The story
Repas calls itself a “Rooftop Bistronomie” – a deliberate fusion of relaxed bistro culture and precise gastronomy. The kitchen draws inspiration from the cool bistros of Paris, then layers on a French-inflected, fine-dining sensibility. The result is cooking that is creative, natural, regional, and honest: no fuss, just flavour.
Perched on the top floor of a building on Bahnhofstrasse, the restaurant looks out over the rooftops of Biel/Bienne. A sunny terrace becomes a rooftop lounge in warm weather, ideal for drinks and snacks. Inside, the atmosphere is convivial and unpretentious. There is also a separate cigar lounge for those who want to linger over a digestif.
The menu changes with the seasons and is designed to be shared or enjoyed solo. Starters include a beef tartare with egg yolk and tarragon, or a marinated lake trout with labneh, beetroot, and wild garlic. Main courses range from lamb rack with curry and pomme mousseline to a whole dorade royale with fregola. Desserts such as Paris-Brest with Piedmont hazelnut and chervil sorbet round out the meal. A business lunch is served Tuesday through Friday, and a breakfast buffet is available daily.
Repas has earned a Michelin Recommended distinction and holds 15 points from GaultMillau, reflecting the kitchen’s commitment to quality. It is a sibling to Aux Trois Amis in nearby Schernelz, but stands on its own as a destination for contemporary dining in Biel.
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History
Perched high in the Hotel Elite near Biel train station, the rooftop restaurant Repas with its spacious terrace certainly aims high: talented chef Corentin Rérat presents an appealing menu, and what reaches the table impresses through creativity and solid technique. The starters were already surprising and refined: a poached beef salad dressed with cornichons served in a chicory leaf, alongside a small gougère filled with salmon trout mousse and sour cream. Sophisticated as an entree was the grilled octopus on carrot purée with watercress and grated carrots. For the main course, the braised lamb shank in tandoori sauce with celery purée and grated horseradish truly impressed. Also flawlessly prepared was the generous portion of halibut in beurre blanc atop hearty red cabbage, finished with a lavish topping of fried kale, hazelnuts, and lingonberries. To conclude, the combination of dark Madagascar chocolate and chervil ice cream proved both unexpected and delicate. A diverse wine selection completes the experience.
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