The story
At Casino Bern, a historic address in the heart of the city, the Casino Restaurant offers a dining experience that blends tradition with a contemporary touch. The kitchen focuses on Modern French cuisine, drawing on the freshest seasonal ingredients and precise technique. The restaurant is part of a larger gastronomic complex that also includes a Mediterranean-inspired brasserie and a patisserie, but the Casino Restaurant itself is the flagship – a place where each dish is composed with care and an eye for balance.
The setting is elegant and welcoming, with a parquet floor steeped in history and a view of the Casinoplatz. The restaurant’s Michelin Recommended status for 2026 reflects the kitchen’s consistent quality and the overall experience. Whether you visit for a quiet dinner, a private celebration, or a business lunch, the service is attentive without being intrusive.
Outside of the main dining room, the restaurant offers outdoor seating during warmer months, as well as private rooms and semi-private dining for events. The team also caters for special occasions, making it a versatile choice for both intimate meals and larger gatherings.
The philosophy, as described by the Casino Bern, is to combine different cuisines under one roof – from traditional to Mediterranean – but the Casino Restaurant’s Modern French cuisine remains the centrepiece. Expect refined presentations, classic techniques, and a menu that evolves with the seasons.
For those who appreciate the quiet confidence of a well-run kitchen, Casino Restaurant delivers a memorable meal in one of Bern’s most distinguished venues.
Recognition
Ambience
Details
History
The «Casino» – emphasis on «i» and «o» – is a reliable culinary haven for the citizens of Bern: open 365 days a year, featuring a picturesque terrace in summer and chic, spacious dining rooms indoors for almost any occasion. This demands a highly capable kitchen team, as concert nights can quickly see 40 guests seated at the Izakaya bar and another 120 in the main restaurant. Bill Stooss remains completely unfazed by it. Confidently holding his ground at the pass, the Bernese chef sends out the gourmet menu, the popular «grandes pièces» from the Josper grill, or the extensive à la carte selection of bistro dishes. Stooss is internationally battle-hardened, with stints at Anton Mosimann’s and the famous «The Dorchester» in London featured in his resume. The gourmet menu opens with small bites; while the sea buckthorn gel beneath a scrambled egg espuma fails to fully convince us, the herb taco stuffed with poultry liver proves perfectly harmonious. Oysters, gently poached and crisply fried, are served in two pairings with ponzu and celery, while the aromatic game consommé with crisp black salsify slices and duck ravioli speaks volumes of outstanding craftsmanship. The gently confited char with quinoa crunch, vanilla beurre blanc, and cauliflower variation is a fairly sweet dish – a taste impression that carries over into the very generously plated main course: Here, too, the red cabbage, pumpkin purée, and glazed chestnuts lean toward the sweet side, with only hand-selected cranberries providing a touch of acidity. At the center, however, lie two portions of venison entrecôte encrusted with pistachios – cooked to perfection in the blazing Josper. A lovely combination of apple and walnuts with sorbet and parfait rounds off the meal, and Chef Stooss steers the «Casino» back into the ranks of the «GaultMillau».
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