theater takes place on the upper floor. The Salon d'Or is full. Every chair at the bar is taken and the elegant "casino" is buzzing. We are seated and start with bread, whipped butter, champagne and Negroni. Bill Stooss, Stefanie Siegenthaler and Samuel Dober are in charge of the kitchen. The surprising start: white chocolate in the starter! This velouté is poured into a cauliflower mousse ring, topped with cauliflower shavings, grapefruit fillet, pickled jalapeño rings and pea shoots, accompanied by a cauliflower sorbetto on a bed of almond slivers. This course showcases all the pleasures of the palate: we taste bitter, sour, crunchy, nutty, buttery, cold, warm, salty, sweet and herbal. The main course is a succulently prepared saddle of pork with leek, deep-fried leek greens and a jus made from 13-year-old aceto. Then comes the vegetarian stunner: a pumpkin millefeuille with black garlic, candied ginger, cut-out napkin dumplings, glazed pumpkin rondelles, spicy pumpkin chutney, black salsify puree and a vanilla-ginger foam. This course is far more complex than the meat. Finally, there are works of art by patissier Samuel Dober: vanilla pannacotta, sablé breton, cinnamon blossom ganache and hibiscus cream are layered on an almond financier, accompanied by a blood orange and hibiscus sorbet. The second dessert is no less complex: the tree nut sablé is accompanied by caramel cream, white chocolate leaf and rosemary ganache, with Granny Smith apple balls and an apple and rosemary sorbet on top of the puff pastry hips.
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.
The name lives up to the restaurant's name: it is beautiful and green around the "Schöngrün". We start with a greeting from Alexis Jauregui's kitchen. The salmon appetizer is topped with yuzu sesame and finely chopped herbs. The starter follows soon after: a gazpacho of yellow tomatoes, smoked labneh and basil sorbet. Perfect for the summer month of July. The companion is also happy with the French toast with tomatoes, Freiburger mozzarella and sunflower seeds. Although the kitchen is understaffed - when we arrive, two cooks are working to feed the whole restaurant - we are served an intermediate course: a cool cucumber and melon aguachile and summery pepperoni gnocchi. Both bites are terrific. Our companion finds the veggie main course - falafel made from Swiss lentils - a little dry, but still delicious when dipped in courgette sauce and pico de gallo. The brioche burger is elegantly small and accurately presented: The plucked Duroc pork goes well with the blackberry BBQ sauce, rocket, pickles and cabbage. Then a predessert: Jauregui loves tea, which is why she has turned an iced tea into a dessert. It goes like this: peach compote and sorbet, Earl Grey panna cotta, lemon and thyme gel and mint fritters. Creative, refreshing and good. Two childhood memories come together for dessert: picking cherries from the tree in summer and munching on cinnamon rice pudding in winter. The rice is topped with sugar and flamed, the fruit - halved and as coulis - are literally the cherries on the cake.
At the Essort restaurant, Ben and Sara Jann's team are guided by the seasons. The small menu guarantees the freshness of the dishes. Guests choose whether they want their menu with or without meat and whether it should consist of three, four, five or six courses.
You feel at home here because the dishes are placed in the centre of the table for sharing. Only seasonal, local and sustainably produced ingredients are used in the pots and pans. A fine selection of natural wines is served in the cosy pub.
In this restaurant, the name says it all. With a marvellous view of the mountains, you can enjoy classic brasserie cuisine with modern elements. From beef tartare to bouillabaisse and rack of lamb, everything is served exactly as it should taste.
The Kornhauskeller in Bern, affectionately called "Chübu" by the locals, impresses with its mighty vaults and unique atmosphere. The cuisine focuses on Swiss classics and skilfully interprets them. A place that shows that tradition can be very much alive.
In the mighty vaults of Bern's Kornhaus, Più strikes a precise note between grandeur and everyday suitability. Neapolitan pizza, fresh pasta, fish, meat and vegan dishes - supported by good organisation, attentive service and clear style.
The Verdi of the Bindella companies is a favourite haunt of federal councillors, business people and lovers. Here, delicious cuisine from the central Italian region of Emilia-Romagna is served in an elegant atmosphere. The cellar is stocked with fine Italian wines to match.
Here, local ingredients are cooked to perfection. Herbs, emulsions and aromatic oils turn the seasonal dishes into Oscar-worthy gastronomic delights. The exciting selection of natural wines and non-alcoholic drinks is the perfect accompaniment. Relaxed, uncomplicated atmosphere.
A good entrecôte is a point of honour here, but you will also find other French specialities on the menu. In addition to tartare, cordon bleu and perch fillets, vegetarian creations are also on offer. The best thing to accompany your meal is a glass of Champagne and a view of the Bundeshaus.
This restaurant bears the "Ospitalità Italiana" seal, which guarantees that you will experience Italian hospitality here. The food is just as authentic. For a moment, you forget that you are in Bern and not in the Belpaese.
The buffet at Restaurant Yù is unrivalled in Bern: Vietnamese, Japanese and Chinese cuisine is served here. Guests can savour as much of it as they like. The menu is ideal for groups with different appetites and tastes.