Sonne

When a helicopter rattles over the tranquil Limpach Valley between Bern and Solothurn, it may well be a well-heeled guest heading to the Sonne Scheunenberg. There is ample space to land on the meadows surrounding the former farmhouse, and the refined French cuisine of experienced chef Kurt Mösching, along with the impeccable service overseen by Iris Mösching, will satisfy even the most discerning guests. Following the aperitif and a parade of small bites in the garden, the elegant dining room impressed with starters such as gnocchi with fresh morels atop salsify in a wild garlic sauce, alongside an exclusive scampi carpaccio with tuna sashimi served with green asparagus. The Tom Yum Kung soup with black tiger prawns arrived with a pleasantly spicy kick; the main courses were flawlessly executed: crispy pan-seared zander from Lake Maggiore served with savoy cabbage and porcini mushrooms, tender veal loin accompanied by crisp vegetables, or a Beef Fillet Royal with cardy vegetables, served with celery purée and potato terrine. A fitting conclusion was provided by the lavish dessert: a Tarte Tatin served with a rich vanilla cream sauce, accompanied by Granny Smith sorbet and vanilla ice cream drizzled with Chartreuse sabayon. An impressive wine cellar.