Romy

The story

Romy Restaurant: Austrian and Portuguese Cuisine in Bern

Family roots meet modern technique

At Romy in Bern, Austrian and Portuguese cuisine takes center stage through the lens of chef Pascal Ralo. He draws directly from his grandmother Rosmarie’s Viennese pantry and his family’s Alentejo roots to shape every dish. An opening sequence often features a chilled vegetable essence drizzled with bay leaf oil alongside cherry-shaped chive quark and a crisp cod croquette. Seasonal ingredients arrive whole so their natural quality drives every plate.

Signature plates and balanced pairings

A Gault&Millau score of thirteen reflects how consistently the small kitchen delivers its opening concepts. Diners encounter a Wiener Saftgulasch built on equal parts beef ragout and caramelized onions, enriched with veal stock and finished with crème fraîche. Traditional Serviettenknödel and a Portuguese cod fillet appear alongside artichoke purée and a chorizo paprika sauce. This Austrian and Portuguese cooking style pairs seamlessly with a wine list that highlights selections from both regions.

Intimate service and relaxed pacing

Sina Ralo manages the floor to ensure guests can simply lean back after ordering. The dining room avoids loud acoustics or crowded tables, which suits the unhurried pace of multi course tastings. Warm lighting and uncluttered surfaces keep the focus on the food rather than decoration. Conversations flow easily while staff monitor glass levels and timing without interrupting the evening.