"Outdoor Dining Area" Restaurants in Canton Bern
Head chef Martin Göschel focuses exclusively on Swiss proteins in his alpine cuisine. This is by no means restrictive, but rather sharpens the guests' senses for the essentials: sustainable gourmet cuisine at the highest level in a quiet, elegant ambience.
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.
The ambience is best compared to a French country house. Kurt Mösching's modern French style of cooking is a perfect match. The dishes are delicately plated and served by the charming hostess Iris Mösching and her team.
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 Cayenne in the Panorama Hartlisberg is a family-run gourmet restaurant with a view of Thun and the Alps. From Fridays to Sundays, the kitchen celebrates four- or five-course menus that are reduced to the essentials - thanks to honest products and regional flavours.
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.
The Stuba is THE gourmet restaurant in Adelboden. The menu brings alpine products to the plate - vegetables from the valley, meat and fish from here. The cooking is precise and of the highest standard. The wine list favours small producers and the service knows how to use them.
In the elegant dining room, guests can enjoy a varied international cuisine with finely balanced, seasonal ingredients. The creations are perfectly crafted and combine influences from Switzerland, Italy, France and Asia.
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.
Whether on the terrace with a wonderful view of Lake Biel and its vineyards or in the cosy and elegant dining room, you are guaranteed to feel at home in this restaurant. Sophisticated, contemporary gourmet cuisine made from seasonal ingredients, accompanied by many wines from the region.
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.
Innovative contemporary dishes are prepared here without frills using regional, seasonal produce. Those who opt for the carte blanche have a vegetarian option. Recommended, as some of the vegetables are grown in the restaurant's own garden.
The "Bären" is located in the middle of the village of Schwarzenburg. The long menu is hanging outside, it's game season. Inside, every chair is taken, most of the guests are enjoying their main course and look happy. Hostess Franziska Ilg seats us at the back of the bright restaurant. It's not just in the evenings that the "Bären" serves the top dishes of Patrick Germann and his brigade. We study the menu, two whole pages are dedicated to game specialties, one for wild vegetarians. We are greeted with an orangy cream cheese with carrot julienne. We each order two courses: our companion has opted for the game terrine, accompanied by a mushroom espuma, gingerbread, stewed plums and decorative flowers. The test eater ordered a beetroot carpaccio with cooked and pickled beetroot, beetroot crackers, pears, cream cheese and fermented nuts. Both dishes are - and we're not saying this too quickly - a poem. Delicately prepared and finely seasoned. The main course focuses on game: a tender saddle of venison including fillet, with Brussels sprouts, chestnuts and red cabbage. These ingredients are often too sweet, but not so with Pat Germann: he has given the dish a slight acidity, and the wild blueberries provide a nice counterbalance. The quark spaetzli are light as a feather, even though they have been tossed in butter beforehand. The homemade ravioli are filled with cream cheese and covered with Bernese truffles. The topping is a bold, sophisticated tarragon foam. The portions are so generous that the test eater packs up her spaetzli and saddle of venison. And can enjoy a second "Bären" meal.
The young team offers guests dishes inspired by travels through Japan and Scandinavia and characterised by French gastronomic craftsmanship. Local, high-quality products and collaboration with regional producers are a top priority.
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.
A breath of fresh air and market-fresh products - the Rössli crew remains true to this slogan. They cook with seasonal and home-made ingredients. The dishes are so varied and the plates so beautifully presented that you will want to return here again and again.