The story
Ben and Sara Jann opened the doors of Essort in July 2024, bringing a shared vision to life: a place where creative, honest cooking meets genuine hospitality. Ben’s path to the kitchen began early – he knew he wanted to be a chef since school – while Sara, a passionate host with organisational flair, ensures every guest feels at home.
The kitchen at Essort is guided by the motto “Pur – Einfach – Grossartig” (Pure – Simple – Great). They draw inspiration from nature, letting the flavours of carefully sourced, fair, and sustainably produced ingredients speak for themselves. The result is Contemporary cuisine that is unadorned and precise, with no unnecessary frills – just clear aromas and thoughtful composition. This approach has earned the restaurant a Michelin Recommended distinction, a nod to the quality and sincerity of the cooking.
Essort’s philosophy is rooted in connection – to people and to the land. The team aims to create a balance between a high-level dining experience and an uncomplicated, personal atmosphere. Guests are encouraged to come as they are, to pause, arrive, and be looked after with “lässiger Eleganz” – relaxed elegance. The dining room and a beautiful garden offer space for both intimate dinners and festive gatherings, with live jazz adding to the mood during special summer nights.
Beyond the daily offer, Essort hosts themed Wine & Dine evenings that pair multi-course menus with carefully selected wines from specific regions – such as Spain and Portugal or South Tyrol and Venetia. The kitchen also designs a dedicated New Year’s Eve menu. The wine list itself leans heavily on excellent Swiss producers, with additional bottles from Europe’s finest regions.
Essort is a restaurant that feels both ambitious and welcoming – a place where the quality of the ingredients and the warmth of the team take centre stage.
Recognition
Ambience
Details
History
The Kirchenfeld district is one of Bern’s most upscale neighborhoods, and «Essort», located in the former US embassy, ranks among the city’s most distinguished restaurants. Since mid-2024, head chef Ben Jann and his wife Sara have been managing the front-of-house operations here, bringing both continuity and a refreshing new energy. This philosophy is especially apparent in the four- to six-course tasting menu, where it is clear that the kitchen favors skillfully crafted culinary surprises over mainstream fare. To begin, the marinated scallop and cucumber-thai basil sorbet were outstanding, followed by the confit butter trout with cauliflower and spinach on beurre blanc, which tasted excellent. For the main course, the tender Flat Iron steak from Simmental cattle stood out just as much as the lightly crisp Ticino polenta and the crunchy vegetable snippets. The finale featured expertly executed Nideltäfeli, accompanied by kalamansi, a champagne sorbet, and candied apple. Overall, a visit that is rewarding in every sense—deeply enjoyable, atmospherically rich, and entirely free of gastronomic gimmicks.
Location
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