Steinhalle

High quality cooking

Steinhalle 2.0"! After eight years, Markus Arnold has to move out as Bern's Historical Museum undergoes renovation. But he has found a fantastic solution: Bubenbergplatz, a prime pedestrian location, just a stone's throw from the train station. The restaurant "Myle" (featuring a spectacular open kitchen) is larger and more luxurious—perfect for Arnold's far from modest ambitions. Relaunch in March! The DNA remains unchanged: His well-trained chefs are moving with him. The cheerful, well-informed female service staff remain on the team, forming part of the theatrical presentation. And wife Monika has his back, supporting the restless and tireless "gastropreneur" (self-described). The concept also stays the same: The menu is radically revamped every three months, preferably after study trips to Asia and South America. Arnold: "The regulars keep coming back. Because they keep discovering something new with us." "Lima Highlights" were featured during our last visit. The chef traveled to Lima and Cusco for the second time, immersing himself in the world of fermented and dried products and drawing inspiration. Take the "Ceviche Verde," for example: leche de tigre from Peru, sea bass from Brittany, white corn, and above all, an excellent tarragon-chive oil. We had to painstakingly scrape the delicate sauce from a glass plate, but Arnold reacts quickly to criticism: The sea bass ceviche (slices instead of cubes) will be served in a bowl from now on. The perfect accompaniment: A Pisco Sour in a very refreshing variation with passion fruit. The evening's courses followed swiftly: grilled South African scampi with ají amarillo beurre blanc. The yellow chili imported from Peru complemented the classic sauce perfectly, as did the poured bisque. The sides were prepared with meticulous effort: Andean berries, the first green asparagus from Italy, and peeled and halved peas. The inevitable scallop, a favorite of top chefs, is served at the "Steinhalle" with Seeland cauliflower, mushroom gastrique, and ginger. The main course was spectacular: A Black Angus beef short rib was elegantly wrapped in beet greens, topped with smoked beet powder. Rocoto chili, two varieties of corn, oregano, quinoa, and Sacha Inchi nuts provided an Andean touch. Finally, there's dessert: "Amazon Explosion" featuring Guanaja chocolate, granadilla caviar, oats, and kiwi sorbet. PS: Markus Arnold will continue cooking at the "Steinhalle" until the end of the year. The "Myle" is set to open in March.