It was a bitter loss for Biel when Isabel Johner and Wilfried Köster closed the "Maruzzella" in spring 2022. The duo had been cooking in the smart restaurant for six years and had made a name for themselves beyond the region. After a two-year break, they are now back: albeit in Bern, but with the same name and the same concept. At the beginning of June, they reopened the former "Marzer" as "Maruzzella". Some things are familiar to their former guests - such as the home-baked crispbread with sea salt and olive dip that is served as an aperitif. In any case, everything here is homemade, with no prefabricated products. You can taste this, for example, in the wonderfully fresh pike-perch tartare with pickled radishes and cucumber and horseradish sorbet. The delicate starter impresses with its contrasts of soft and crunchy, sweet and sour. The evening menu is also available as a purely vegetarian option, with the following ravioli filled with either veal ragout or ricotta. Both are beautifully al dente and the white wine foam adds a light touch. The flat-iron beef steak is perfectly cooked to perfection and is served with great fries dauphine - crispy on the outside, creamy on the inside. The vegetarian main course is Mediterranean with zucchini and feta dumplings, bell peppers and tomato sugo. The beautiful wine list also includes a few wines from Lake Biel, as well as from the rest of Switzerland and neighbouring countries. Last but not least, the dessert is worth mentioning: a delicious strawberry and rose ice cream is served with strawberries and mascarpone cream. It's nice to be able to eat at "Maruzzella" again.
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