Restaurant «Zur Gedult», Burgdorf
Twenty guests, one menu, one chef: at the "Gedult", everything is on a smaller scale than elsewhere. When it comes to its accolades, though, it’s the other way around.
Fine dining in an intimate setting
The building on the cobblestone Metzgergasse dates back to 1716, and has welcomed diners since 1896. Lukas Kiener has been at the helm in the kitchen since 2015, and has succeed in making the "Gedult" famous far beyond Burgdorf. His restaurant was awarded a Michelin star in 2019 and now counts some 17 GaultMillau points. Kiener is also a member of Grandes Tables Suisses. All are exceptional achievements for such a small establishment.
Just under twenty guests sit at vintage bistro tables – a setting as if made for an evening for two. Kiener’s cooking is modern and light, featuring regional and seasonal ingredients; a new menu is launched every few weeks. The creation and preparation are entirely his own, which is why the restaurant’s website refers to him as a "solo artist".
His personal touch also extends to the wine list. Whenever possible, the bottles are sourced from winemakers known personally to the team. Diners seeking the perfect pairing with the menu may find themselves getting more than just a tasting note – they are frequently regaled with the story behind the bottle. Yet what could be more fitting for an evening for two than an authentic anecdote?
What do the guests order, what does the chef love?
The chef’s personal favorite is the "Kalbskopfbäggli" – veal with onion confit and berry ketchup. The scallops with passion fruit, ginger and soy foam are especially popular with the guests.
