Bluma Bar & Restaurant

Excellent Saint Martin's meal. Saint Martin’s Day, celebrated on 11  November, is the feast day of Saint Martin of Tours, a Roman soldier who converted to Christianity and later became bishop of Tours in France. The day marks both the saint’s legacy and the seasonal transition from harvest to winter, and across much of Europe it is observed with lantern walks, communal gatherings, and festive meals. Roast goose is a traditional dish on St Martin’s Day in Germany, Austria, Alsace, and Switzerland. According to legend, Martin tried to avoid being elected bishop of Tours by hiding in a pen of geese, but their noise gave away his location and he was appointed bishop anyway. In the Jura region, on both the Swiss and French sides of the border, the St Martin meal is typically pork-based rather than focused on goose, because autumn was the traditional time to slaughter pigs after the harvest, providing preserved food for the coming winter. • Gelée – pork head-meat set in jelly • Totché – a small, savory tart made with a thin pastry base and a creamy egg-and-cheese filling, often topped with pork cracklings (grabons) • Boudin noir, compote de pommes – blood sausage with apple sauce • Atriaux, grillades et röstis – assorted roasted meats with potato rösti • Coup du milieu – "drink of the middle", a sorbet of plum brandy • Choucroute garnie et bouilli – sauerkraut with a variety of meats • Rôti de cou – roasted pork neck This was my favorite meal of the year, even more than 3 Michelin star Schloss Schauenstein, because it was authentic and full of history. So much of fine dining is farm-to-table international cuisine that tastes the same in Switzerland or California. Just as Christmas dinners have the same dozen dishes everywhere, Saint Martin’s meal does too. I went to two different restaurants and looked at a dozen more menus and they were almost all the same: the same eight dishes, with a variance of only one dish, so even more homogenous than Christmas—this is understandable considering it's confined to a much smaller area.

i've eaten there plenty of times & the food is always great. especially their brunch buffet. it has a lot of options & the quality is very good. the staff is not super warm & a lot of times we had to wait a long time until someone finally took our order. sometimes i even had to go to the bar to get someone.

We recently went to this restaurant. The food was good enough, but the service was terrible. It took a very long time to wait for the waiter. Very nice prices for 5 dishes and 2 drinks we paid ~80 CHF. But the portions are small, you have to order at least 2 dishes per person. It was unusual that the restaurant had a big TV, and many people watched football there. But in general, it was

We came here for lunch on a Saturday and had a lovely time. The concept of small portions and different type/origin of the dishes to share is great. We ordered 2 dishes per person + 1 dessert each and it was just the right amount.

Great addition in Biel! The new Bluma restaurant decided to part with the traditional starter-main-dessert type menu and to offer a food concept based on specialties from around the world. It was a great surprise to discover that the dish selection included some not so well known specialties. Special mention to the red curry dish. Service, ambiance, food presentation and drinks were on par. Bluma is definitely a place to visit as a couple or with a group of friends

Excellent Saint Martin's meal. Saint Martin’s Day, celebrated on 11  November, is the feast day of Saint Martin of Tours, a Roman soldier who converted to Christianity and later became bishop of Tours in France. The day marks both the saint’s legacy and the seasonal transition from harvest to winter, and across much of Europe it is observed with lantern walks, communal gatherings, and festive meals. Roast goose is a traditional dish on St Martin’s Day in Germany, Austria, Alsace, and Switzerland. According to legend, Martin tried to avoid being elected bishop of Tours by hiding in a pen of geese, but their noise gave away his location and he was appointed bishop anyway. In the Jura region, on both the Swiss and French sides of the border, the St Martin meal is typically pork-based rather than focused on goose, because autumn was the traditional time to slaughter pigs after the harvest, providing preserved food for the coming winter. • Gelée – pork head-meat set in jelly • Totché – a small, savory tart made with a thin pastry base and a creamy egg-and-cheese filling, often topped with pork cracklings (grabons) • Boudin noir, compote de pommes – blood sausage with apple sauce • Atriaux, grillades et röstis – assorted roasted meats with potato rösti • Coup du milieu – "drink of the middle", a sorbet of plum brandy • Choucroute garnie et bouilli – sauerkraut with a variety of meats • Rôti de cou – roasted pork neck This was my favorite meal of the year, even more than 3 Michelin star Schloss Schauenstein, because it was authentic and full of history. So much of fine dining is farm-to-table international cuisine that tastes the same in Switzerland or California. Just as Christmas dinners have the same dozen dishes everywhere, Saint Martin’s meal does too. I went to two different restaurants and looked at a dozen more menus and they were almost all the same: the same eight dishes, with a variance of only one dish, so even more homogenous than Christmas—this is understandable considering it's confined to a much smaller area.