The story
At Wein & Sein in Bern, the name says it all: wine and being. The restaurant, located on Münstergasse in the heart of the old town, is built around the idea that a great meal is as much about the company and the moment as it is about what’s on the plate. Since October 2022, this approach has earned it a Michelin star, alongside 16 points from Gault Millau – recognition that speaks to the precision and care behind every course.
The kitchen offers a single, evolving four-course dinner menu. There is no à la carte; instead, guests trust the chef to guide them through an evening of modern cuisine that changes with the seasons. Each dish is designed to be paired with one of the exciting wines from the list, or with a rare gem from the cellar. The restaurant encourages diners to let the sommelier choose – a natural extension of the wine-first philosophy. For those who prefer a vegetarian version, advance notice is all that’s needed.
Wein & Sein is part of the JRE (Jeunes Restaurateurs) association, a network of young chefs who combine modern, creative cooking at the highest level. The team also accommodates allergies and dietary restrictions with the same passion they bring to the standard menu, so long as they know ahead of time.
The atmosphere is understated and welcoming. The dining room, glimpsed in the gallery, feels warm and intimate – a space that lets the food and wine take centre stage. For private events or family gatherings, the restaurant can open at lunchtime by request. Gift vouchers are available for those who want to share the experience.
Wein & Sein is open Tuesday through Saturday from 6:30 p.m. to 11:30 p.m. It is closed for a short summer break each year. Reservations are recommended, as last-minute cancellations sometimes free up a table – a quick phone call may be all it takes.
Recognition
Ambience
Details
History
High quality cooking
Charming hostess Daniela Jaun and her partner and head chef Pascal Melliger deliver culinary highs down in the welcoming old-town cellar. They are savored following a parade of exquisite, bite-sized appetizers as part of a four- to six-course menu (vegetarian options available upon advance reservation). The meal opened with a lightly pan-seared char, served with radishes and a vibrant green, slightly tart apple sorbet. We were equally delighted by the next course, where the dedicated chef boldly and skillfully paired aromatic pizokel with spinach and Périgord truffle. The dry-aged duck from the Appenzell region was also prepared with great finesse, elegantly presented alongside celery and preserved lemon. Finally, at his absolute best, Pascal Melliger showcased a wonderfully tender cut of Swiss Black Angus, accompanied by beautifully carved carrots and pistachios. The dessert was equally beautiful and refined, a delightful creation of chocolate, cherry, and hazelnut.
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