Philosophy
Diverse gastronomy concepts – from traditional to Mediterranean.
Fresh, seasonal, traditional or modern – sophisticated and uncomplicated in the Salon d’Or and at the bistro bar, elegant in the restaurant, in summer on the most beautiful terrace in Bern with a view of the Alps, for sharing at the Tavolata at the chef’s table or exclusively at the guild table: In an open, modern and at the same time historical atmosphere, our top chefs Stefanie Siegenthaler and Bill Stooss provide high-quality cuisine with seasonal products.
From down-to-earth and traditional dishes to Mediterranean delicacies, we offer a wide range of culinary experiences. We place particular emphasis on using high-quality, fresh ingredients and preparing our dishes with care and passion. Whether French-inspired cuisine or local specialties – we have the right dish for every guest. We look forward to your visit!
Chef Executive
Stefanie Siegenthaler
She is the multifunctional one who lends a hand everywhere and always impresses with perfect organization. With her creativity, she spoils the guests in the event catering.
Chef de Cuisine
Bill Stooss
His cuisine is cosmopolitan yet down-to-earth. With his curiosity and creativity, he creates delicious dishes and enchants our restaurant guests.
Chef Pâtissier
Samuel Dober
The world of food, especially sweets, has fascinated him from an early age. He grew up in the bakery of his parents’ business and constantly felt the enthusiasm for sweet creations. Developments and practices from haute cuisine and the use of sustainable and regional products inspire him.
