The story
Repas, at Bahnhofstrasse 14 in Biel/Bienne, serves contemporary bistronomy on a rooftop terrace, and Gault&Millau awarded it 15 points in 2026. The kitchen combines a French-inflected fine dining approach with the easy rhythm of a Paris bistro.
Chef Corentin Rérat leads the kitchen. Gault&Millau praised the creativity of the menu and the solid technique behind each plate. The house describes its cooking as creative, regional and direct, with spices from around the world meeting fresh local produce. Guests are encouraged to share, and the kitchen is set up for that: snacks in the middle, then two starters per person.
The braised lamb shank in tandoori sauce, served with celery purée and grated horseradish, drew particular praise from Gault&Millau. Halibut in beurre blanc sits on hearty red cabbage, topped with fried kale, hazelnuts and lingonberries. For dessert, dark Madagascar chocolate pairs with chervil ice cream. Michelin lists Repas as Recommended for 2026.
The rooftop lounge is the setting for cold drinks and snacks in warm weather. A separate smoking area with a view allows for a cigar after dinner. The restaurant also offers a business lunch on weekdays and a breakfast buffet, and the wine list is chosen to suit both the menu and guests who want advice.
Recognition
Ambience
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History
Perched high in the Hotel Elite near Biel train station, the rooftop restaurant Repas with its spacious terrace certainly aims high: talented chef Corentin Rérat presents an appealing menu, and what reaches the table impresses through creativity and solid technique. The starters were already surprising and refined: a poached beef salad dressed with cornichons served in a chicory leaf, alongside a small gougère filled with salmon trout mousse and sour cream. Sophisticated as an entree was the grilled octopus on carrot purée with watercress and grated carrots. For the main course, the braised lamb shank in tandoori sauce with celery purée and grated horseradish truly impressed. Also flawlessly prepared was the generous portion of halibut in beurre blanc atop hearty red cabbage, finished with a lavish topping of fried kale, hazelnuts, and lingonberries. To conclude, the combination of dark Madagascar chocolate and chervil ice cream proved both unexpected and delicate. A diverse wine selection completes the experience.
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