Jack’s Brasserie at Hotel Schweizerhof without its Wiener schnitzel would be like Bern without its Minster – inconceivable. The GaultMillau restaurant guide has even crowned the delicately thin cutlet with its crispy crumb coating as the best schnitzel in all of Switzerland! The many regulars would back this up without a second thought. Top quality is the top priority for head chef Silvan Durrer. The duck liver comes from Appenzell farms with the highest standards of animal welfare, and the tartare is made with organic beef. The vegetarian and vegan dishes at this restaurant always showcase seasonal products.
The latest initiative launched against food waste is also popular: Anyone who doesn’t want to finish their meal can take their leftovers home in a box. A 5-centime donation to the “United Against Waste” association is made for each box.