1 Michelin stars
17 GaultMillau points
«POP des Jahres 2021»
Star chef Markus Arnold has perfected his craft over a period of more than 15 years on the job with renowned chefs in Switzerland and abroad. Before the Swiss from Lucerne made a name for himself managing four successful pop up restaurants in the food scene, he worked as Chef de Cuisine at the Meridiano Restaurant at the Kursaal Bern. It was here that he brought the first Michelin star to Bern and his cuisine has been honoured several times with the award of 17 GaultMillau points. In September 2017, the top chef and young entrepreneur opened the Steinhalle in Bern, the first restaurant of his own with a dual gastro-concept. At lunchtime, Markus Arnold caters to the taste of his guests with seasonally adapted fresh and healthy dishes for quick lunches. In the evening, the restaurant with its striking round arched windows more than stood up as a fine dining restaurant, being awarded a Michelin star and 16 GaultMillau points. GaultMillau appreciatively adjudged that the Steinhalle near the Historical Museum in the federal capital could also easily be a restaurant concept in an international metropolis. Markus Arnold is constantly striving for balance. His dishes harmoniously combine local touches with the joy of a cosmopolitan attitude to life. At first glance, his creations appear to be uncomplicated, but are full of sophistication. At the same time, they are down-to-earth and modern, like Arnold's "Salmon Trout with Tarragon Beurre Blanc". Arnold himself describes the cornerstones of his philosophy as being equally inspired by the multifaceted culinary culture of the canton of Bern and "a desire bordering on restlessness" for all things new that he seeks and finds all over the world. The most important international influence on his cuisine is Japanese gastronomy with its artisan precision and fanatical insistence on quality.
Markus Arnold always surprises us with new projects. The 39-year-old top chef is committed to sustainability, promoting inventiveness and Swiss culinary quality, even when abroad. In South Korea, for example, he taught young chefs typical Swiss recipes and expanded his own knowledge of Korean specialities and preparation methods for his modern Far Eastern menus in the Steinhalle in Bern.