The story
Chef Andreas Haseloh guides the daily menu with a focus on substantial, well-executed plates. His approach favors timeless techniques over fleeting trends, which explains why staples like veal Zurcher style and beef entrecote sit comfortably beside seasonal vegetable preparations. The Gault&Millau guide awarded this brasserie kitchen 14 points in 2026, specifically highlighting the consistent flow of ideas across both weekday dinners and their Sunday Déjeuner Dominical. Guests regularly encounter generous portions that match the hearty appetite of local regulars.
A massive Wiener Schnitzel arrives alongside a crisp potato and cucumber salad with lingonberries, offering familiar comfort elevated by precise frying. On warmer evenings, the rooftop Sky Terrace transforms into an open-air grill where charcoal smoke meets delicate proteins like octopus prepared with distinct umami notes. Inside, the kitchen turns out fried megrim paired with two distinct asparagus varieties and a sharply acidic white wine beurre blanc. Duck liver foie gras rests on a sliced tree cake topped with sweet cherries and toasted pistachios, balancing richness with bright fruit.
Waitstaff maintain a formal presence throughout the year, wearing ties even during peak summer heat while speaking in steady Berne German. The traditional Swiss and brasserie setup operates as a reliable neighborhood anchor rather than a fleeting destination, drawing locals who appreciate unhurried service and straightforward hospitality. Large tables and subdued lighting create a quiet backdrop for extended meals. This grounded approach aligns with the property’s longer history as a five-star institution directly connected to Bern’s transit hub.
Recognition
Ambience
Details
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