"Swiss Cuisine" Restaurants in Canton Bern
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.
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.
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.
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.
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 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.
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.
To get to "Zum Blauen Engel", you pass through a pretty little garden and head straight for a historic wooden bar. If you look into the kitchen on the right, you will see Martin Krebs and his team at work, while the restaurant's dining room is on the left. You can't expect clean lines and modern design here, but it is romantically furnished in a brocante style. We order a veggie and a meat menu. Martin Krebs greets us from the kitchen with a brioche with waxed egg and truffle. We greet him back, the start is successful. For the vegetarians, we continue with smoked burrata and tartare. The meat eater gets a pink taco with an Alpine pike-perch tartare. The kitchen brigade is straightforward, many of the numerous components are the same in both menus: roasted endive, figs, diced kohlrabi, sea asparagus, blood orange and herb sorbet and a decorative flower. The starters are not only fireworks in terms of color, but also in the mouth. The vegetarian main course consists of a duo of purple cauliflower, roasted porcini mushrooms and a sophisticated leek and parmesan flan with verbena foam. The whole thing is topped with deep-fried angel hair, every bite crunchy. Meanwhile, only sighs can be heard from the meat eater: He eats venison in the form of crépinette and chamois pepper, accompanied by chestnuts, spaetzli and numerous vegetable variations. The playful menu continues with cheese and chocolate mousse with pumpkin seed oil and pretzels. We only share a cheese course with hyper-regional varieties and fruit bread. The atmosphere in the restaurant is now lively, even at our table. Pretty much everything is right here, we conclude.
Jack's Brasserie in Wengen combines the charm of a classic brasserie with an Alpine backdrop. The large windows offer a view of the mountains. Inside, warm wood creates a cosy atmosphere, while familiar classics are served by pleasant service.
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 terrace overlooking Interlaken offers more than just a great view - it is part of the experience. Brasserie cuisine is served that takes the classics seriously, but doesn't feel at all museum-like. The service is always attentive, the tone relaxed and the view unbeatable anyway.
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.
This restaurant is a jewel in the crown of the Jura countryside. Chef Daniel Jeandrevin incorporates ingredients from the immediate surroundings into his contemporary, French seasonal cuisine, creating a magnificent panopticon of textures and flavours.
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.
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.
The surprising dishes are served in the Dampfschiff restaurant in a stunning location: directly on the banks of the River Aare and with a view of Lake Thun. Kevin Wüthrich is the creative head of the kitchen and combines down-to-earth dishes with special side dishes and special flavours.
Simple, surprising and purist - a dedicated team offers modern terroir cuisine in the former "Kompass factory". The ecluse also sees itself as a zero-waste restaurant: regional products are a matter of course and everything is utilised.