ZOE

United by the motto Vegetables in various facets, restaurateur duo Fabian Raffeiner (kitchen) and Mark Hayoz (service) are following their passion, concocting modern and creative vegetarian dishes that are meticulously prepared and rich in flavour, such as king oyster mushroom, fermented garlic, parsley and buckwheat. There is an seven-course set menu with optional add-ons. Some dishes can also be ordered à la carte. Beverage accompaniments include natural wines, beers and non-alcoholic drinks. Tip for lunchtime: the business lunch deal with up to four courses. This two-storey restaurant with its charming minimalist interior is located in the heart of the old town, a stone's throw from Bern Minster. Laid-back, professional front-of-house team. Pleasant little terrace.

• Vegetarian fine dining in Bern's old town, a short walk from Bern Minster, with a minimalist room and a small terrace.
• A seven-course set menu with optional add-ons, plus a la carte choices, a rare format split for a fine dining vegetarian spot.
• Beverage culture is part of the pitch, natural wines, beers, and alcohol-free drinks are all positioned as first-class pairings.

Signature Ingredients

• Seasonal vegetables and regional produce
• Mushrooms and herbs, often used for depth in a meat-free kitchen
• Ferments and house-made drinks, kombucha is called out directly

Lunch

• Vegetarian business lunch built for speed and precision, plus longer multi-course formats for a slower sit-down.

Dinner

• Multi-course vegetarian fine dining, menus change seasonally and stay close to regional sourcing.
• Vegan versions can be served with advance notice.

Drinks

• Pairings are offered with or without alcohol.
• House-made options are part of the identity, kombucha is explicitly highlighted on the menu page, natural wines feature on the Michelin listing.