Bankettdokumentation Schwellenmätteli Event-Lounge EN

FESTIVE DELIGHTFUL UNIQUE CREATE EVENTS. CELEBRATE FESTIVITIES. GIFT MEMORIES.

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UNIQUE EVENTS. TA I LO R - M A D E S O L U T I O N S .

U N F O R G E T TA B L E M O M E N T S .

The unobstructed view of the park, the river Aare flowing by and Bern’s old town makes every occasion in the Event room something special. The bright room is versatile and can be arranged flexibly. With its large windows and modern technology, it offers the ideal setting for events of all kinds.

With us, every occasion becomes a grand celebration! Whether it’s a wedding, family gathering, ­birthday, anniversary or corporate event – we’re here for you, offering bespoke solutions, years of experience, genuine hospitality and a passion for what we do.

All you need now is a reason to celebrate!

Miloš Stojković and the Schwellenmätteli team

We are committed to sustainable business management and are further developing our business towards sustainability.

Further information at remimag.ch/swisstainable.

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V E R S AT I L E R O O M S .

ENDLESS POSSIBILITIES. FA N TA S T I C LO C AT I O N .

Our venue offers the ideal setting, a wide range of possibilities and impresses with its stylish ambience and unique location.

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C A PAC I T I E S

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Rooms Bär

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ark

3

2

Da

INDOOR AREA

3 «Güggeli-Beiz»

70

70

70

ai

140

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2 Event room

az

100

lm

1 «Restaurant Terrasse»

140

3

C

Da

D

lm

1

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OUTDOOR AREA

ib

90

C Event room outdoor area

200

D «Güggeli-Beiz» garden

100

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B «Restaurant Terrasse» lounge (summer)

ck

150

rü

A «Restaurant Terrasse» outdoor area

Fondue chalet (winter)

K irche n

HELVETIAPLATZ

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1

4 5

2 A

HIGHLIGHTS 1 Outdoor wedding ceremony / aperitif

B

2 «Aare-Plätzli» 3 Special birthday offer 4 Viewing deck 5 «Schwelli», our mascot 6 Boat launch

Set-up costs for the event room | 800.– Applies to private events such as weddings, birthdays, gala dinners, etc. ­Included are standard furniture, table linen, tableware, a sound system for ­background music indoors, two projectors and the final cleaning.

Special requests will be charged at cost.

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B A N Q U E T S E AT I N G O P T I O N S Make your event unique and customise the event room to suit your exact requirements.

Depending on the type of event and the seating arrangement, the event room offers a range of seating options.

Table rows bar

3 rows, up to 100 people

6

screen

bar

10 rows with 5 people per side, up to 100 people

4 rows, up to 140 people

screen

Round tables

Herringbone bar

up to 7 tables with 10 people, up to 70 people

10 rows with 6 people per side, up to 120 people

screen

screen

screen

screen

DW

bar

1

lounge area

4.60 m

pillar

glass front with emergency exits

outdoor area

14 m

1

9.80 m

2 pillar

5.50 m

25.50 m

screen

screen 4.70 m

3 lounge area

bar counter

lounge area

2

4.45 m

4.80 m

wardrobe

toilets

DW

main entrance

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CULINARY DELIGHTS. D E L I C I O U S C R E AT I O N S .

SEASONAL INGREDIENTS. We’ll spoil you with our culinary delights!

From aperitifs to seasonal creations and buffets – we’ll bring your ideas to life.

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APERITIF Aperitif package 1

Put together your own selection

• Antipasti – sun-dried tomatoes, olives, bell peppers • Grana Padano (50 g) • Vegetable sticks (50 g), homemade dips

3 types of appetisers · 16.50 per person

Vegetarian / vegan

5 types of appetisers · 24.50 per person

16.50 per person

Meat

• Cheese leek quiche, herb sour cream • Grana Padano (50 g) • Vegetable spring roll, sweet chilli sauce • Hummus in a glass, pomegranate seeds • Tomato mozzarella skewer • Falafel, mint yoghurt dip • Bernese alpine cheese (50 g) • Vegetable samosa, sweet chilli sauce • Tomato bruschetta, basil

Aperitif package 2 • Crispy tomato mozzarella garlic bread • Sandwiches – ham, salami, cream cheese • Chicken vegetable skewer • Antipasti – sun-dried tomatoes, olives, bell peppers • Cheese leek quiche, herb sour cream • Meatballs, spicy tomato sauce 28.50 per person

7 types of appetisers · 32.50 per person

• Meatballs, spicy tomato sauce (1 piece) • Plums wrapped in bacon (2 pieces) • Chicken vegetable skewer (1 piece) • Onion bacon tart • «Argentinerli» sausage, Dijon mustard • Piquant beef tartare canapé • Focaccia romana – roast beef, tartar sauce, rocket • Mini cheeseburger • Beef skewer, salsa ranchera Fish • Crispy perch goujons, tartar sauce (1 piece) • Salmon tartare crostini • Black tiger prawn, sweet chilli sauce (1 piece) • Smoked salmon canapé • Smoked trout canapé, horseradish foam • Salmon balls, lemon yoghurt dip • Tuna cubes, wakame, sesame oil

Extras (prices per person) Riviera platter – cured ham, smoked bacon, cooked ham, Grana Padano, Bernese alpine cheese, sun-dried tomatoes, pickled onions, bread | 9.– Aperitif tidbits – salted nuts, chips, marinated olives | 6.– Antipasti – sun-dried tomatoes, olives, bell peppers | 5.50 Sandwiches – ham, salami, cream cheese | 13.50 Crostini trilogy – tomato tapenade, olive tapenade, artichoke tapenade | 15.50 Vegetable sticks – homemade dips

gluten-free

lactose-free

| 4.50

vegan 9

BANQUET MENUS

3 CO U R S E M E N U S Menu 1

Menu 2

Menu 3

For groups of 50 or more, a set menu for the entire group. P ­ ersonal ­requests by arrangement.

Mixed seasonal leaf salad, house dressing 11.– — Grilled cornfed chicken breast, cream sauce, vegetable herb rice 38.– — Apple juice cream based on an old family recipe 12.–

Mixed seasonal leaf salad, crispy perch goujons, roasted seeds, house dressing 17.– — Roast pork loin, honey sesame coating, gravy, root vegetables, mascarpone risotto 38.50 — Grandma-style burnt custard, whipped cream 12.–

Mixed seasonal leaf salad, roasted seeds, house dressing 12.– — Pink pan-fried roast beef, pepper gravy, green beans with ­bacon, ­potato gratin 53.– — Warm apple cake, vanilla ice cream, whipped cream 15.50

56.–

62.50

74.–

extra serving main course 8.–

extra serving main course 12.–

Menu Our menu is prepared using market-­ fresh produce. ­Wherever possible, we source i­ngredients from regional producers and f­ eature local specialities.

Menu prices Per person, in CHF including VAT. Options for guests with allergies On request, our head chef will check whether dishes can be ­prepared to suit your allergies or will put together an alternative for you. In the event of a specific allergy, we reserve the right to charge a surcharge to cover any additional costs incurred in cases where there are multiple such requests.

gluten-free 10

lactose-free

vegan

Our ti p !

4 CO U R S E M E N U S Menu 4

Menu 5

Menu 6

«Riviera» salad – seasonal salads, ­bresaola strips, alpine cheese shavings, herb vinaigrette 15.50 — Carrot ginger soup, sour cream 12.50 — Pan-fried salmon fillet, saffron sauce, broccoli, flaked almonds, rice 38.– — Chocolate mousse trilogy – ­Toblerone, white and brown Surfin chocolate 13.50

Leaf salads, pan-fried bacon, egg, croûtons 14.50 — Tomato cream soup, gin cream topping, basil 12.50 — Tender pork fillet, Cognac apple cream sauce, mixed seasonal vegetables, rosemary potatoes 39.50 — Vanilla parfait, hot raspberries, whipped cream 13.50

Mixed market salad, Grana Padano shavings 13.– — White wine soup, based on an old recipe, herb ciabatta 13.50 — Veal strips, porcini mushroom cream sauce, mixed seasonal vegetables, crispy rösti 43.50 — «Riviera» chocolate cake, whipped cream 12.–

74.50

75.–

77.–

extra serving main course 10.–

extra serving main course 10.–

l Seasona s ion suggest page 12

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SEASONAL MENUS Spring

Summer

Autumn

Winter

Mixed spring salad, smoked salmon strips, raspberry vinaigrette 16.50 — Asparagus cream soup, wild garlic grissini 13.50 — Trout fillet, asparagus ragout, c­ ouscous 38.50 — Strawberry panna cotta, mint cream 12.–

Two types of melon, Parma ham 18.50 — Gazpacho – cold Spanish vegetable soup, tomato grissini 12.– — Pink pan-fried roast beef, gently cooked in a bed of herbs, sea salt, black pepper, homemade herb butter, BBQ and chimichurri sauce, summer vegetables, rosemary potatoes 49.– — Lime mousse, Limoncello 13.–

Mixed leaf salad, wild mushrooms, croûtons, herb dressing 14.50 — Pumpkin soup, orange amaretto crunch 13.50 — Venison stew, bacon, mushrooms, pearl onions, red cabbage, glazed chestnuts, red wine pear, Brussels sprouts, spätzli 38.50 — Warm apple cake, vanilla ice cream, whipped cream 14.50

Chèvre chaud – warm raw goat’s milk cheese, gratinated with honey, ­beetroot carpaccio, apple, walnuts 18.50 — Wild mushroom cream soup, celery straws 13.50 — Braised beef, Barolo sauce, ­winter vegetables, potato gratin 39.50 — Warm chocolate cake, wild berries, in a glass 13.50

75.50

87.50

76.–

79.–

extra serving main course 12.–

extra serving main course 10.–

extra serving main course 10.–

(April to June)

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(July to September)

(October to November)

(December to March)

GOURMET MENUS Fish menu

Wedding menu 1

Wedding menu 2

Salmon tartare wrapped in cucumber, toast 16.50 — «Riviera» fish soup, saffron, fish garnish 15.50 — Scallops, truffle espuma, Venere rice 21.50 — Salmon trout fillet, saffron sauce, baby spinach, mascarpone risotto 40.50 — Walnut parfait, caramelised grapes, vanilla croustade 13.50

Riviera salad – seasonal salads, ­bresaola strips, alpine cheese shavings, herb vinaigrette 15.50 — Prosecco foam soup, herb grissini 15.50 — Tagliolini, truffle espuma, cured ham chip 18.50 — Glazed veal roast, rosemary, garlic, seasonal vegetable bouquet, potato gratin 55.– — Dessert symphony «Riviera» – honey poppy seed parfait, lukewarm chocolate cake, wild berry tiramisù 15.50

Beef pastrami, marinated prawns 18.50 — Jerusalem artichoke Champagne soup 13.50 — Saffron tagliatelle, dill cream sauce, poached salmon 17.50 — Beef fillet, whole gently cooked, Barolo truffle gravy, vegetable bouquet, white wine mascarpone risotto 56.– — Dessert selection from the « ­Schwellenmätteli» patisserie 18.50

101.50

115.–

119.–

extra serving main course 15.–

extra serving main course 15.–

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V E G A N A N D V E G E TA R I A N

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Vegan menu 1

Vegan menu 2

Vegetarian alternatives

Asian glass noodle salad 13.– — Carrot ginger soup 12.50 — Stuffed zucchini, coconut curry sauce, vegetable couscous 29.50 — Apple juice cream, caramelised apple slices 12.50

Vegetable tartare, roasted bread 14.50 — Celery coconut soup 12.50 — Berner Stumpen – beluga lentils and vegetables from the Seeland in a crispy coating, grilled vegetables, piquant tapenade with olives and ­sun-dried tomatoes 29.50 — Fruit salad, coconut ice cream 12.50

Vegetarian cordon bleu – crêpes filled with zucchini cream cheese, ­vegetables, rosemary potatoes | 32.–

62.50

65.–

Red Thai curry, Asian vegetables, rice

| 27.–

Beluga lentil sweet potato ragout, coconut curry sauce, sour cream, roasted bread | 28.50 Aubergine piccata, tomato coulis, rice

| 28.–

Standing lunch /dinner, for 50 or more people

A P É R O R I C H E

MIDNIGHT S N AC K S

Apéro riche

Riviera platter

• Ham, cured ham, bacon, «Mostbröckli» cured beef, Bernese alpine cheese, Grana Padano, sun-dried tomatoes, pickled onions • Sandwiches – ham, salami, cream cheese • Vegetable sticks, homemade dips • Crostini trilogy – tomato tapenade, olive tapenade, artichoke tapenade • Antipasti – sun-dried tomatoes, olives, bell ­peppers • Crispy perch goujons, tartar sauce • Onion bacon tart • Chicken vegetable skewer • Meatballs, spicy tomato sauce • Seasonal fruits • Seasonal creams 43.50 per person

• Cured ham • Smoked bacon • Juicy ham • Grana Padano • Bernese alpine cheese • Sun-dried tomatoes • Pickled onions • Bread

W I N T E R D E L I G H T S

November to February Outdoor fire aperitif

for 10 or more people, duration approx. 1–1.5 hours Aperitif 1 • Homemade mulled wine • «Besser als Punsch» punch • Hot chestnuts • Pumpkin soup 24.– per person

small · 9.– per person medium · 15.– per person

Aperitif 2

large · 18.– per person

Chilli con carne, baguette | 18.– per portion

• Homemade mulled wine • «Besser als Punsch» punch • Hot chestnuts • Pumpkin soup • Plums wrapped in bacon

Goulash soup | 15.– per portion

29.50 per person

Midnight snacks

Wiener sausages, bread | 9.50 per pair White sausages, sweet mustard | 12.– per pair Large pretzels | 3.50 each Spring rolls | 4.– each

Aperitif 3 • Homemade mulled wine • «Besser als Punsch» punch • Hot chestnuts • Pumpkin soup • Mini cervelats to grill over the fire • Campfire bread twists to grill over the fire 34.– per person 15

S U M M E R B U F F E T S May to September, for 50 or more people BBQ buffet «Riviera» f rom the charcoal grill Starters

Desserts

Starters

Sauces

• Seven different vegetable and leaf salads, two dressings • Freshly baked bread rolls, butter, olive oil

• Creams • Mousse • Fruits • Pastry • Ice cream from the «i Gelati» ice cream cart

• Coleslaw, sour cream • Corn salad, pineapple, curry • Caesar salad, Grana Padano, ­original dressing • Sweet-and-sour prawns • Plums wrapped in bacon • Pink pan-fried roast beef, focaccia

• Herb butter • Chimichurri • Sour cream • BBQ • Mango ketchup

Main course • Chicken and beef skewers (150 g per person) or vegetarian: • Grilled cheese (150 g per person) • Marinated tofu (150 g per person) Side dishes • Grilled vegetables • Corn on the cob, butter • Foil-wrapped potatoes • Rice Sauces • Herb butter • Chimichurri • Herb sour cream • BBQ

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BBQ buffet «American style» f rom the charcoal grill

85.– per person

Main courses • Swiss entrecôte, sea salt, pepper • Pork loin, honey mustard thyme marinade • Tender chicken, cooked with lemon and chilli • Spare ribs from the smoker • Grilled cheese Side dishes • Vegetable stir-fry • Corn on the cob, butter • Foil-wrapped potatoes • Baked beans

Desserts • Pancakes, maple syrup • Panna cotta, Old No. 7 • Seasonal fruit platter • Blueberry cream • Ice cream selection • Brownies • New York cheesecake 115.– per person

«Viva España» Starters • Gazpacho • Spanish orange avocado salad, raspberries, pine nuts, Manchego shavings, pomegranate dressing • Piriñaca (mixed salad) • Spicy marinated grilled vegetables • Stuffed tortilla wraps – chicken, tomato mozzarella • Pinchito skewers (­vegetable ­skewers) • Beef skewers, salsa ranchera • Jalapeño • Zucchini boats, chorizo, baked with Manchego • Baked figs, fresh goat’s cheese, Serrano ham • Albóndigas (meatballs), tomato sauce • Sliced veal, guacamole, paprika • Papas Arrugadas, mojo (small potatoes, mojo sauce) • Gambas al Ajillo (prawns with garlic) • Almejas a la Marinera (marinated clams)

• Polbo á Feira (octopus with paprika) • Manchego cheese • Olive bread, various other breads Main courses • Paella Valenciana (chicken, fish, seafood) • Paella de Verdura (vegetable) Desserts • Margarita mousse with lime, mango pulp • Crema catalana • Rioja red wine cream • Arroz con Leche (rice pudding, ­oranges) • Churros, vanilla, chocolate sauce • Almond cake • Almond cream with strawberries • Flan de Huevo (caramel flan) • Fruit platter • Helados mixtos (assorted ice creams) 109.– per person

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W I N T E R B U F F E T S October to April, for 50 or more people Winter buffet Starters

Desserts

• Seven different vegetable and leaf salads, two dressings • Pumpkin curry soup, croûtons • Meat platter from «Jumi-Giele», mango chutney • Freshly baked bread rolls, butter, olive oil

• Creams • Mousse • Fruits • Pastry • Ice cream from the «i Gelati» ice cream cart

Main course (carved in front of the guest)

89.– per person

Vegetarian alternatives

Sauces

Beluga lentil sweet potato ragout, coconut curry sauce, sour cream, roasted bread | 28.50

Side dishes • Potato gratin • Pilaf rice • Winter vegetables • Ratatouille

Starters Lombardy • Tomato caprese salad, buffalo mozzarella • Spicy beef tartare, chilli Veneto • Crispy leaf salad, balsamic cream • San Marco octopus Tuscany

• Pink pan-fried roast beef (150 g per person) • Pork loin (100 g per person)

• Herb butter • Rosemary gravy • Béarnaise sauce

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«Dolce vita»

Red Thai curry – Asian vegetables, rice | 27.–

Aubergine piccata, tomato coulis, rice | 28.–

• Grilled antipasti vegetables, spicy salami • Marinated wild mushrooms, ­Chianti court-bouillon Piedmont • Parma ham, melon, honey, rocket • Vitello tonnato «Piedmontese style», capers, truffle oil Sardinia • Seasonal terrine, sun-dried tomatoes • Ciabatta, olive bread

Main course (served) Pink pan-fried roast beef, ­Merlot rosemary gravy, seasonal vegetable garnish, truffle mascarpone risotto Desserts South Tyrol • Creamy tiramisù, stracciatella • Apple dream, sour cream Calabria • Panna cotta, fruit compote • Gelati misti Campania • Lime mousse, Limoncello • Chocolate air, Grappa di Riserva Sicily • Warm cantuccini pastry, oranges • Fruit platter «Dolce Vita» 109.– per person

B E V E R AG E PAC K AG E S Package 1

Package 3

• still / sparkling water • soft drinks • beer • Son Excellence, IGP Côtes de Gascogne Blanc • Père et Fils Cabernet Syrah IGP Pays d’Oc, Laurent Miquel • coffee / tea

• still / sparkling water • soft drinks • beer • Prosecco Extra Dry DOC Treviso, Val d’Oca or Riesling Mousseux, ­non-alcoholic, ­König & Krieger • Sancerre Blanc, Les Caillottes AOC, Jean-Max Roger • Amarone della Valpolicella Quarto Vecchio Classico DOCG, Il Canovino • coffee / tea

41.– per person each additional hour 7.–

Package 2 • still / sparkling water • soft drinks • beer • Prosecco Extra Dry DOC Treviso, Val d’Oca or Riesling Mousseux, ­non-alcoholic, König & Krieger • Roero Arneis DOCG «Valle dei Lunghi», La Brenta d’Oro • Barbera d’Alba Barrique DOC ­Egidio, Bosio • coffee / tea

74.– per person each additional hour 12.– The packages are à discrétion, valid for six hours and are booked for the whole group.

54.– per person each additional hour 9.– 19

T H I N K C R E AT I V E LY. E N G AG E I N CO N V E R S AT I O N .

AC H I E V E S U CC E S S .

A seminar, meeting or workshop is only successful if the surroundings are just right. And that’s exactly what we provide! With inspiring rooms, delicious catering and comprehensive service.

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P R E S E N TAT I O N , L E C T U R E , G E N E R A L A S S E M B LY Packages

Room

Food / beverages

Flat rate

1/2 DAY (4 hours)

1190.–

1 DAY (8 hours)

1700.–

General information Technology / infrastructure • Free Wi-Fi for all participants • 2 projectors with screens • Sound system • 1 flipchart and 1 pinboard, ­additional units will be charged • Lectern Seating Theatre-style seating for up to 140 people

Welcome coffee, creative breaks, lunch, dinner Available as an add-on, quoted on an individual basis.

Time period 8 am to 5 pm Extension 300.– per hour

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S E M I N A R , WO R K S H O P, CO N F E R E N C E Packages

½ DAY

1 DAY

Room

Welcome coffee

Lunch

Price per person

mini

63.–

small

73.–

medium

78.–

large

88.–

small

83.–

medium

93.–

large

2×

103.–

Technology / infrastructure

Catering

Seminar duration

Mineral water in the room

Lunch

Half-day morning 8 am to 12 pm Half-day afternoon 1 pm to 5 pm

Welcome coffee

3 course business lunch at the «Güggeli-Beiz» (­minimum of 25 people)

Early seminar set-up 150.– per hour

Morning: coffee, croissant

Included • Free Wi-Fi for all participants • Projector with screen • 1 flipchart and 1 pinboard, ­ additional units will be charged • 1 notepad and 1 ballpoint pen per person

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Creative break

Afternoon: coffee, small pastry

or standing lunch in the event room (minimum of 50 people)

Creative break

Same menu for the whole group, special requests by arrangement

Morning: various fruit juices, yoghurt, sandwiches, fruit basket

Beverages not included

Afternoon: various fruit juices, small pastries

Dinner Available as an add-on, quoted on an individual basis

M E N U C H O I C E F O R T H E PAC K AG E S Business lunch at the «Güggeli-Beiz»

Standing lunch in the event room

Salad of the day

Menu «Italian»

Menu «Riviera»

or

Small salad buffet, vegetable strips, cherry tomatoes, minestrone — Pasta buffet – Bolognese, tomato sauce, carbonara, pesto verde — Tiramisù, fruit basket

Small salad buffet, vegetable strips, sprouts, ­sweetcorn coconut soup — Cornfed chicken ragout, almond rice

for 25 or more people

Soup of the day — Cornfed chicken breast, herb sauce, vegetables, white wine risotto or Pork escalope, cream sauce, vegetables, tagliatelle or Beef strips, bell peppers, champignons, onions, mashed potatoes or Grilled tilapia fillet, grilled vegetables, Prosecco risotto or Risotto, sun-dried tomatoes, basil, Grana Padano shavings

served in chafing dishes, for 50 or more people

or Aubergine piccata, tomato sauce — Mascarpone cream, fruit basket

Menu «Mediterranean» Small salad buffet, vegetable strips, cress, gazpacho — Beef goulash, paprika, bell peppers, mushrooms, steamed rice or Couscous, grilled vegetables, herb yoghurt — Fruit quark cream, fruit basket

or Pasta and vegetable stir-fry, apple sauce — Panna cotta, fruit coulis or Chocolate cake, whipped cream

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S E M I N A R S E AT I N G O P T I O N S Concert bar

Classic bar

with use of the screen up to 100 people

Large U-shape bar

with use of the screen up to 70 people

without use of the screen up to 140 people

outer ­seating only up to 50 people

without use of the screen up to 80 people

with inner ­seating up to 86 people limited use of the screen

screen

screen

screen

screen

bar

3 rows for up to 100 people

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screen

Small U-shape bar

up to 12 people on each side of the screen

4 rows for up to 140 people

screen

screen

V-shape

Table rows bar

screen

14–20 people on each side of the screen

up to 2 p ­ eople at the head of the table

screen

screen

screen

screen

T E C H N O LO G Y A N D I N F R A S T R U C T U R E bar

Block 1

Technology and infrastructure

up to 8 blocks of 8 people each

Prices per item per day

up to 64 people

3 wireless microphones (2 of which can be used outdoors)

Behringer Xenyx mixing desk, 2 CD players

160.–

2 active speakers RCF 400 W with stands

160.–

Sound system with 2 XLR connection panels

screen

screen

Block 2 bar

2 rows of tables, each seating 14–24 people up to 56 people

screen

100.– per item

Please order the necessary equipment and i­nfrastructure in advance.

included

5 flipcharts

30.– per item

5 pinboards

30.– per item

1 lectern

included

Chair covers

on request

Round tables, table linen, molton

on request

28 tables included Dimensions: W 80 cm, L 160 cm, H 80 cm 146 chairs without armrests External technician

included on request

screen

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G E N E R A L I N F O R M AT I O N A N D CO N D I T I O N S General information

Children

Decoration

Our quotation is set out in writing and includes ­binding prices based on the agreed number of guests. Food and drinks must be purchased from us.

The following rules apply to banquet menus for our youngest guests:

Tasting

For banquets, we lay the tables with white tablecloths. Simple glass tealight holders are included in our prices. You are welcome to bring your own table decorations. On request, we can assist with the arrangement, for particularly elaborate table decorations, we reserve the right to charge for the additional work involved.

Following your booking, you may sample your chosen menu at a tasting session – we charge for this separately. Please note that aperitifs, ­desserts and some meat dishes cannot be prepared as part of a tasting due to the small quantities ­involved.

Wine tasting Wines from our wine list can be tasted by ­arrangement. We charge for freshly opened bottles separately at the retail price.

Menu and beverage selection To ensure we can prepare your event to the ­highest standard, and unless otherwise agreed, we ask that you inform us of your menu and beverage selection at least two weeks before your event.

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0–5 years

free

6–14 years

⅔ of the menu price

15+ years

full price

Spirits

Menu cards

Drinks served at the staffed bar are charged ­according to actual consumption at our current prices.

The standard version is free of charge. For colour-­ coordinated menu cards, we charge 2.50 per card.

Corkage fee for wine / spirits

Minimum spend

For wine brought in by guests, we charge 35.– per opened 75 cl bottle. For spirits, 80.– per opened 70 cl bottle.

Exclusive event

Cakeage fee We charge 6.50 per person for a dessert cake brought in by guests.

The minimum spend in the event room is 3000.–.

You can also hire our restaurant exclusively, ­minimum spend and price by arrangement.

Music

Sky lanterns and floating objects

Prices / payment terms

Playing music inside the venue is generally permitted. In outdoor areas, music may be played until 10 pm, provided the volume is kept at a level that does not cause unreasonable disturbance to neighbours or the public. We reserve the right at all times to determine or adjust the volume and the type of music played. After 10 pm, doors and windows must be kept closed to prevent noise from escaping outside. Exceptions, such as special events with music after 10 pm, require a permit and prior approval from us and the relevant authority.

For safety reasons and to protect the environment, sky lanterns or similar objects are not permitted.

Floating objects with an open flame are also not allowed. We accept no liability for violations or damage.

Payment is to be made in cash, by credit card or by invoice (payable within 14 days, net). A d ­ eposit is required for all events and must be paid no later than 14 days before the event. You may pay the remaining balance in cash, by credit card or by ­invoice. All prices are stated in CHF and ­include VAT.

Extension

Additional cleaning costs

For events lasting longer than the official ­closing times, we will charge an additional fee for the late-opening permit and the following hourly rates: extension basic fee

350.– one-off

service manager / head chef

75.– per hour

service staff / chef

55.– per hour

Fireworks Fireworks may only be set off outdoors. This requires a permit, which must be obtained by the guest from the local commune (municipality).

We accept no liability for violations or damage.

If special activities, such as the use of confetti bombs, or circumstances such as heavily soiled upholstery result in additional cleaning work, we r­ eserve the right to charge a fee of 45.– per staff member per hour.

Changes to the number of guests

If required, we will provide you with information ­regarding the latest closing time.

To avoid any misunderstandings, please inform us of the exact number of guests no later than two weeks before the event.

Equipment rental

We will accept a deviation of up to 20 % from the number of guests reported at the time of the initial quote. This figure will then serve as the basis for purchasing, production, staff planning and invoicing.

From 13 days before the event until the day of the event, we will only accept a deviation of up to 5 % from the most recent number of guests reported to us.

Various items such as technical equipment, tents, stages, round tables, chair covers etc. can be hired through us. We will invoice you for these costs ­after the event.

For credit card payments of 3000.– or more, we ­reserve the right to charge a processing fee of 2 %.

Organisers based outside Switzerland should note that we do not send invoices abroad. We expect advance payment of the menu prices for the number of guests you have registered to be made by credit card or bank transfer no later than 10 days before the event begins. We will confirm your event upon receipt of payment.

Due to potential unforeseen price fluctuations in the food and energy sectors, we reserve the right to increase the prices set out in the applicable booking agreement by a maximum of 5 %. Should a price adjustment be necessary, we will inform you proactively and in good time.

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Quotations

Cancellation terms

Cancellation by the restaurant

Our quotations are valid for 14 days unless a differ­ ent acceptance period has been agreed. After this period, we are no longer bound by the quotation.

We reserve the right to withdraw a quotation for good cause.

Groups of 10 or more people:

Booking

• 29–14 days before the event: 75 % of the booking value

If we have reasonable grounds to believe that the event may disrupt the smooth running of the business, compromise safety or harm the restaurant’s reputation, we are entitled to terminate the booking agreement at any time without compensation. This also applies if the organiser has failed to comply with the agreed deposit terms as set out in the general terms and conditions. Under no circumstances may the organiser assert claims for damages against us.

A contract is concluded between the organiser and us if • our quotation has been confirmed in writing by the organiser • a request from the organiser has been confirmed in writing by us Changes to the terms of the contract are only ­binding once they have been confirmed in writing by us.

Liability The organiser is liable for all damage to inventory, fixtures or premises caused by them or their guests.

Any associated costs may be invoiced. Smoking is prohibited in indoor areas. The organiser is l­iable for any soiling or damage caused by smoking.

Any decorations brought on site must comply with fire safety regulations. The organiser is r­ esponsible for ensuring compliance with these regulations.

We accept no liability for theft or loss of items or decorations brought on site.

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• up to 60 days before the event: no cancellation fees • 59–30 days before the event: 50 % of the booking value

• 13–0 days before the event: 100 % of the booking value Cancellation terms for separate function rooms, ­weddings or exclusive events • up to 180 days before the event: no cancellation fees • 179–90 days before the event: 50 % of the booking value • 89–30 days before the event: 75 % of the booking value • 29–0 days before the event: 90 % of the booking value The booking value is calculated by multiplying the agreed price per guest by the most recently confirmed number of guests. If the details have not yet been finalised, we will calculate the order value at 80.– per guest.

Validity This documentation is valid from August 2026 and supersedes all previous banquet documentation.

Place of jurisdiction The place of jurisdiction is Lucerne. Swiss law ­applies exclusively.

SMA Event-Raum | 26.08.

Let’s create memorable events together. We are happy to assist and advise you personally.

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Schwellenmätteli Restaurants Dalmaziquai 11 · 3005 Bern · +41 31 350 50 01 schwellenmaetteli.ch · schwellenmaetteli@remimag.ch schwellenmaetteli