Jacks, Schweizerhotel, Bern

Enteleberterrine mit Zwiebelkonfitüre, Vinaigrette von karamellisierten grünen Linsen mit Enten-Jus

Grillierte Kalbsleber nach Englischer Art mit Salzkartoffeln und mit Schalotten sautierten Bohnen

Mille Feuille mit blauen Feigen, Portwein-Eis und Karamell-Balsamico

Jack’s is really the only bit which is left of the Schweizerhof, the hotel just next to the train station in Bern. On the outside it doesn’t become clear that the place is open, walking through the door it has a similar vibe as the Kronenhalle in Zurich, although not quite as fancy. If you like Grand Hotels, you’ll like this place. My meal started of with a duck liver terrine, nothing spectacular. A bit more special was the liver à la anglaise. The big piece of meat has a nice metal tang to it, the traditional servings of beans and potatoes. A seldom combination where the classic patina of the restaurant is matched perfectly by the dish. Dessert was a fancy-schmancy something, next time I’ll just get a Coupe Danmark.