Jack’s Brasserie, Bern
The Brasserie at the Schweizerhof has been serving diners for more than 100 years. Small brass plaques on the seats commemorate past patrons such as Grace Kelly, Sophia Loren and Albert Schweitzer. Those who take a seat here are in excellent company – and they often choose the Wiener Schnitzel.
The door that always remained open
The Brasserie owes its name to Jack Gauer, whose family took ownership of the Schweizerhof in 1939 and who transformed it into a place of international acclaim. When the Schweizerhof closed for six years in 2005, however, one door remained open throughout: that of the Brasserie. And that says more about its place in the city than any award can.
It is excellent, though, and boasts an impressive 14 GaultMillau points. On the menu are French-inspired brasserie classics from steak tartare to Chateaubriand. Wiener Schnitzel is also a perennial favorite at "Jack’s". Executive Sous Chef Stephan Koltes now offers a four-course gourmet tasting menu, which, according to GaultMillau, further raises the restaurant’s standards. The wine list is also impressive, featuring over 500 selections.
A package for a special price
These things make the brasserie at the Bahnhofplatz the ideal starting point for a cultural evening in the capital. Those who don’t feel like taking the train home after the final applause, meanwhile, only have to travel a few floors up to retire to their comfortable bed.
Exclusively for American Express Cardholders, the Schweizerhof offers the "The Art of Wellbeing" package. At a special price of CHF 1,098 for two, this includes: two nights in a Charming King Room with breakfast, a three-course meal at Jack’s Brasserie, and a 45-minute spa treatment. View the offer here.
What do the guests order, what does the chef love?
Stephan Koltes prefers to start with the Swiss salmon duo served with pumpkin and mandarin orange. After that, he treats himself to coq au vin blanc with truffles and bacon. “If things ever quiet down enough in the kitchen for that,” he jokes.
Guests stick to the classics of brasserie cuisine. To start, they like to order the Swiss pasture-raised beef tartare, prepared right at the table. This is often followed by the Wiener schnitzel, which GaultMillau has named the best in Switzerland three times. It’s served with cranberries and a potato-cucumber salad dressed with broth instead of mayonnaise. A lemon is provided in a cloth pouch. It’s said that one guest particularly appreciated the dish: it was Jack Gauer’s favorite meal.
