Casino Restaurant

The «Casino» – emphasis on «i» and «o» – is a reliable culinary haven for the citizens of Bern: open 365 days a year, featuring a picturesque terrace in summer and chic, spacious dining rooms indoors for almost any occasion. This demands a highly capable kitchen team, as concert nights can quickly see 40 guests seated at the Izakaya bar and another 120 in the main restaurant. Bill Stooss remains completely unfazed by it. Confidently holding his ground at the pass, the Bernese chef sends out the gourmet menu, the popular «grandes pièces» from the Josper grill, or the extensive à la carte selection of bistro dishes. Stooss is internationally battle-hardened, with stints at Anton Mosimann’s and the famous «The Dorchester» in London featured in his resume. The gourmet menu opens with small bites; while the sea buckthorn gel beneath a scrambled egg espuma fails to fully convince us, the herb taco stuffed with poultry liver proves perfectly harmonious. Oysters, gently poached and crisply fried, are served in two pairings with ponzu and celery, while the aromatic game consommé with crisp black salsify slices and duck ravioli speaks volumes of outstanding craftsmanship. The gently confited char with quinoa crunch, vanilla beurre blanc, and cauliflower variation is a fairly sweet dish – a taste impression that carries over into the very generously plated main course: Here, too, the red cabbage, pumpkin purée, and glazed chestnuts lean toward the sweet side, with only hand-selected cranberries providing a touch of acidity. At the center, however, lie two portions of venison entrecôte encrusted with pistachios – cooked to perfection in the blazing Josper. A lovely combination of apple and walnuts with sorbet and parfait rounds off the meal, and Chef Stooss steers the «Casino» back into the ranks of the «GaultMillau».