DuBourg

The story

DuBourg in Biel/Bienne: Seasonal Tasting with Japanese Precision

The chef and the kitchen

The du bourg in Biel/Bienne anchors its seasonal tasting menu around crisp regional produce and subtle Japanese techniques. Chef Manuel Zaugg opened the doors in May 2025 after leaving Markus Arnold’s Steinhalle, bringing a quiet precision to the historic Burggasse location. His approach earned fifteen points in the latest Gault&Millau guide, recognizing how precise seasoning grounds each plate. He works alongside Finn Bohnen, Petra Christen, and Julian Streit, swapping two dishes every five weeks to match arriving harvests.

On the plate

Grilled asparagus appears with fried potato ribbons and pickled egg yolk, while a nori leaf wraps pickled trout and kohlrabi for a crisp bite. Confit char from Lake Biel rests on browned sauerkraut beside a cauliflower and celery dumpling. A twenty-four hour kimchi marinade transforms a deboned chicken thigh, which pairs with sweet fire-grilled leeks and fermented garlic. Guests can also order a vegetarian version that follows the exact same seasonal rhythm.

Inside the space

The dining room sits inside a protected building that retains its original architectural character without feeling stiff. Natural light fills the tables during daytime service, while evening seating settles into a calm, unhurried pace. A carefully structured wine pairing runs parallel to the food, highlighting citrus notes in the dishes and softening richer umami elements. The staff moves through the floor with quiet attention rather than formal ceremony.