Palace

The story

Palace Restaurant in Biel: Contemporary European Dining Awarded by Gault & Millau

A Fresh Culinary Vision

Palace in Biel delivers a refined take on contemporary European cuisine under the guidance of head chef Christian Albrecht. His previous tenure at Cerf and Café Perroquet Vert informs a modern approach that prioritizes precise technique and seasonal produce. The Gault & Millau guide acknowledged this shift with a 13 point rating for 2026, highlighting how his presence has revitalized the program. Chantal Bühler oversees the floor with a seasoned touch, ensuring the pacing matches the kitchen’s deliberate rhythm.

Two Distinct Spaces

The venue divides its attention between a relaxed ground floor brasserie and a more formal dining room draped in crisp linens. Eighty covers fill the brasserie area, where the young kitchen team prepares straightforward European cuisine using regional ingredients. Guests seeking a quieter evening can reserve a table in the Style section, which maintains a white tablecloth standard for longer tasting sequences. Both rooms share a commitment to unpretentious hospitality and consistent temperature control.

Seasonal Plates and Sweet Finishes

The menu rotates around market availability, yet certain compositions remain steady anchors. Pan seared scallops rest on pak choi alongside a light champagne reduction and wild rice. Herb crusted lamb fillet arrives with a varied vegetable accompaniment, while partridge breast reveals a filling of fresh porcini beneath a thyme jus. Desserts close the meal with delicate balance, featuring hazelnut dacquoise layered with chamomile cream and quince sorbet.