The story
High above Lake Biel, in the wine village of Ligerz, Aux Trois Amis occupies a historic building whose walls have long been steeped in community. The name itself comes from an 1894 evening when three friends, meeting regularly at the former "Au Coq d'Or," decided to christen the inn anew. That spirit of conviviality remains: the restaurant sees itself as a place where guests arrive and leave as satisfied visitors, enjoying every aspect—the food, the wine, the company, and the generous space.
Chef Marc leads the kitchen with a philosophy of quality over quantity. His dishes are built from carefully chosen ingredients, sourced from around the world and brought into perfect harmony. Marc describes his approach as deeply creative: "Suddenly there is an idea that absolutely must go on the plate." His beloved surprise menus are the vehicle for this, offering haute cuisine without a stiff collar. The style is country cooking elevated to a refined level—relaxed elegance on the plate.
Wine lovers find a diverse selection spanning the Old and New Worlds, curated to suit every occasion. The restaurant’s passion for wine is evident, and pairings are available to complement the ever-changing menus. This attention to detail, combined with the warm, unstuffy atmosphere, has earned Aux Trois Amis a Michelin star—a recognition of high-quality cooking that feels both earned and natural.
The restaurant offers both lunch and dinner service, with outdoor seating for warmer months and a private room for special gatherings. Whether dining alone, as a couple, or with a group, the experience is one of shared enjoyment—gemeinsam genuss erleben, as the restaurant puts it. The historic walls, the view over the lake, and the thoughtful hospitality all contribute to a meal that lingers in memory.
Recognition
Ambience
Details
History
High quality cooking
Hostess and sommelier Cynthia Lauper and chef Marc Joshua Engel have achieved great success at their «Aux Trois Amis» in Schernelz, located high above Lake Biel. Ten years ago, they took over a tavern for hikers; today, they run a cozy gourmet restaurant nestled among vineyards, complete with a terrace overlooking Lake Biel. The menu or small à la carte list offers creative yet cohesive cuisine that consistently surprises and earns a score of 17 points. Even the amuse-bouche were a smash hit: a duck consommé served in a glass with a duck meat praline, alongside a roe deer tartare and a roe deer tartlet with radish and fresh goat cheese. Beautifully presented like a flower was the first course: the “leaves” made from kohlrabi, the “petals” from silken tofu and egg, and the “pistil” from grated egg yolk. The chef served Arctic char from Arctic waters on a foamy kimchi espuma, topped with curly kale; the chicken came with a cauliflower velouté and plenty of Périgord truffle. After a refreshing parsley sorbet with pine nut schnapps, the main course impressed with tender beef entrecôte accompanied by a roll of lightly fermented cabbage, while sweet pear mousse provided a surprisingly contrasting counterpoint. Instead of ordering the cheese course, we opted for dessert: a spring-like composition featuring yellow passion fruit, white coconut, and a vibrant green Thai basil sorbet. An excellent wine list and very friendly service completed the meal.
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