The story
Perched at 675 metres on the Schüpbärg in the northeastern Seeland, the Schüpbärg-Beizli belongs to the municipality of Schüpfen, just outside Bern. It is run by Sarah and Christoph Hunziker, a young, grounded couple who bring both ambition and warmth to this roughly 40-seat restaurant.
Christoph Hunziker trained as a chef, working in Bern-area establishments including Mosimanns Hardern Pintli and Palace Gstaad, before earning his diploma as a federally certified executive chef. Sarah, who holds a Master of Science in Business Administration, balances her role at the Beizli with a marketing position. Together, they run a kitchen that emphasises fresh, regional, and seasonal cooking, relying on Swiss produce wherever possible.
The cuisine is firmly Swiss, yet far from predictable. Starters such as sweetcorn cream soup with popcorn and chervil oil, or cured Swiss salmon with egg custard and pickled red onion, lead into main courses like grilled lettuce with egg yolk cream, hazelnuts and sweet potato, or Natura Beef boiled beef with horseradish, carrots and potatoes. A "Geniessermenü" offers a curated tour through the à la carte selection. The wine list is exclusively Swiss, with a focus on regional bottles.
The Beizli’s cooking has earned it a Michelin Bib Gourmand, a recognition that rewards good quality, good value cooking. The restaurant also highlights its 15 Gault Millau points, a testament to the consistent, thoughtful work coming out of Christoph’s kitchen.
The atmosphere is rural and straightforward, with outdoor seating for warmer months and private parties accommodated on request. It is closed on Tuesdays and Wednesdays, and reservations for the same day are taken by phone only.
Recognition
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good quality, good value cooking
Afternoon cakes and dessert cups are no longer available in Seeland for day-trippers at the cozily paneled “Schüpbärg-Beizli” with its pleasant garden. Chef Christoph Hunziker now opens only at lunch and dinner, increasingly focusing on gourmet dining – rightly so, as our visit proved. Just as ambitious as it was excellent was the selection of amuse-bouches: finely sliced veal tongue with raspberry vinegar. Celery tartlets. Caviar on a rösti galette. Cream puffs with cheese. And as a little highlight, spiced meatballs. Warm bread for slicing yourself was served alongside butter, oil, salt, and watercress. The four-course menu left no wishes unfulfilled either. First, a perfectly runny organic quail egg cascaded over a celery mousse with confit Jerusalem artichoke, hazelnuts, and chive oil. The course featuring Swiss veal was cleverly prepared – sliced like vitello tonnato but served with a trout rillette instead of tuna. The kitchen also scored points in the main course thanks to the tenderly confit tranche of Lostallo salmon with lemony beurre blanc and finger noodles. Rhubarb sorbet and confit paved the way for the seasonal dessert, centered around apricot presented as sorbet, cake, biscuit, and jus. The wine list boasts a skillfully curated selection of Swiss crus, complemented by exceptionally friendly service. In summary: An overall performance that earns 15 points.
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