"Parking Space" 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.
Tsutomu Kugota is a sushi master and one of the best chefs for omakase cuisine in Switzerland. His creations enrich the gastronomic tradition of Japan with surprising combinations that will remain unforgettable after a visit. The sake selection is superb.
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.
Radius serves the "Menu vo hie" with ingredients from a radius of 50 kilometres - herbs from the hotel garden, Burgdorf shrimps, its own fruit. Chef Stefan Beer explains individualistic dishes personally. Central Swiss butter with mushroom ash is served with the bread.
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 Hôtel du Cerf cooks with conviction: classic craftsmanship, with a modern twist and realised with precise technique. The dishes are minimalist and clear-cut, without gimmickry. A place that emphasises substance and offers gastronomic delights without compromise.
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.
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.
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.
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.
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.
The Hohliebestübli is a gastronomic gem hidden in a 300-year-old farmhouse. The Schranz family cooks wonderful, seasonal menus on a simple wood-burning cooker - with milk, butter and eggs from the farm. Attention to detail, informal and of a high standard.
Jack's Brasserie is a Bernese institution with classic French cuisine and legendary schnitzel. The Art Nouveau architecture creates an elegant setting that is reminiscent of the great brasserie tradition and characterises the restaurant's special character.
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.
Since May, Executive Chef Laura Magee has been in charge of the four-star hotel "The Cambrian" and the "Bryn Williams Restaurant", the hotel's top restaurant. The Irishwoman greets us from the kitchen with a chicken canapé with chimichurri, seaweed powder and a slice of pickled cucumber. The vegetarian greeting: a falafel ball with avocado topping. The "Chef's Choice" consists of five acts and has been cleverly designed by the kitchen so that omnivores and vegetarians are equally happy. This means that some of the courses are the same. The start, for example: Asparagus with sliced egg yolk, ricotta and rocket. The next course is different: marinated salmon with zabaglione cream, finger limes, vinegar pearls and avocado-wasabi dab. The vegetarian course is a comforting mushroom soup. The "Signature Dish" with Japanese eggplants is served to all connoisseurs. Topped with fried vegetable slices with miso espuma, sesame seeds and spring onion rings. This course conveys almost all the flavors: sweet, umami, salty, sour. We all agree that this dish should never be left off the menu. The vegetarian main course focuses on a roasted and blanched quarter of white cabbage on a bed of tofu, borlotti beans and diced vegetables. For the meat eater, duck was roasted, plums confit and a jus cooked down. The sauce combines the other ingredients wonderfully thanks to its sweet and golden taste. For dessert: muscovado cream with dehydrated strawberry slices, fresh blueberries and a strawberry broth, served in a glass. Granola provides the crunch and a mint leaf the freshness.