The story
Jack's Brasserie sits at Bahnhofplatz 11 in Bern, across from the main station, where its French kitchen runs inside the Hotel Schweizerhof Bern & Spa. Gault&Millau awarded the restaurant 14 points in 2026, and the hotel's own description calls its cooking seasonal and regional.
Andreas Haseloh leads the kitchen, and the card leans on classics. The Wiener Schnitzel, served in an oversized portion with potato and cucumber salad and lingonberries, comes first on the menu. Reviewers noted that Haseloh also wants to go further, and the more ambitious plates show it.
Duck liver on Baumkuchen with cherries, pistachios and brioche was well judged. Pan-fried turbot fillets with two kinds of asparagus and peas, finished with a white wine beurre blanc, were called flawless, the sauce in particular for its pleasant acidity. A cold cucumber soup with jalapeño, basil and ginger was less balanced, with too much soup poured over the dish. Other classics include beef Stroganoff, veal Zurich style and rib-eye with portobello and chimichurri.
The brasserie is traditional, and it feels just as welcoming on a weekday as on a Sunday. On Sundays, a three-course lunch costs 75 francs, with a main course carved from a trolley. Staff wear ties even on 30-degree days, and most speak Bernese dialect.
Recognition
Ambience
Details
Location
Facebook
Instagram