The story
Wein & Sein is a modern cuisine restaurant at Münstergasse 50 in Bern, and it holds one Michelin star (2026). Hostess Daniela Jaun runs the front of house with her partner, head chef Pascal Melliger, in the old-town cellar.
Pascal Melliger's menu runs four to six courses, arriving as a parade of small bites before the main dishes. Vegetarian versions are available if you reserve ahead, and the kitchen also lists gluten-free and vegan options. The restaurant is part of the JRE group of young chefs cooking modern, creative food.
A recent Gault&Millau review, which gave the restaurant 16 points for 2026, described lightly pan-seared char with radishes and a tart green apple sorbet. Other plates included aromatic pizokel with spinach and Périgord truffle, and dry-aged duck from the Appenzell region with celery and preserved lemon. The meal closed with Swiss Black Angus alongside carrots and pistachios, then a dessert of chocolate, cherry and hazelnut.
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High quality cooking
Charming hostess Daniela Jaun and her partner and head chef Pascal Melliger deliver culinary highs down in the welcoming old-town cellar. They are savored following a parade of exquisite, bite-sized appetizers as part of a four- to six-course menu (vegetarian options available upon advance reservation). The meal opened with a lightly pan-seared char, served with radishes and a vibrant green, slightly tart apple sorbet. We were equally delighted by the next course, where the dedicated chef boldly and skillfully paired aromatic pizokel with spinach and Périgord truffle. The dry-aged duck from the Appenzell region was also prepared with great finesse, elegantly presented alongside celery and preserved lemon. Finally, at his absolute best, Pascal Melliger showcased a wonderfully tender cut of Swiss Black Angus, accompanied by beautifully carved carrots and pistachios. The dessert was equally beautiful and refined, a delightful creation of chocolate, cherry, and hazelnut.
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