Jack's Brasserie at Hotel Schweizerhof Bern – A First-Class Restaurant

Discover classic elegance and culinary delights at Jack’s Brasserie in the heart of Bern. Located in the historic Hotel Schweizerhof, this restaurant celebrates Swiss-French cuisine at a high level.

Our Visit Experience at Jack’s Brasserie

Venerable Ambience in the Heart of Bern

The experience at Jack’s Brasserie begins as soon as you enter Hotel Schweizerhof Bern – the historic wooden revolving door transports you to another era. Stepping into the brasserie, an atmosphere of timeless elegance unfolds: walls of fine wood, mirror-clad walls that visually enlarge the space, and white-clothed tables adorned with floral decorations. Even the restrooms reflect the charm of the establishment. The clientele is correspondingly upscale – you encounter business people, well-dressed patrons, and cultivated retirees. And yet the stay feels surprisingly unpretentious.

Cultivated Service and Culinary Highlights

The service at Jack’s Brasserie is consistently professional, friendly, and attentive. It lives up to the standard of Jack’s Brasserie.

The menu, whether à la carte or as a lunch set, is deliberately kept concise. This allows for the use of fresh, high-quality ingredients. A bread basket was brought to us, with white bread and a bread flavored with sun-dried tomatoes. The brasserie served butter, salt, and olive oil alongside.

As a starter, I chose Vitello Tonnato. I expected the classic version with thinly sliced veal and a creamy beige tuna sauce. However, the kitchen at Jack’s Brasserie gives the dish a modern reinterpretation: a very light tuna sauce covered the bottom of the plate. Thin slices of gently pink-cooked veal were arranged on top. Fresh, raw tuna pieces lay on top of that. Green leaves – probably watercress – and a few potato chips completed this course. This light starter was an excellent beginning.

The main course was a flank steak, served from the chariot (service trolley). The cut of meat from the belly flap was perfectly cooked. An aromatic, dark sauce complemented the meat ideally. Jack’s served a potato gratin made from wafer-thin slices of raw potato and ratatouille alongside. This dish offered flavors only achievable at a top restaurant. The wonderfully crispy-seared exterior of the steak produced roasted aromas, while the interior revealed its subtle belly flap character, namely a delicate fatty note. Together with the tenderly creamy potato gratin and the well-balanced, rich dark sauce, it was pure enjoyment.

For a sweet finish, there was coffee accompanied by a fine praline and delicate almond pastry. Overall, our visit was a positive surprise. We were offered modern, sophisticated cuisine in an elegant yet relaxed atmosphere.