Most food in Swiss restaurants is of good quality, but the menus tend to be uniform Not at the Eisblume. When I read over the descriptions of ingredients in each course I really didn't see how they could work together in one dish, and I'm an adventurous eater. The food was delicious. I especially like the mackerel and miso dish. Even though we ordered four courses instead of the six, we were totally sated at the end. The food wasn't smothered in butter or rich sauces, which was a plus as well. I felt that everyone who worked there was happy, and glad to be part of this experiment. The setting was unusual and original. It's a pity its forty minutes from Bern, but well worth it. Please support this enterprise and show them that people are open to novel food.
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