"Dogs allowed" Restaurants in Canton 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.
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.
The amuse-gueules already hint at a preference of the new team at "Du Bourg": the nori tartelette with pickled trout and the gyoza dough tartelette with artichokes, mustard seeds and candied yuzu. A little Japan never hurts a menu. Manuel Zaugg's last cooking stations give a hint of things to come: "Olympia" and "Steinhalle" in Bern. From the bright vaulted cellar, where the kitchen greetings were held, we head upstairs to the elegant restaurant, which seats just 16 guests. Before the first course, rose-shaped beetroot butter and brioche are served. This is followed by a cucumber ceviche with grapefruit and sudachi (Japanese citrus fruit) on a ponzu sauce. The chili powder is a little overpowering, the delicate flavors need a bigger stage. Umami is also present in the next course: baked cauliflower with a herb beurre blanc. The sauerkraut flavour is so subtle that we almost don't recognize it. But thanks to the acidic sauce and the koji mushroom flavor, all tastes are combined on one plate. After a Japanese egg dish "Chawanmushi", vegetarians are served butter-tender eggplant and omnivores succulent chicken. This is flavored with homemade kimchi. With tender leek, burnt leek powder and miso jus. The cheese course is good and well told: The white mold cheese comes from an army bunker in Rougemont. Manuel Zaugg wants to devote more time to patisserie at Du Bourg. The first menu tastes like this: apple cubes with honey, hips, olive oil, thyme cream ice cream. Honestly? It's to die for. Japan shows itself again in the second dessert: strawberries, ginger, roasted fennel, shiso. We say: Arigato!
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.
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.
At the regulars' table, you immediately strike up a conversation with other guests. From there, you can see into the kitchen, from which three amuse-bouches are soon served: a cream cheese-filled cream puff, a lukewarm meatball and a crispy basket filled with beetroot and hung yoghurt. A brilliant start! Christoph Hunziker is a competition-tested chef who has been lovingly filling his country inn in Schüpfen, Bern, with life and culinary delights for years. It smells of original spelt bread, which is served with rapeseed oil, butter, fleur de sel and cress for you to slice yourself. The Bernese chef knows every producer of his ingredients. This is evident in the game pâté, filled with plums from the neighboring farm and cherries from his own farm in the form of compote. It continues in grand style with a Susten pike-perch - roasted until translucent and coated in bacon. The sweet tomato compote and the gentle sauerkraut bed are a perfect match. But the brigade - all women on the day we visited - have even more in their quiver: meatloaf with mushrooms, crunchy, buttery carrots and mashed potatoes. This is always served when Hunziker feels like it. As a glance around the table shows, it is very popular. The ingenious pre-dessert - a popcorn ice cream with apple and quince pieces and crumble - prepares the senses for dessert: Chestnut mousse with plum ice cream, served with chestnut foam in a honey dip, garnished with meringue pieces. For friandises, an apple gelée and a Spitzbub. Everything is as light and refreshingly honest as the chef himself.
People have been cooking in this beautiful inn since the 18th century. For some time now, however, Lukas Kiener has been making it a particularly good place to eat. The chef mixes local ingredients and international flavours to create elegant, top-class menus.
La Bagatelle in the Grand Chalet Gstaad serves classic French cuisine with a Mediterranean twist, inspired by market and Alpine produce. The terrace offers panoramic views of Gstaad, the wine service is prominent and the open wooden centre radiates warm elegance.
Cooking has been taking place in a former work yard in Liebefeld for five years. The restaurant of the same name is run by chefs Fabienne Lüdi, Michael Früh and Dylan Sanden, who has taken over from Rafael Hänni, who has left the business. We start by breaking bread, a sourdough bread made from three wholemeal flours to be precise, and dip it in thyme butter. We are served a plate full of delicacies: Salad asparagus with rhubarb, smoked carrots, kohlrabi ravioli with fava beans and cream cheese, buttered radishes with their own greens, roasted beetroot with beetroot and melon vinaigrette. A roasted aromatic firework, only the somewhat stubborn goat's cheese could have done with a warning. The vegetarian starter is roasted and sliced fennel with woodruff vinaigrette, fir shoots, roasted Swiss stone pines and wood sorrel. The meat eater gets lamb from Langnau, black lentils from Worb and snow peas from waiter Tobi Kramer's garden. The main course is a duo of Limousin beef, served with jus from the bones, wild garlic capers, asparagus from Thörishaus, melted potatoes and tarragon espuma. The veggie course: Bernese bramata and sautéed turnips, pickled autumn trumpets, parsley puree and chive blossoms. The courses are generous and tasty. The predessert - a blackthorn blossom ice cream with meringue and bee pollen - heightens the anticipation of the sweet finale: strawberry sorbet with elderberry oil, crumble, caramel, yoghurt foam and pickled elderberry. So simple, so sweet, so seasonal.
The Glacier in Grindelwald focuses on modern design and ambitious cuisine. Finely balanced courses bring out the best in local produce. The alpine backdrop and the creative signature make the Glacier a place for contemporary gourmet enjoyment.
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.
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.
At the Moosegg, regional products are cooked with precision and creativity. Meat and fish from the Emmental with international influences make up the menu. Tasty dishes with surprising flavours are served with a view of the Emmental hills.
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.
An historic country house dating back to 1671 stands on the outskirts of Bern. The elegant parlour and rustic rôtisserie serve seasonal cuisine, such as entrecôte in herb butter foam or grilled dishes under old plane trees. There's live music in the attic.
The Schmitte in Grindelwald, built over a hundred years ago as a smithy, today offers traditional Swiss dishes in a rustic ambience, prepared from fresh, regional ingredients. An unmistakable place in the midst of the fascinating Alpine landscape.
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.
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.