Kornhauskeller Restaurant & Bar
The Kornhauskeller Restaurant & Bar offers the perfect setting for an evening to remember. The architecture radiates a graceful elegance, while the sheer dimensions of the space are dazzling.
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Kornhauskeller Restaurant & Bar
Kornhausplatz 18
3011 Bern
Opening hours
Day | Time | Kitchen open |
|---|---|---|
Mon. to Sat. | 11.30 a.m. to 2.30 p.m. 5.30 p.m. to 11.30 p.m. | 11.30 a.m. to 2.00 p.m. 5.30 p.m. to 10.00 p.m. |
Sun. | 12.00 p.m. to 3.00 p.m. 5.30 p.m. to 10.00 p.m. | 12.00 p.m. to 2.30 p.m. 5.30 p.m. to 9.30 p.m. |
Bar
Day | Time |
|---|---|
Mon. to Thur. | 5.00 p.m. to 11.30 p.m. |
Fri. | 5.00 p.m. to 2.00 a.m. |
Sat. | 2.00 p.m. to 2.00 a.m. |
Sun. | 2.00 p.m. to 10.00 p.m. |
Kornhauskeller Restaurant & Bar
The team
Giuseppe Pignatelli
Management
As a native Puglian who grew up in Germany and Italy, I only knew Switzerland from passing through – until I was hired as a food and beverage assistant at Hotel Ramadan in Basel. During this time, I came to Cantinetta Antinori several times as a guest, as well as the terrasse Restaurant – and I was impressed. My spontaneous application to Bindella led to an interview at Ristorante Verdi, then to my appointment as management assistant at Cantinetta Antinori and back to Verdi, where I had the opportunity to pamper guests as front of house – until I transferred a few blocks away, where I now work at Più at the Kornhaus in Bern and at the Kornhauskeller. Here as well, I celebrate hospitality with joy, passion and complete dedication. Every day.
Jorge Peixoto
Chef de cuisine
The guest can taste whether or not the kitchen team are in harmony. At the Kornhaus, where I began as sous-chef in the autumn of 1998 and became chef de cuisine with the reopening a year later, we really value interpersonal contact. That is also a key aspect for our trainees, and as their teacher it makes me very happy to see them learn. Moreover, something that is at least as important for our seasonal market kitchen as our team spirit: we use only ingredients of the very highest quality. Because that’s another thing the guest can taste.