"Child friendly" 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.

Local and seasonal is not just a figure of speech here, as fruit and vegetables often come from our own garden. As if that wasn't enough, you are even spoilt with cheese specialities from cows on the farm. There are also matching wines to accompany your meal.

Alpine elegance and hospitality come together at the Waldhotel Doldenhorn. Several parlours and lounges provide the perfect setting for a varied cuisine that uses regional products impeccably and whose gastronomic appeal extends far beyond Kandersteg.

The Bären is a country inn straight out of a picture book. The Thommen family has been looking after guests for 14 generations, and both the kitchen and service are extremely experienced. They serve excellent traditional dishes made from the best local ingredients.

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.

In this top restaurant, the season, Swiss tradition and Mediterranean influences are important. In summer, you can sit under the lime trees and enjoy the mountain view. The attentive service serves up something for every taste, from children's dishes to "Suure Mocke" and four-course menus.

Hospitality has been cultivated in the "Bären" for six generations and freshly cooked specialities are served in the parlours of the inn, which was built in 1542. In the wine cellar, 3000 bottles await the thirsty. And connoisseurs order the cream slice for dessert.

At Salzano in Interlaken, Patrizio's ravioli and the Châteaubriand carved at the table are highlights that you won't forget. The highly professional service and an atmosphere that is more informal than stiff - that's what makes it so appealing.

The Restaurant Sonnenhof is located in a romantic chalet with a marvellous view in the Saanenland. The friendly service serves Swiss-Italian-French classics made from top seasonal produce. You'll want to become a regular here.

Elegant Swiss cuisine is celebrated at the romantic Hotel Bären in the picturesque Emmental valley. The kitchen team of the host family Beduhn creates classic dishes from regional products or enjoys inventing new creations, also for vegetarians and vegans.

The kitchen team attracts gourmands and smaller diners - with light, local and delicious dishes. The menu offers a wide range of dishes - from Asian bowls to cordon bleus. Instead of house Champagne, the Hornberg uses its own flint wine.

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.

A classic country inn with a historic façade, cosy garden and stylish wine cellar. The kitchen brigade cooks imaginative dishes from mostly local ingredients - with calm verve and respect for the product. A place where service, wine and atmosphere harmonise.

At the Kreuz in Gals, French-inspired cuisine meets rural serenity. Carefully prepared menus, carefully selected ingredients and a calm, personal atmosphere characterise the experience. A place that combines gourmet standards with a down-to-earth approach.

Founder Gianni E. Lepore, host Alfonso Graziano, waitress Federica Vetro and head chef Davide Marino showcase the diversity of Italian cuisine on the banks of the Aare. Temperament and joie de vivre are not on the menu, but they are served with the meal for every guest.

The Wasserngrat restaurant already scores points with its location: at 1920 metres above sea level, it offers good Swiss cuisine as well as the view. And the region is emphasised: The cheese comes from Rougemont, the eggs from Gstaad and the meat from the Simmental.

The original and traditional Gaststübli serves down-to-earth dishes. Spätzli, fondue chinoise, Zurich-style perch fillet or homemade desserts - the kitchen team led by chef Adrian Bolsmann knows how to prepare Swiss classics using the best ingredients.

In the pub with a 100-year tradition and its own beer, tasty dishes are served. The team attaches great importance to first-class products from the region. The creative, perfectly realised tasting menus are always a gastronomic surprise.

Ritter serves classics such as fondue or sausage and cheese salad as well as seasonal dishes with a twist. The cuisine remains down-to-earth without being boring. In the stylish setting of the Hotel Victoria, you eat here the way guests have appreciated it for years.

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.