Here you will find selected restaurants and sparkling ideas for your next team dinner.

Enjoy the typical speciality of the Bielersee region, the Treberwurst, in the almost 400-year-old cellar.

The 400-year-old wine cellar

Go on a journey into the past and immerse yourself in the history of wine making. In the old town of La Neuveville on Lake Biel, you will be welcomed by the traiteur at the "Bernerhaus" and guided into the 400-year-old cellar made of wood and stone. Using the old utensils, he will show you how wine was made in earlier times. Built in 1631, the "Bernerhaus" originally belonged to the Bellelay Monastery and served the monks until 1797 for processing the wine harvest and as a wine cellar. In 1804 it passed to the city of Bern and in 1970 the old cellar in the "Bernerhaus" was converted into a Carnotzet.

Tasting of the Lake Biel house wines

After an exciting historical introduction you will have the opportunity to taste five wines from our own production. In the special ambience of the old cellar walls you will be introduced to three white wines, one rosé and one red wine.

Treberwurst à discrétion

In another part of the house, in a room with a lot of cachet in the middle of wine barrels, the buffet is already ready for you. Here you can enjoy Treberwurst à discrétion with potato gratin and Kabissalat. Finally, you will be served a homemade lemon ice cream with raisins au Marc.

What is a Treberwurst?

During the distillation of pressed, post-fermented grapes (marc) to Marc (marc brandy), the marc sausage is cooked for about one hour in a distilling kettle. This gives it its special aroma. In the cellar of the "Bernerhaus", the Treberwurst, the typical speciality of the Lake Biel region, can be enjoyed between January and March.

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