Wein & Sein

Hostess Daniela Jaun and chef Pascal Melliger (partners both professionally and privately) put their heart and soul into running this pleasant restaurant nestled in a cellar space with a pretty vaulted ceiling. The chef cooks modern, precise cuisine, showcasing select produce with an impeccable sense of elegance. Take, for instance, his terrific Swiss lamb, served as a beautifully roasted saddle cut, a fantastically spiced, excellent mini merguez and a superbly crafted ragout. The evening set menu is written on a blackboard on the wall and further clarified at the table. You can choose from four to six courses, and a vegetarian version is also available if you pre-order. Service is provided by a very polite, well-trained and experienced team. When it comes to wine, you can rely on the recommendations of the charming and extremely dedicated young owner. In summer, head for the terrace surrounded by the historical houses of the old town. Be sure to allow yourself plenty of time to fully appreciate this harmonious culinary experience!

• Dining room set in a cellar space with a vaulted ceiling.
• Four to six course evening menu, with a vegetarian version by pre-order, written on a blackboard.
• Run by hostess Daniela Jaun and chef Pascal Melliger.
• In summer, a terrace set among the historic buildings of Bern’s old town.

Signature Ingredients

• Swiss lamb (served across multiple preparations within the set menu)
• Seasonal produce selected for the set menu
• House bread and sauces built for wine pairing
• Swiss and European wines curated by the owners

Menu Summary

An evening set menu served as four to six courses, with a vegetarian version available by pre-order. The menu is written on a blackboard in the dining room and explained at the table. Cooking is modern and precise, built around select produce, with an intentionally wine-forward rhythm to the meal.