Essort

Ben Jann’s kitchen is inspired by the nature around Bern and by the produce available at full maturity. His style is pure, direct and creative, built around flavour rather than excess. Gathered and preserved ingredients from the surroundings appear throughout the menu, reflecting the team’s respect for resources and the cycle of nature. The cooking carries a sense of openness, using seasonal Swiss products alongside ideas that bring surprise to the plate. Each dish is served with enough context to make the ingredient, technique and story clear.

Essort organises Wine and Dine events around four to five times a year, each built around a wine region, producer or selected theme. These evenings give guests more than pairings: winemakers, producers and chefs share the stories behind the wines and dishes, turning the menu into a fuller experience. Alongside the tasting menu, Essort also offers matching wine or drinks pairings, with a cellar that includes strong Swiss bottles and wines from leading European regions. The focus stays on flavour, conversation and the link between glass and plate.

Essort sits at the edge of Bern’s city centre, near the Aare in the elegant Kirchenfeld district. The neighbourhood is known for its calm streets, cultural institutions and handsome architecture, giving the restaurant a refined setting without pulling it away from nature. Behind the historic building, guests can dine on the green garden terrace in summer, while winter brings the warmth of the fireplace indoors. The location gives Essort two clear moods: city restaurant and nature-facing retreat, with the Aare close enough to shape the atmosphere.

The building adds a particular character to Essort. Once home to the US Embassy, it now holds a restaurant made for gathering, celebrating and slowing down over a meal. The high rooms give the dining experience a sense of occasion, while the open kitchen keeps it direct and human. Chefs help serve dishes at the table, adding short stories and details from the kitchen. It turns the room into part of the experience, not a backdrop, and gives guests a closer connection to the chefs.

Ben and Sara Jann describe Essort as a place where guests can feel looked after in a personal, uncomplicated way. That atmosphere comes from the whole team, with service that stays warm, attentive and level with the guest. Sara brings organisation and feeling to the front of house, while Ben’s kitchen gives the restaurant its culinary voice. Together, they have created a restaurant that balances fine dining with the feeling of being welcomed among people who genuinely enjoy what they do.