Dining

Culinary delights guaranteed

Six restaurants, three Head Chefs, one philosophy. Ivo Adam and his Chefs combine several diverse styles under one roof – from the traditional to the exotic.

Fresh, seasonal, traditional or modern – sophisticated in the Salon d’Or, uncomplicated in the Bistrobar, elegant in the Restaurant, exotically Japanese at the Chef’s Table or exclusive at the Guild Table: our top chefs Florian Bettschen and Adrian Bürki use seasonal products to create high quality cuisine that harmonizes perfectly with the open modern atmosphere and the historic surroundings.

Enjoy specialties ranging from local leaf-to-root, to uncomplicated French cuisine, traditional Italian and authentic Japanese dishes. For further amazing experiences: marvel at the Alps from the most beautiful terrace in Bern – or observe the Chefs at work in our Restaurant’s open kitchen.

Executive Chef

Florian Bettschen

He likes to experiment with spices and his unique ideas sometimes surprise even the most experienced gourmet. He reinterprets classics with a modern twist and presents them in a bold and refreshing style.

In the Bistrobar

Dave Wälti

His style of cooking is straightforward and honest, product-oriented and thought through to the last detail. He will easily wrap Bernese diners around his finger with the first taste of his deliciously refined dishes.

In the Restaurant

Adrian Bürki

His cuisine is cosmopolitan and down to earth at the same time. His skilful mix of modern techniques and traditional touches make his dishes simply delicious. No wonder he has been awarded 16 Gault Millau points and 1 Michelin star.

At the Chef's Table

Astushi

When he cooks, the whole table watches. Our Japanese Sushi Chef conjures up sashimi, Poke Bowl or chirashi in no time at all. Alternatively spicy, mild, hot or cold – and always authentically Japanese.

Head Pastry Chef

Samuel Dober

The world of food – especially anything sweet – has fascinated him since he was a child. He was always delighted by the wonderful creations his parents made in their family-owned bakery when he was growing up. As an adult, Samuel is now also inspired by developments and practices in haute cuisine, as well as by the use of sustainable and regional products. He also devotes much time and interest to researching food allergies, veganism and other forms of nutrition.

Head of Events & Production

Stefanie Siegenthaler

Stefanie is a multitasker, solving all questions thrown at her with her perfect organizational skills. She also impresses and pampers her culinary event guests with her creativity.