The Best Restaurants with 2 Falstaff-Gabel(n) in Bern
The Hellys restaurant welcomes its guests in a sober and purist style. Selected wines and fantastic cocktails are served in the bar at the front, while the restaurant offers elegant dining at the back. The pasta courses are unforgettable and the baguette tastes as fresh as in France.
First a butcher's shop, then a pop-up and now a permanent "bistro and juice store": Lehmanns" serves constantly changing market cuisine, natural wines and ciders. The restaurant, whose white tiles are reminiscent of its former existence, is uncomplicated - no reservations are taken and the food is served on crockery from the Brockenhaus. Head chef Florian Stalder sources meat, vegetables and flour from regional, organic farmers and butchers. We start the evening with marinated olives and homemade bread with tzatziki. A glance at the wine list with almost 100 items reveals an unconventional concept: the wines are arranged according to direction and distance from the restaurant. One focus is on wines from the Swiss winegrowers' collective Satellites of Love, while there are also ciders from Heftig Cidre and interesting non-alcoholic alternatives such as a tart cuvée cassis or a lemony hop water. In addition to canned sardines, pickles, charcuterie and cheese for the aperitif, there are around ten dishes to choose from, which are easy to share. We opt for deep-fried quark balls served with a fruity tomato chutney. Served with polenta with plenty of cheese and chopped herbs. The eggplant cordon bleu served at the next table also looks tempting. But we leave some room for dessert: a cream slice, elegantly layered with millefeuille, berry jam and vanilla filling, and an oven-warm clafoutis with mirabelle plums. Our verdict: simple dishes that taste good and impress with the quality of their products.
In this restaurant, the name says it all. With a marvellous view of the mountains, you can enjoy classic brasserie cuisine with modern elements. From beef tartare to bouillabaisse and rack of lamb, everything is served exactly as it should taste.
Kirchenfeld in Bern offers Italian bistro cuisine in a relaxed setting. The food is uncomplicated and prepared with a sense for good ingredients - with a style reminiscent of a trattoria and, thanks to the friendly service, also in the garden, makes you want to socialise.
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.
The Kornhauskeller in Bern, affectionately called "Chübu" by the locals, impresses with its mighty vaults and unique atmosphere. The cuisine focuses on Swiss classics and skilfully interprets them. A place that shows that tradition can be very much alive.
The warm hospitality and delicious Italian dishes have long made the Lorenzini a Bernese institution. On the ground floor you can enjoy a coffee or a glass of wine, while on the floor above you can feast on pasta and tagliati to your heart's content.
In the mighty vaults of Bern's Kornhaus, Più strikes a precise note between grandeur and everyday suitability. Neapolitan pizza, fresh pasta, fish, meat and vegan dishes - supported by good organisation, attentive service and clear style.
The Verdi of the Bindella companies is a favourite haunt of federal councillors, business people and lovers. Here, delicious cuisine from the central Italian region of Emilia-Romagna is served in an elegant atmosphere. The cellar is stocked with fine Italian wines to match.
The popular neighbourhood bistro offers the perfect menu from morning to night. Whether it's coffee, a hangover breakfast at the weekend or a delicious dinner; "tout Berne" meets at Viktoriaplatz. The style is uncomplicated and the natural wine bubbles out of the taps.
Bar, restaurant, co-working space: the "Supernova" restaurant in Bern is a versatile business. After working at the "Bellevue Palace" and the "Baur au Lac", co-founder and head chef Juliette Bülowius has built up a catering company - and has now realized her dream of opening her own restaurant. After extensive renovations, she was able to reopen the restaurant in December. On the first floor is the bar, which is well-staffed on a weekday. For fine dining, we are taken to the second floor, to a room that is painted completely black. We start with crusty bread with turmeric butter. It goes well with a glass of sparkling tea: the non-alcoholic carbonated tea is currently making a name for itself as an alternative to sparkling wine. A glance at the menu reveals some impressive names. The starters include "Sea and Salt" or "Earth and Flowers". We opt for "Fire and Ice": flamed and truffled salmon sashimi with fleur de sel. A combination that tastes great. "Air", a pea soup with crème fraîche, tastes simple but good. Without a long pause, we continue with a fillet of sea bass fried crispy in butter with herb beurre blanc, garnished with cuttlefish chips and a side dish of your choice. The deliciously salty and crispy sweet potato fries are highly recommended. The tagliarini with truffle and Parmesan shavings can't quite keep up, a little more truffle and less cooking time wouldn't have hurt. However, the "Planets and Stars" dessert is first-class: a ball of wafer-thin white chocolate filled with mandarin whipped cream and a cinnamon-flavored sponge base. Not only does it look artistic, it also tastes wonderful.
Stefan Zingg and Sabine Nussbaum are the heart and soul of this stylish, somewhat hidden brasserie in Bern's Länggass student neighbourhood. The two thoroughbred restaurateurs work in a consistently sustainable manner and focus on freshness and warmth in their bijou.
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.
Above the rooftops of the capital, on the top floor of the Loeb department stores', you can enjoy Italian cuisine with excellent seafood and contemporary dishes such as pinse in all variations. The careful selection of ingredients turns a plate of pasta into a feast.
Here, local ingredients are cooked to perfection. Herbs, emulsions and aromatic oils turn the seasonal dishes into Oscar-worthy gastronomic delights. The exciting selection of natural wines and non-alcoholic drinks is the perfect accompaniment. Relaxed, uncomplicated atmosphere.
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.
The Waldheim restaurant makes guests feel at home from the very first visit. Whether outside or in the original dining room, the attentive service reads every wish from the lips and serves both modern and traditional dishes with professional pride.
This café in the centre of the old town serves the finest comfort food. Moules marinières, croissants with minced meat or cordon bleu are cooked here using the best products and to gastronomic standards. A loyal regular clientele thanks the kitchen team with their loyalty.