The story
In Bern, Renate Fankhauser and Martin Moser steer the kitchen at Süder toward a version of Swiss cooking defined by seasonality. Working alongside chef Kevin Künzler, the team crafts menus rooted in regional produce while remaining open to exotic additions, provided they meet strict quality standards. Dishes evolve constantly, reflecting a desire for creativity and surprise rather than static tradition. This flexibility allows the restaurant to reinterpret familiar flavors without losing sight of its local roots.
A softly braised Ibérico pig knuckle served with pomegranate beet jus marks a favorite among diners, showcasing how rich flavors pair with sharp vegetable accents. Starters often feature a celery-apple foam enriched with thyme and breaded calf sweetbread nuggets. Main courses highlight local staples like Gürbetaler beef tenderloin cooked rare with herb butter.
The kitchen explores Swiss cuisine beyond the plate, incorporating elements like Belper Knolle cheese in winter salads alongside blood orange dressing. Sweet endings bring botanical contrasts, including green tea coconut ice cream served with tonka bean shortbread and grapefruit segments.
Housed in a building with deep architectural history, the dining rooms offer a blend of elegance and comfort suitable for business lunches or romantic dinners. The main restaurant accommodates up to sixty guests, providing a central gathering point for the house. Guests seeking a lighter ambiance can reserve a table in the conservatory, which holds thirty chairs and suits family celebrations well. During warmer months, the garden terrace expands the seating capacity by another sixty places under the open sky.
Recognition
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