Le Tapis Rouge - Brienz (BE)

We had the 4 course surprise menu. It was really worth the price. The chef is using local food and creates a fantastic meal with astonishing tastes due to the use of the different herbs in their own garden. The explanation from the waitress were interesting and accurate. The wine recommendations from the waitress were excellent. The place is worth a visit due to the view, the historic building and the fine food. Reservation is a must.

It’s a lot of work, it’s a lot of time, it’s not understandable at first to everyone but I suggest you to try it out. You will be a different person after the meal that takes at least two and a half to three hours. Be warned! You might change your mind and become vegetarian after the meal. We never thought that so many dishes could be done in so many different manners and taste so good. Great meal, we tell others!

Vegan-Vegetarian label should not discourage you from trying this high cuisine experience. You don 't have to be Vegan-Vegetarian to enjoy the surprises and the unique tastes that this chef offers. The view to the turquois lake is uncomparable. The waiter is a kind guy who adds to the experience with his explainations. But beware: it 's a 3 hours dinner. When you 're free to leave, they offer you a surprise dessert that requires 35 more minutes to come. The restaurant was filled in 7 tables only. Now: if it is a slow-food concept, say a very slow food concept, the Customers should be at least informed. I perceived irritation in several guests. Why does this brilliant chef impose his timing-concept on people? A bit of arrogance? Part of the show? You may enjoy this restaurant a lot, if the 3 hours is acceptable for you, but I remain having no doubt on what only 7 tables are filled here, while the Cascades restaurant is filled with all the other guests -not a matter of taste. A warning to the managers of the Hotel: in many properties, high profit margins lay in the bar-services. 3 hours sleep makes you typically skip the night-cap stop at the wonderful bar in the lounge...

Der Chefkoch dieses Restaurant beweist, dass ein grossartig zubereitetes veganes Gericht jederzeit mit einem Fleischgericht konkurrieren kann, ja in der geschmacklichen Vielfalt sogar übertrumpft.

Eine Hummer-Suppe ohne Hummer, die aber schmeckt wie Hummer! So wurde die Bisque des Hummers kurzerhand zu einer Bisque der Dulsealge mit Armagnac.Was für Gaumenfruden mit der vegetarisch-veganen Küche des neuen Gastkochs Florent Benjamin, notabene im ersten vegetarischen Gourmet-Restaurant der Schweiz. Bodenständig und gleichzeitig verspielt interpretiert der Franzose die mediterrane Küche vegetarisch-vegan.Dazu ein vom kompetenten, zuvorkommenden Service passend empfohlener Wein, ein Dessert mit feinsten Geschmacksnuancen und eine atemberaubende Aussicht. All das hat den schönen Frühlingsabend im Le Tapis Rouge zu einem einmaligen, allen zu empfehlenden Erlebnis abgerundet.Vegetarisch-vegan? Lassen Sie sich darauf ein! Da eröffnen sich neue Welten...