Restaurant Barendrack
➤ Lindentalstrasse 2, 3067 Boll, Switzerland, Swiss Confederation, Bolligen
Postre, Carne, Queso, Bife, Té
"if they love how really love cheese, they should put this place on their bucket list. be careful, they may have to wait several months for a reservation because they are only open one or two nights in the month, and when they open. they take only 30 months per night. I have come to bern for two years and this place was without doubt the special and most amazing culinary experience I have enjoyed so far. the place is a distraction of the world-famous meat-and-peat jümi. if they have ever dropped $40 on a small cheese course in a seriously chic restaurant, they might have enjoyed their products already. here in barendrack, they can try more top rates than they can even imagine on a table, and eat as much as they want, all before dinner begins. the concept here is that they come together with a baptism that loves Swiss strangers, and learn a ton about how jümi works his magic. after a few glasses white wine and a few thin sliced dried meat, they 'll be on a tour through the facility, including a stop in the old cheese cave, where they have the seriously high end product old. (there was a veritable matterhorn of cheese to taste in the 10 minutes we spent there. see my photo below! after the tour all sit together on a long table for 30 so they can meet some new people. (while I was the only native speaker in the building, 5 of 6 natives sitting close to me were happy to speak in English. the dinner comes family style, in 4 curses, including the holding place in the cheese cave. the meat and the cheeses are all by jümi, and everything else becomes hyper-source from the valley, which is the salat capital of Central Europe in the round. in the night I attended, there were no less than 4 different salads in the first course, including one surrounded by famous delicious Piedmontese bark tars. then came the Piedmontese bark enrecote, served with the best crustnut I enjoyed everywhere on the earth. I swear, they somehow figured out how to get 10 lbs more crumbled in 1 lb butter, plus a few truffles if I'm not mistaken. these steaks were very excellent. my table mats seemed determined to see if I could meet their expectations as a gluttonous American, so I finally ate four of them, and it was still much left on the table. I guess they took 20 pounds of steaks for the 30 of us, and most of us had already at least half a pound cheese and enough salate to make a full meal. When the dessert finally came, I took three bites and moved back to my groundless weinglas. whatever it was quite brilliant, but I had to work digestion. the service was so warm and friendly, thanks to 3 jümi staff who did their rotation through the restaurant. (all learn almost every job at jümi, because the greener insist that everyone learns and loves the whole business. they just seemed so happy to share their craft with a remarkable audience. Here's the kicker. the price for a person including wine was chf 110. So in a big $110. in a country where a lousy big mac costs $12 and a single egg in food business is a buck. in a country where I had a mediocre steak (no side for $75, and a koks costs $6. with other words that are worth for the price is from the diagrams. a meal like this in the usa she would be lightly back 2 3x so much, and they probably have to wear a jacket or dress. but this place? super chill. one of the servers wore jeans and a t-shirt. I saw at least three pairs of chuck taylors among the diners. (What about Swiss gals and Converse shoes? no pretension, and I hope I can get it back one day. I really shouldn't tell you about it, because it's just gonna wait a while longer if I want a reservation. I would plan the timing of a whole European holiday trip to eat here again. but then I love it again. it is quite impossible, not even her 've patterned jümi 's work."
