"Dogs allowed" 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.

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.

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.

Chef Pascal Melliger has talent, as every plate that leaves his kitchen proves. In the evening, he cooks in several acts, in which he likes to use meat from the Jaun family butchery. His partner and owner Daniela Jaun always finds the right wine.

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.

Here you can start the evening with Spanish tapas, after which chef and owner Dirk Wagner offers top-quality dishes. The Casa Novo scores points in summer with its terrace overlooking the River Aare and in winter with the elegant ambience of its wine bar.

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.

Cappuccino and espresso are also available, but wine plays an even bigger role here than coffee. Dynamic, often biodynamic winegrowers supply the bottles, while the kitchen prepares classics and novelties. The entrecôte in the pan is a firm favourite.

At the Frohegg restaurant, Swiss cuisine is enriched with Mediterranean accents. Prepared on the grill, carefully and creatively plated. Guests can either eat in the panelled dining room or sit under the cosy pergola outside in the garden.

The Fischerstübli in the Matte puts tartare centre stage - with over a dozen variations: from meat to fish, from Tokyo to Maghreb and also vegetarian. All homemade, with fresh ingredients. Small wood-panelled parlour with personal service and bistro charm.

At Romy in Bern, Pascal Ralo cooks with memories of his two grandmothers - one from Vienna, the other from Portugal. Goulash, bacalhau and lots of vegetables end up side by side on the menu. Served casually, charmingly told and with a pinch of mischief in the service.

The credo of hosts Renate Fankhauser and Martin Moser is: "Less choice, but fresh". Nevertheless, the menu is impressive and the vegetarian dishes are also varied. The evening menu with three to six courses is a great choice.

At Zimmermania, which is located in the old town, you could be forgiven for thinking you were in France. Classic French dishes and Swiss cuisine are served on the plate. In addition to classic cordon bleu, boiled meat and Leberli, there is a wide variety of seasonal specialities.

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.

The oldest restaurant in the Marzili neighbourhood is located directly beneath the Bundeshaus. In summer the chestnut garden beckons with shade and mountain railway gondolas. No matter where and at what time of year it is served, the fondue is a real treat, as are the other regional dishes.