1. August at Ecluse
01.08.2026
Celebrate Swiss National Day with us on Ecluse’s beautiful terrace and enjoy a delightful summer evening in a relaxed atmosphere.
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From the earth to the plate and back to the earth – everything is connected
Food & drink
A terroir cuisine without exceptions: simple, surprising and purist.
Our menu changes constantly, is homemade and follows the cycle of nature. At lunchtime we serve a 3- or 4-course menu and a selection of à la carte dishes.
In the evening we celebrate either our Experience menu in various variations with a matching drink pairing, or our classic plates available à la carte.
Upcoming events
Concerts, dinners and seasonal celebrations – look forward to what is coming up next at the ecluse.
Spaces
An old compass factory in the heart of Biel, surrounded by nature and life.
The history-steeped building was elaborately renovated in 2002 by Francis Meyer and Christoph Rothenbühler and converted into a restaurant. Today, after we gently remodelled the restaurant in early 2021, the ecluse is a place filled with charm and love for nature. In the garden you will find raised beds with our own produce, composts for recycling, and fire rings as well as grill stations for an unforgettable experience.
The heart of the ecluse – open, lively and adaptable.
Our restaurant combines the atmosphere of a former factory with a warm, nature-inspired design. The open kitchen offers glimpses into our team's craft and makes the plating of the dishes part of the experience.
Thanks to its flexible layout, the restaurant is suited both to intimate dinners and to larger gatherings. With banquet seating it accommodates up to 80 people.
A special highlight is our wine cellar with over 350 wine positions. The carefully selected collection brings together wines from the region, from Switzerland and from Europe. Whether as an accompaniment to the menu or during a tasting – there is much to discover here.
Whether a company dinner, family celebration, wedding or culinary event – the restaurant can be flexibly adapted to your wishes and needs.
Ideal for: Company dinners, birthdays and family celebrations, small-scale weddings, wine events and tastings, private dinners and banquets
Capacity: Up to 80 people with banquet seating / flexible table arrangements and room concepts possible
Perhaps the most beautiful terrace in the Seeland.
Located directly on the Schüss and embedded in the Elfenau Park, our event and garden terrace unites nature, enjoyment and hospitality in a unique way. Beneath the large plane trees a special atmosphere arises, combining calm, openness and a summer feeling.
The terrace offers space for up to 140 people seated or 170 people for flying apéros and standing events. Thanks to the flexible furnishing, the most diverse formats can be realised – from relaxed apéros through company events to weddings and large summer festivals.
A particular highlight is the integrated outdoor kitchen and the fire ring, on which we cook directly in front of the guests during the warm season. The terrace is complemented by a cosy lounge and a covered veranda with space for up to 40 people, which offers shelter even in changeable weather.
Surrounded by gardens, beehives and a diverse plant world, the philosophy of the ecluse can also be experienced outdoors – a place where cuisine, nature and encounters come together.
Capacity: up to 140 people seated
Flying apéro: up to 170 people
Veranda: up to 40 people covered
Highlights: Outdoor kitchen, fire ring, lounge & park atmosphere
Space for ideas, encounters and unforgettable celebrations.
Our hall on the first floor combines the charm of the former compass factory with a relaxed and inspiring atmosphere. High ceilings, large windows, warm wooden floors, comfortable sofas and a vinyl record player give the room its very special character.
Thanks to its flexible design, the hall is suited to the most diverse formats – from workshops, seminars and training sessions through cooking courses and tastings to private celebrations, company events or exclusive dinners.
The room offers space for up to 90 people for training sessions or lectures, up to 90 people standing for apéros and events, as well as up to 60 people for banquets and private meals. The seating can be individually adapted to the needs of your event.
In combination with our terrace, the restaurant and the culinary offerings of the ecluse, events with a personal character and plenty of room for creativity come to life.
Seated capacity (seminar): up to 90 people
Standing capacity: up to 90 people
Banquets & meals: up to 60 people
Ideal for: Workshops, training sessions, cooking courses, tastings, company events & private celebrations
Atmosphere: High ceilings, sofas, vinyl record player and historic factory architecture
We would be happy to put together a detailed offer with all conditions for your event – from the choice of space and the seating to the cuisine. All rooms, capacities and prices are clearly summarised.
Concept
We want to give something back – to ourselves and to our environment.
The ecluse is more than a restaurant. It is a place of encounter, of enjoyment and of appreciation for the people, products and landscapes of our region. Everything we do follows the idea of uniting responsibility and pleasure.
Our cuisine begins with the producers. The largest part of our ingredients comes directly from farms, gardens, fishers, winemakers and craft businesses within a radius of around 50 kilometres. We do not look for the cheapest, but for the best product – seasonal, regional and full of character.
With respect for the food and the people behind it, we work according to the principles of the circular economy and the most complete use of ingredients possible. This gives rise to dishes that unite origin, craft and pleasure.
For us, circular economy means thinking about responsibility holistically – ecologically, economically and socially. We work with short delivery routes, cultivate direct relationships with our producers and use resources with the greatest possible care. Our own gardens, beehives, composting and the most complete use of food possible are integral parts of our operation.
For us, however, sustainability does not end with the products. Fair partnerships, long-term collaboration with regional businesses, the training of apprentices as well as an appreciative working environment for our employees are equally part of our understanding of responsibility.
This is not about doing without, but about appreciation – for food, for craft, for people and for nature. In this way we create a place where pleasure, community and responsibility are connected – from the earth to the plate and back to the earth.
We work together with farmers, winemakers, fishers, cheesemakers, millers and craftspeople from our region who share our values. Many of our partners are located only a few kilometres from the ecluse and supply us directly – without detours and with personal exchange.
This closeness gives us not only the highest quality and transparency, but also a deep understanding of the people, animals and landscapes behind every product. Together with our producers, we think seasonally, in the long term and in the rhythm of nature.
Every ingredient tells its own story. By making these stories visible, we strengthen regional value creation, promote sustainable agriculture and create dishes with genuine origin, character and personality.
Witschi's Paradies – Dieter Witschi
Fish farm, La Heutte
Christian Dubler
Lake Biel fish, Lüscherz
Boucherie Junod – Cédric Junod
Meat, La Neuveville
Biohof Schüpfenried – Fritz Sahli
Whole animals, Schüpfenried
Pierre Gerber
Whole animals, Montfaucon
Theo Schädeli
Sheep & lamb, Schüpfen
Eric Affolter
Woolly pigs, Moutier
Ferme Burkhalter
Venison, Sorvilier
Ferme La Libellule
Vegetables, herbs, wild herbs, animals & wild mushrooms, La Heutte
Hans Ueli Dasen
Special vegetables, Gerolfingen
Laubscher
Fruit & vegetables, Gerolfingen
Mühle Schönenbühl
Flour & grains, Kriechenwil
Famille Guillou
Rice, Môtier Vully
Le Coin du Quotidien
Bread, Twann
Fromagerie des Reussilles
Dairy products, Les Reussilles
Casa Maggiano
Cheese, Biel
O'Lait – Agnès Spielhofer
Cheese, St-Imier
Käserei Spielhofer
Cheese, St-Imier
Ferme de la Budeire – Priska Gigaud
Grains & nuts, Donatyre
Anne-Claire Schott
Verjus, Twann
Hof am Stutz – Christoph Messerli & Aline Gerber
Poultry, Kaufdorf
Ecluse Garten
Honey
