Hand-cut Charolais beef tartare
(AOC certificate of origin from French Jura Mountains)
with crispy brioche toast and butter, flavoured as preferred with cognac, calvados, whisky or vodka CHF 24.00 / 38.00
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Beef marrow bone, oven-roasted
with fresh herbs and toasted brioche CHF 16.50
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Coq au Vin Blanc (Poulet Noir Burgundy) light White Wine Sauce, home-made Curd Spaetzle,
colorful Vegetables
CHF 38.50
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„Waldheim“ Fish Soup
various Fish Fillets, Seafood, home-made Sauce Rouille, baked Baguette CHF 42.50
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Cordon bleu made of suckling pig from Häni Diessbach near Büren,
with tangy AOC-certified Gruyère cheese, Bernese fried potatoes and seasonal vegetables CHF 35.50 TUES/WEDS/THURS only or on request
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Coq au Vin Blanc (Poulet Noir Burgundy) light White Wine Sauce, home-made Curd Spaetzle,
colorful Vegetables
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Assorted Cheese Plate
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Apple – Rhubarb Crumble Pie
Rhubarb Sorbet, crispy Apple Chips
3 course menu with soupCHF 63.50 3 course menu with starters CHF 66.50 4 course menu with soup CHF 76.50 4 course menu with starters CHF 79.50 Full menu CHF 91.50
(alle Preise inklusive 7.70 % MWST)
Meat and poultry: Generally from Switzerland, preferably from the butchers Lehmann in Bern’s Länggasse quarter, Minder in Busswil and Michel Comestibles in Unterseen. Any foreign meat specialities are declared with the respective dish. We prefer organic products. / Fish: Freshwater fish from natural production sources, certified seafood, all from Michel Comestibles in Unterseen. / Cheese: From Chäser in Ostermundigen. / Fruit and vegetables: Whenever possible directly from various local organic farmers, with more exotic plant products from Bieri Gemüse in Neuenegg. / Wine and spirits: Compiled by the Münsterkellerei in Bern. With very few exceptions, all our wine originates from Switzerland and the neighbouring countries. / Floral decorations: We do the arranging ourselves! Flowers from Créafloristique in Bern and Blumen Bergmann in Ittigen.
Kitchen Latin
Alpstein Lamb IP Suisse
Alpstein is a region between canton of Appenzell and St. Gall. This region, with its natural green spaces, numerous alps and the alpine climate, offers ideal conditions for a healthy growth of the sheep. The natural feed and the near natural environment in the cycle of nature are the best base for first class products.
Charolais Rind
Charolais is a French Beef Breed which feeds only on grass and herbs. The breed got its name from the region Charolais which lays in the French Jura.
Moravia
Is a region in the East and Southeast of Czechia.
Sea Buckthorne
The yellow – orange fruit grows on shrubs. Its origin is Nepal, now grows also in Northern Europe in higher regions. The Buckthorne fruit has a high vitamin C content and a slightly sour taste.
Supreme
Is the chicken breast with skin and wing bone.
Swiss Black Angus
The pioneers of suckler cow husbandry in Switzerland relied on Angus beef cattle originating from Scotland, where these legendary animals have been very popular for over 200 years due to the outstanding quality of their meat. Today, Angus cattle can be found all over the world, with some 15,000 Angus cows being bred in Switzerland. It was high time for the Swiss Association of Angus Breeders (SWISSANGUS) and IP-Suisse to launch the Swiss Black Angus label. The meat originates exclusively from Angus cattle in Switzerland that are kept on farms managed according to IP-Suisse biodiversity and animal welfare standards.
Swiss Black Angus is finely marbled meat grown on Switzerland’s grasslands.
Le Menu:
