Schüpbärg-Beizli

good quality, good value cooking

Afternoon cakes and dessert cups are no longer available in Seeland for day-trippers at the cozily paneled “Schüpbärg-Beizli” with its pleasant garden. Chef Christoph Hunziker now opens only at lunch and dinner, increasingly focusing on gourmet dining – rightly so, as our visit proved. Just as ambitious as it was excellent was the selection of amuse-bouches: finely sliced veal tongue with raspberry vinegar. Celery tartlets. Caviar on a rösti galette. Cream puffs with cheese. And as a little highlight, spiced meatballs. Warm bread for slicing yourself was served alongside butter, oil, salt, and watercress. The four-course menu left no wishes unfulfilled either. First, a perfectly runny organic quail egg cascaded over a celery mousse with confit Jerusalem artichoke, hazelnuts, and chive oil. The course featuring Swiss veal was cleverly prepared – sliced like vitello tonnato but served with a trout rillette instead of tuna. The kitchen also scored points in the main course thanks to the tenderly confit tranche of Lostallo salmon with lemony beurre blanc and finger noodles. Rhubarb sorbet and confit paved the way for the seasonal dessert, centered around apricot presented as sorbet, cake, biscuit, and jus. The wine list boasts a skillfully curated selection of Swiss crus, complemented by exceptionally friendly service. In summary: An overall performance that earns 15 points.