The story
Rössli in Bern, at Freihofweg 3, runs an International kitchen that Gault&Millau rated 16 points in 2026. The restaurant also holds a Michelin Recommended listing for the same year.
Ueli Kellenberger cooks the menu himself, and it changes every week. The team writes a new four- to six-course menu, and many regulars let the kitchen choose for them. Vegetables come from the surrounding area, while the meat comes from the butcher next door. Kellenberger is at his strongest in the evening and when cooking for small groups.
The côte de bœuf is cooked precisely, with a thin layer of fat left on for flavour. Handmade agnolotti filled with ricotta and spinach are a regular highlight, and Gault&Millau praised the South African langoustines. Fläsch asparagus comes with carnaroli risotto, organic egg and five-year-old Iberico ham. Starters range from salmon with avocado and mango to a Tom Kha Gai with a crisp wonton.
The cellar holds wines from the Bündner Herrschaft and Burgundy across many vintages, including large formats such as a 2005 Pinot noir in a six-litre bottle. Svenja, the daughter of the house, makes the desserts, and one pairing of apricot, chocolate and hazelnut stands out.
Recognition
Ambience
Details
History
The first amuse-bouche didn't quite fit our preferences: a corn variation. Popcorn belongs at the cinema (if anywhere). However, the second offering from the kitchen was an absolute hit: a velvety cauliflower soup generously topped with black truffle. Simon Richard and Sabine Köll host guests at this well-regarded house, which draws many regulars from nearby Gstaad. You can tell where they learned their trade from the first appetizer on the menu: "Œuf surprise Hommage à Robert Speth". Much like their previous stint at the "Chesery", the delicate shell is packed with Royal Belgian caviar. At 154 Swiss francs, it is likely the most expensive egg in the Saanenland. Chef Simon will always be associated with several of the "Rössli"'s house specialties. The trout au bleu is highly popular, as is the Wiener schnitzel made from Simmental veal, served with lukewarm potato salad. To win his favor, choose from the small slate board listing the day's specials. Consider the South African langoustines, for example, served in a delicate tempura batter and as a tartare, accompanied by a tempting little salad of avocado and diced Nashi pears, along with an elegant cold lobster sauce. The sea bass fillets are served with a sauce vierge. We would gladly order the Swiss lamb shank again any time—featuring a large bone, rich sauce, and buttery mashed potatoes. The shank was so massive that it left just enough room for a small dessert: house-made mandarin sorbet paired with Ron Zacapa Rum "Sistema Solera 23 Grand Riserva". The pleasant garden attracts guests even on beautiful winter days.
A traditional dining room, a cozy parlor, a banquet hall, a terrace and a garden beneath ancient chestnut trees – the «Rössli» in Oberwil, just outside the city of Basel, has everything that belongs to a country inn. In keeping with this atmosphere, Julie Jaberg and Manuel Fichter serve hearty traditional cuisine featuring Eglifilets, cordon bleu, beef fillet, or veal livers. Chef Manuel also presents an ambitious gourmet menu. The robustly seasoned buffalo tartare is served with Jerusalem artichoke, egg yolk gel, refreshing lime mayonnaise, and tangy herb oil. The Asian-inspired interlude succeeds well thanks to delicate wontons stuffed with meat in a classically prepared oxtail consommé with a sesame aroma. Also classic is the port wine jus accompanying the medium-rare Black Angus steak, served with pommes dauphine, sweet potato purée, and wild broccoli.