Bern’s Best Sustainable Eateries

If you’re looking for some Parisian charm in Bern’s city centre, head on over to the Moléson. In addition to traditional specialities such as flambéed Burgundian escargots and Cordon Bleu made from “Swiss Farmer Kalb” veal, the restaurant also serves dishes like tofu medallions with coconut sauce or ravioli with veggie filling. The Moléson’s diverse cuisine uses sustainable and regional ingredients and offers plenty of options for vegans and vegetarians. Our tip: stop by around lunchtime and try one of the four yummy daily specials.

No need to travel far for hip vibes and metropolitan flair – just head on over to JUL on Rathausgasse alley, where you’ll find the perfect combo: a relaxed atmosphere, social commitment, and sustainable products. Vegan fondue, gyoza, tasty toasts – all of the food is homemade. And enjoyed in a stylish setting: everything from the cups to the walls is held in a moody terracotta colour. In the mood for a nightcap after your meal? The comprehensive bar menu has everything you could wish for!

At Freibank Speis und Trank, treats such as organic roast beef, homemade organic “Läberli” (liver), or smoked carrot tartar are the stars. The principle of using less popular cuts of meat goes with the listed house in the Wankdorf neighbourhood like sauerkraut goes with sausage: When the building was still a slaughterhouse, butchers would sell “partially suitable” – albeit high-quality – cuts and parts at a designated counter called the “Freibank”. The focus today remains on sustainability, using as much of the meat as possible and sourcing locally. There are also delicious vegetarian options – how about a Seeland lentil stew with seasonal vegetables, for example?

Everything that enters the kitchen of the Provisorium in the Länggasse neighbourhood is organic, seasonal, and regional – or even straight from the restaurant’s very own little allotment. And food waste isn’t given a chance. Meat from animal-friendly rearing or organic meat from Switzerland, however, is. There are also varied vegan and vegetarian options. Speaking of giving a chance: In the context of an inclusion project, people with and without disabilities work side by side and at eye level at Provisorium46. An authentic meeting and eating place that’s always moving and improving and coming up with new, innovative ideas for its guests.

Seasonal, regional, fresh and colourful, that’s how we would describe the Eiger’s style. Take the creative “Rübis und Stübis” (a Bernese expression meaning “without leftovers”), for example: a daily changing, homemade surprise and a real revelation that you can order for lunch or dinner. Food waste is a no-go at this charming restaurant in the Mattenhof neighbourhood. This means that the portions are sized accordingly. If you’re still hungry, you’ll get a second helping. At noon, some of the dishes are available to go, as well. For dinner, we recommend the “Eiger Teilet”, an eight-course sharing meal for two or more guests featuring cold, warm, savoury, and sweet dishes

Nomen est omen – and that doesn’t just go for the name (“local”), but also for the food concept of the relaxed restaurant in the Breitenrain neighbourhood. The daily changing lunch menu and monthly changing evening menu offer delicious, seasonal dishes and wines almost exclusively from small wineries that produce biodynamic wines. In tune with Lokal’s motto “ässe, trinke, sy” (eat, drink, be), there’s a pretty garden that invites guests to linger.

Good plus good equals super good – that must have been the thought process of the Zehendermätteli’s management team: A bistro, social engagement, culture and a garden come together to create the “Zehendermätteli ecosystem”. The idyllic natural oasis on the Enge peninsula can be reached on foot or by ferry. There is a varied breakfast menu, hot and cold dishes and snacks for throughout the day and evening, and a delicious brunch on Sundays (be sure to book your table in advance!). Whenever possible, the fresh and seasonal products used for the dishes come from the restaurant’s own garden. So, who’s up for some homemade foccacia or a tasty burger? And for the culture aficionados, art exhibitions and concerts can regularly be found on the cultural menu of the “Zehendi”.

 A seasonal soup, bell peppers filled with eggplant ragout accompanied by a risotto with herb oil, and a slice of “Schoggichueche” (chocolate cake) for dessert – that’s what a three-course menu (“Dreigänger”) might look like at Dreigänger. The restaurant, which makes sure its meals contain only seasonal and regional organic ingredients, is part of the Drahtesel project in the Liebefeld neighbourhood: unemployed people are offered temporary jobs, coaching and apprenticeships in various areas. There’s a daily changing lunch menu (with vegetarian options) and a sustainable “no food waste” dish. Our tip: pop into their second-hand store before or after you eat.

At Werkhof in the Liebefeld neighbourhood in Köniz, only products that grew (up) in Switzerland are used and served. This begins long before the finished meal with Swiss food for the animals and extends all the way to the grand finale of the ambitious three to five-course menus in the evening: there is no regular coffee to end the meal with, but rather an infusion of lupins from the Seeland region – a must-try! The distances are kept as short as possible for the sake of freshness, flavour, and the environment. And many of the products are made on site by the Werkhof team, including different preserves, vinegar, and bread.

Sustainability is just as much a part of Hallers Brasserie as the warm welcome. Be it beef from animal-friendly, species-appropriate rearing, Bernese artichokes, or “Nidle” (sweet cream) from the dairy – the good ingredients from regional producers and farms are carefully selected. Social sustainability is just as important at Hallers Brasserie: As part of a pilot project of the Steinhölzli Foundation, disadvantaged adolescents are given internships where they learn everything about the world of gastronomy and discover professional perspectives. At this lively and open-minded neighbourhood bistro, tout le monde is welcome!

At Café Kairo in the Lorraine neighbourhood, quality isn’t just served on the plates, but also in the glasses: the iconic bistro and cultural venue has had beers from small Swiss breweries on its menu since it opened in 1998, making it a real pioneer in the craft beer scene. Its consistently seasonal, organic cuisine only uses ingredients from trusted local suppliers. It is especially known for its delicious burgers and falafel dishes. To top it all, the bistro is also a musical trend setter: quite a few musicians and bands launched their careers in the basement of the Kairo.

At Heitere Fahne in Wabern, the focus is on regional food, inclusion, and good vibes. Their meals are fresh, tasty, and made with love from locally sourced ingredients. From weekly pizza nights to the extended Sunday brunch with warm “Züpfe” (plait) – all your culinary wishes are granted here. We particularly recommend their symbiosis of cultural and culinary delights: a delicious three-course meal followed by a play on the venue’s very own stage. The Heitere Fahne is a unique, eccentric place that will make you feel right at home.

Of course, the list is not exhaustive; other restaurants also inspire with their sustainable cuisine.