"Beer Selection" Restaurants in Canton Bern
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.
In the restaurant, the young team combines different cooking techniques and cultures from all over the world on the flavourful plates. A major advantage of the concept is that the ingredients are sourced from local farmers. This ensures freshness and seasonality.
We are greeted with a tuna tataki and cream cheese, an orange-colored wine from Anne-Claire Schott from Twann shimmers in the glass. We start the evening at the "Spettacolo" in the luxurious "Lenkerhof" in Lenk. Unlike usual, you can visit chef Anja Jungo's gourmet restaurant here every evening. The menu consists of around 15 courses, from which you can put together your own multi-course meal. We think it's brilliant and are spoiled for choice. We start with Engadine venison with Jerusalem artichokes and truffles. Then celeriac is served as a puree and in whole slices, steamed and grilled. Served with Piedmont hazelnuts. Surprisingly, the venison is served cold, which takes some getting used to, but tastes good. The celeriac homage tastes full-bodied, also thanks to the smoky aromas. On the menu, the local dishes are known as "Lenk classics". One of these is the deep bouillon with vegetable brunoise, in which a fine, fluffy egg filling floats. For the main course, the companion opts for another classic: veal with blue mountain potatoes from the Albula Valley and Borettane onions. For the test eater, there is a Frutiger sturgeon with Oona caviar. Accompanied by a sloppy risotto that lacks a bit of bite. At the cheese counter, the whole region gets its stage thanks to the 35 varieties, so irresistible that it invites you to overfill your plate. We pull ourselves together because we really want to eat the last classic: Mango with sesame ice cream and dark chocolate from Felchlin. A real spectacle at the end.
Traditional Swiss dishes and Mediterranean specialities are served in the historical atmosphere of this historic institution. Vegetarians and vegans will also find a fine selection on the menu. Much of the food is homemade and handmade.
You can already tell by the maturing cabinet: Meat lovers love coming here. But not just because of the meat maturing on the bone, but also because of the stylish interior. This is award-winning and skilfully chosen to make you feel completely at ease.
The name says it all: the panorama really is breathtaking! But it's also worth a visit for the delicious food. On the plates are skilfully cooked and presented classics from all over the world, such as schnitzel, vitello tonnato and butter chicken.
There are two catering concepts in the same building: the Brasserie zur Simme and Chez Marco. If you like surprises, let chef Marco Feuz have his way - modern and original dishes are served. Those who prefer to order à la carte will also be happy.
The "Berner Platte" is said to have been invented in this traditional business. The Kreuz has been firmly in the hands of the Tschannen family for generations. Regionality, personality and seasonality are particularly important to them, and they serve nostalgic Swiss cuisine.
In the heart of the Bernese Seeland and directly on Lake Biel, an old garage has been transformed into a gastronomic meeting place. Whether it's the barista coffee, the home-brewed beer, the drinks or the lovingly prepared dishes - sustainability is always on the menu.
More than just beer is drunk here, beer is experienced here! The barley juice is produced at Barrel Brewing Interlaken, which is just a few metres away. There's something to suit every palate: three different burgers, beer-battered sausage, schnitzel or grilled ribs.