Banquets documentation - Bindella
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Banquets documentation C ontent Welcome, situation plan and arrival 2 Our facilities 3 Appetizer suggestions 6 Stand-up lunch or dinner suggestions 7 Seasonal menu suggestions 8 Various menu suggestions 9 Menu components 10 Wine selection and conditions 13 Terms of Service 14
Welcome
to Ristorante Lorenzini, located in the heart of the old town of Bern
− Unique facilities
− Unforgettable ambience
− Attentive service
− Warm hospitality
− Authentic Tuscan cuisine
Location plan and arrival
From the main train station, it takes ten minutes by foot to arrive at Ristorante Lorenzini.
With the tram lines 3, 6, 7, 8 and 9 or the bus lines 10, 12 and 19, the journey takes around
four minutes. The stop «Zytglogge» is only a few steps away from us. When arriving by car, we
recommend the car park «Casino» just around the corner. The Ristoranti Lorenzini does not
have own parking spaces available.
Opening hours
R i st or ant e
Monday to Sunday: 11.30 am – 2.00 pm, 6.00 pm – 11.30 am
L orenzi ni B ar
Monday to Saturday: 7.00 am – 11.30 pm
Sunday: 10.00 am – 10.00 pm
E noteca
Monday to Wednesday: 10.00 am – 00.00 am
Thursday and Friday: 10.00 am – 1.00 am
Saturday: 9.00 am – 1.00 am
Sunday: 12.00 pm – 11.30 pm
Lorenzini
Hotelgasse 10
3011 Bern
T +41 31 318 50 67
info@lorenzini.ch
lorenzini.ch
2
Our Facilities
R i st or ant e
The Ristorante is characterised by its
stylish and modest elegance. Located in
the centre of the old town, it is known
as one of the classic Italian restaurants
in Bern.
From a certain size of event, we are
pleased to make the entire Ristorante
available to you exclusively. It provides
seats for up to 90 persons.
Sal ot to Fi r enz e
The Salotto Firenze stands out due to
its proximity to the Ristorante. Never-
theless, you are undisturbed – among
yourselves.
− Size: ca. 28 m 2
− 1 long table for up to 16 persons
− 2 tables for up to 26 persons
− Single tables for up to 26 persons
Sal ot to L ucca
The Salotto Lucca is flooded with day-
light and overwhelms with its tasteful
interiors. A tiled stove raises a home-
like and comfortable atmosphere.
The banquet hall is expandable by the
Salotto Siena with a sliding door.
− Size: ca. 39 m 2
− 1 long table for up to 26 persons
− 4 tables for up to 44 persons
− Single tables for up to 35 persons
3
Sal ot to Si ena
The Salotto Siena impresses with effort-
less elegance and a direct view of the
«Berner Münster». Its tiled stove pro-
vides a special flair to this room.
The banquet hall is expandable by the
Salotto Lucca with a sliding door.
− Size: ca. 29 m 2
− Long table for up to 16 persons
− 2 tables for up to 25 persons
− Single tables for up to 25 persons
Sal ot to Pi sa
The Salotto Pisa enchants with wall
paintings displaying historic scenes
and its oval and extendible cherry wood
table. The pleasant ambiance is empha-
sised by a traditional tiled stove.
− Size: ca. 22 m 2
− Oval table for up to14 persons
− 2 long tables for up to 18 persons
E noteca
For aperitifs we will gladly make our
bars available to you.
4
B ar L or enz i ni (Q ui ck-B ar)
For aperitifs we will gladly make our
bars available to you.
From 50 persons upwards, we will offer
you our Bar Lorenzini exclusively.
C l ub D u T héâtr e
We are also happy to offer you the his-
torical rooms of the «Düdü» for your
event. From Sunday to Thursday exclu-
sively. Fridays and Saturdays on re-
quest.
− 300 standing spaces
− 120 seats
− Additional catering flat-rate of
CHF 15-30 per person
C om bi nat i on of di ff er ent f acil it i es
Salotti Lucca and Siena up to 60 seats
Ristorante and all Salotti up to 210 seats
Ristorante, Salotti and Club up to 330 seats
Enoteca and Bar Lorenzini for aperitifs from 80 to 120 persons
5
Aperitif suggestions
Aperitivo C r os t i ni mi s ti
«classico» toasted bread slices with tomatoes, olives,
per Person 27 tuna and vegetables
I nvol ti ni di br es aol a e m ascar pone
bresaola and mascarpone rolls
O l ive e parm igi ano reggi ano (v)
Aperitivo C r os t i ni mi s ti
«Lorenzini» toasted bread slices with tomatoes, olives, tuna and vegetables
per Person 33
F ocacci a con pr osci ut to cr udo e r ucol a
focaccia cubes with ham and rocket salad
Sal ame pi ccant e e dolce
salami – spicy and mild
P i nzim oni o di ver dur e m i st e con sal se del l a casa (v)
fresh vegetable sticks with home-made dips
P arm igi ano r eggiano, tal eggio, gor gonzol a e pr ovol one
parmesan, taleggio, gorgonzola and provolone,
with walnut bread and mustard fruits
O l ive mar i ne (v+)
Appetizer suggestions
C r os t i ni mi s ti 12 pcs. p er p ortion 36
toasted bread slices with tomatoes,
olives and tuna
C r os t i ni all a t art ar a di m anzo 12 pcs. p er p ortion 48
toasted bread slices with beef tartare
P arm igi ano R eggi ano (v) p er p late 12
parmesan broken from the piece
P i adi na r om agnol a 12 pcs. p er p ortion 25
flatbread (cut in rolls)
filled with raw ham, rocket salad and parmesan
or
tomatoes, rocket salad and mozzarella 12 pcs. per portion 20
I ns al at a pul po p er p late 17
octopus salad
Q ui che di ver dur a mi st a con f or m aggi o (v) 12 pcs. per portion 42
home-made vegetable quiche with cheese
v: vegetarian / v+: vegan
6
C r em a di ver dura (v) cup 3.5
vegetables cream soup
P ol pet ti ne di m anz o 12 pcs. per portion 36
beef meatballs
A r anci ni di r i s o 12 pcs. per portion 30
fried rice balls
filled with beef and peas
M oz z ar el la panat e (v) 12 pcs. per portion 30
breaded and fried mozzarella balls
O l ive mar i nat e (v+) p er p late 7
G r is s i ni gi gant i (v) p er p late 5
Stand-up lunch or dinner suggestions
Suggest ion 1 F ocacci a al pr os ci utt o cr udo Warm focaccia with raw ham
per person 45 Spi edi no di pol l o Chicken skewers
Melanzane e zucchine grigliate (v+) Grilled eggplant and zucchini
Sal m one m ar i nat o all ’ anet o Salmon marinated with dill
F orm aggi mi s ti (v) Cheese variety
Q ui che di ver dur a mi st a home-made vegetable quiche
con f r om aggi o (v) with cheese
Suggest ion 2 Sal m one af f um icat o Smoked salmon
per person 55 Mozzarella di bufala e pomodorini (v) Buffalo mozzarella with date tomatoes
F ocacci a al r osm ari no ed ol i ve (v) Focaccia with herbs and olives
Spi edi no di gam ber i Prawn skewers
Spi edi no di t al eggi o e l ar do Taleggio-bacon skewers
I nvol ti ni di br es aol a e m ascar pone Bresaola-mascarpone rolls
P ol pet ti ne di m anz o Beef meatballs
P i nzim oni o di ver dur e m i st e fresh vegetable sticks
con s al s e (v) with home-made dips
T ort a ai f r utt i di bos co Wild berry cake
T ir ami s ù f at t o i n casa Home-made tiramisù
We would be pleased to offer you a personalized menu according to your
individual preferences and to propose suitable wines.
v: vegetarian / v+: vegan
7
Seasonal menu suggestions
Spr i ng I ns al at a di as par agi ver di con gam beret ti e pom pelm o
(March to May) green asparagus salad with prawns and grapefruit
per person 68
Scal oppi ne di vit ell o ai car ciof i con t agl i at ell e al la m aggi orana
grilled veal escalopes with artichokes, served with majoram
tagliatelle and balsamic carrots
P anna cot t a al l e f r agole
creamhead with marinated strawberries
our w hit e w i ne: Vermentino – Bolgheri doc, Tenuta Guado al Tasso, Toscana
wine à CHF 56.00 / 75cl
suggestion r ed wi ne: Tanca Farra – Sella & Mosca, Sardegna à CHF 59.00 / 75cl
Sum mer P r os ci utt o cr udo con m el one, f i chi f r eschi e m ozzar ell a di bufal a
(Jun e to Au gu st) raw ham, melon, fresh figs and buffalo mozzarella
per person 62
R oast beef con sal sa t ar t ar a, pat ati ne al f or no e ver dur a m i st a
thinly cut, cold roast beef with tartar sauce, oven potatoes
and vegetables
Sem if r eddo al l im oncel l o
limoncello ice-parfait
our w hit e w i ne: Roero Arneis docg, Bruno Giacosa, Piemonte
wine à CHF 75.00 / 75cl
suggestion r ed wi ne: Il Bruciato – Bolgheri doc, Tenuta Guado al Tasso,
Marchesi Antinori, Toscana à CHF 64.00 / 75cl
A ut um n I ns al at a di form ent i no con uovo sodo e pancet t a
(September to November) lamb’s lettuce with poached egg and bacon
per person 67
Scaloppine di capriolo ai mirtilli e grappa con polenta grigliata e verza
roe-deer escalope on blueberry-grappa sauce, served with grilled
polenta and savoy cabbage with raisins
B onte al la pi em ont ese con am ar et to
Piedmontese chocolate pudding with amaretto
our w hit e w i ne: Petite Arvine de Molignon – Les Pyramides, Valais aoc
wine Adrian & Diego Mathier à CHF 64.00 / 75cl
suggestion r ed wi ne: Cúmaaro – Conero docg Riserva, Umani Ronchi, Monepulicano
à CHF 70.00 / 75cl
W i nt er C r em a di z ucca e t opinam bur con per l e di bal sam i co (v)
(December to February) Pumpkin-Jerusalem artichoke cream soup with balsamic pearls
per person 72
M edagli oni di f il ett o di vi t el l o al pr osecco e por ci ni
con r i s ot t o al parm i gi ano
Roasted veal tenderloin medallions on boletus -prosecco sauce,
served with parmesan risotto and mixed vegetables
T ir ami s ù all ’ar anci a con pi st acchi
Orange tiramisù with pistachio
our w hit e w i ne: Gemella – Toscana igt, Bindella, Tenuta Vallocaia
wine à CHF 54.00 / 75cl
suggestion r ed wi ne: I Quadri bianco – Vino Noble di Montepulciano, Bindella
Tenuta Vallocaia à CHF 80.00 / 75cl
8
Various menu suggestions
M enu I ns al at a mi s t a (v+)
s uggesti on A mixed salad
per person 50
R i gat oni con z ucchi ne, pom odori ni dat t er i e bur r ati na aff umi cata (v)
rigatoni with zucchini, date tomatoes and smoked burrata
T ort a ai f r utt i di bos co
wild berry cake
M enu Z uppa di pas t a e f agiol i con crosti ni di pane al l ’agl io (v)
s uggesti on B bean soup with pasta and garlic bread slices
per person 56
P ett o di pol l o r uspante al l im one con r i sot t o al parm i gi ano e br occol i
corn-fed chicken breast on lemon sauce, served with parmesan
risotto and broccoli
Spum a al ci occol at o
chocolate mousse
M enu P anz anel l a al l a t oscana (v)
s uggesti on C Tuscan bread salad with tomatoes, cucumbers and onions
per person 61
F il ett i di br anz i o al l a gr i gli a con capper i e li m one,
r i s o vener e e s pi naci
grilled sea bass fillets with capers and lemon,
served with black venere rice and spinach
T ir ami s ù f at t o i n casa
home-made tiramisù
M enu C r em a di bur r at a con pom odor i ni dat t er i (v)
s uggesti on D burrata cream with date tomatoes
per person 95
Risotto al limone con gamberoni
lemon risotto with king prawns
M edagli oni di f il ett o di vi t el l o al t ar t uf o con t agl iat ell e al bur r o
roasted veal tenderloin medallions on truffle cream sauce,
served with tagliatelle and chive carrots
T ir ami s ù al pr osecco
tiramisù with prosecco
v: vegetarian / v+: vegan
9
Menu components
Aside from our various menu suggestions, you may also combine the following dishes in order to
suit your preferences.
A nt i pasti C ar pacci o di m anzo all’ ol io di oli ve, li m one e par m igi ano 22
beef carpaccio with olive oil, lemon and parmesan slivers
I ns al at a ver de (v+) 11
green salad
I ns al at a mi s t a (v+) 11
mixed salad
P anz anel l a al l a t oscana (v) 12
tuscan bread salad with tomatoes, cucumbers and onions
I ns al at a di r ucol a con par mi gi ano(v) 14
rocket salad with parmesan
C r os t i ni con pr osci utto cr udo, f ichi e burr ati na af f um icat a 18
toasted bread slices with raw ham, figs and smoked burrata
M oz z ar el la di buf al a con pom odor i ni dat t er i e per l e di bal s am i co (v) 21
buffalo mozzarella with date tomatoes and balsamic pearls
Sal m one af f um icat o con vi nai gr et te al li mone e pane t ostat o 23
smoked salmon with lemon vinaigrette and roasted bread slice
T orr ett a di m el anzane con salm one aff um i cata
e m oz z ar el a di buf al a 22
small eggplant tower with smoked salmon and buffalo mozzarella
Z uppe P appa al pomodor o (v+) 10
Tuscan tomato soup with bread and olive oil
Z uppa di pas t a e f agiol i con crosti ni di pane al l ’agl io (v) 10
bean soup with pasta and garlic bread slices
C r em a di br occol i e mandor l e (v) 11
broccoli cream soup with almonds leaflet
R i bol l it a all a t os cana (v+) 12
Tuscan vegetable soup
P ast a e ri sott o St r oz z apr eti con sugo «L orenzi ni » 22
(Primi piatti) strozzapreti with home-made minced meat sauce
F us il l oni con pom odori secchi , pr osci ut t o e panna 22
fusilloni with dried tomatoes, ham and cream
R i s ot t o al l a m il anese o al pr osecco con gamber et ti 26
saffron or prosecco risotto with shrimps
v: vegetarian / v+: vegan
10P esce F il ett i di br anz i no al l a gr i gli a con capper i e l i mone* 39
(Secondi piatti) grilled sea bass fillets with capres and lemon
M edagli oni di r ana pescat r ice all a m edi t er r anea* 44
grilled monkfish medaillons with lemon, parsley, olive oil
And small tomatoes
F il ett i di t r ota s alm onat a all a m ugnai a* 36
poached salmon trout fillets with white wine, butter and parsley
C ar ne O s s obucco di vi t ell o* 39
(Secondi piatti) veal knuckle braised in own juice with garden herbs
and vegetable cubes
Scal oppi ne al li m one* 41
roasted veal escalopes with lemon sauce
Sal t im bocca al la r om ana* 43
roasted veal escalopes topped with raw ham and sage
L om bat a di vit el lo al m ar sal a e ti mo* 45
roast veal in oven cooked on marsala thyme sauce
C ontr ofi l et t o di m anzo al «Vi no N obi l e» e bal sami co* 48
Beef entrecôte at the piece roasted with red wine balsamico sauce
(served from the trolley for up to 25 people)
M edagli oni di f il ett o di vi t el l o ai f unghi mi s ti * 50
veal fillet medallions with mixed mushrooms
F il ett o di m anz o i nt ero al pepe ver de* 56
roasted beef fillet with green pepper sauce
(up to 15 persons served directly from the trolley)
P ett o di pol l o r uspante i n cr osta di er be ar omat i che* 37
corn chicken breat in herb crust
V eget ar iano Spi edi no di ver dure all a gr i gl i a* (v+) 24
(Secondi piatti) grilled vegetable skewer
M el anzane r i pi ena con l ent i cchi e m i st e (v+) 25
eggplant filled with mixed lentils
R i s ot t o ai f r ut ti di bosco, capr i no e nocci ol e (v) 24
Risotto with berries, goat’s chees and hazelnuts
C onchi gl ioni con zucchi ne, pom odor i dat t er i e bur r ati na (v) 26
Conchiglioni with courgette, grape tomatoes and burratina
C appel l ett i al bur r o e s al vi a (v) 28
Home-made cappelletti filled with parmesan, egg and parsely on butter
and sage
R aviol i di r i cot t a e s pinaci ai pom odor i ni datt er i (v) 29
Home-made ricotta-spinach ravioli with date tomatoes
* Served with a side dish of your choice:
Roasted potatoes, potato gratin, black venere rice, parmesan risotto, polenta,
tagliatelle, mixed vegetables, broccoli and spinach
v: vegetarian / v+: vegan
11D ol ci
M acedoni a di fr ut ta f resca 10
Fresh fruit salad
T ort i no di ci occol at o fondent e con sal sa al l a vani gli a 12
chocolate cake with liquid core and vanilla sauce
T ort i no di r i cot t a e per e 10
ricotta-pear tartlet
T ort a al l im one 10
lemon cake
P anna cot t a con f r ut t i di bos co 10
panna cotta with marinated wild berries
Spum a al ci occol at o 10
chocolate mousse
T ir ami s ù «L or enz i ni » 10
home-made tiramisù
T ort a ai f r utt i di bos co 10
wild berry cake
B onet al la pi em ont ese con am ar et to 12
Piedmontese chocolate pudding with amaretto
G el at i per scoop 3.5
chocolate, strawberry, yogurt, moca with cream 5
pistachio, stracciatella, vaniglia, fior di latte
Sor bet ti per scoop 3.5
raspberry, lemon, mango
Or i g i n o f m e a t Beef, pork and veal from Switzerland
Chicken from Switzerland
Corn-fed chicken from France
Lamb from Ireland and New Zealand
Vension from Germany and Austria
For information about allergenics please ask our employees.
12Wine Selection
Please find the wine offer in our wine list. We will be pleased to advise you personally on re-
quest. You can sample the wines previously at our restaurant. Please make an appointment if
you are interested.
Overall conditions
B anquet r eser vati ons
In order for us to prepare your banquet carefully, we ask you to reserve early. For smaller ban-
quets, the definite confirmation should reach us at least one week before the event.
M enus
For groups of more than 13 persons we request a previous menu order (uniform menu). We will
be glad to offer you an additional vegetarian alternative.
Ser vi ce dur ati on
Please take note of the duration of service:
− 3 course menu ca. 1 ½ hours
− 4 course menu ca. 2 hours
A l l- i ncl usi ve r ent
Club Du Théâtre on request
T echni cal r esources
Projector (incl. screen) 80
Flipchart (incl. paper and pens) 20
We may organize further technical resources with pleasure. Prices according to provider.
D ecor at ion
Menu cards and candles are included in our service. Special decorations, such as flower ar-
rangements, rose petals or other decorating items, we will gladly organise on request. Prices
according to provider.
Billi ng
We ask you to consider the procedure of billing in advance. We recommend a total account or
the total account split evenly by the number of participants. Due to time constraints, we can
only do individual billing for banquets up to 25 persons.
13General terms and conditions
B asi s
The reservation confirmation applies as the basis.
N um ber of par ti ci pants
The definitive number of participants must be communicated latest 24 hours before the event.
This number applies as the basis for purchasing, production and billing.
C ancel l at i on condi ti ons
− Up to seven days before the event 20% of confirmed costs
− Up to five days before the event 50% of confirmed costs
− Up to two days before the event 100% of confirmed costs
In the case of an unannounced reduction of the number of guests, the last confirmed number of
persons forms the basis of our billing. Any cancellation must be in written form.
P ri ces
All prices are noted in Swiss francs including VAT. Prices are subject to alterations.
E vent s w i t h ni ght s uppl em ent
For events, that continue longer than 0.30 am, we charge CHF 200 per hour of extension.
A dvert i si ng
The fixing of posters etc. on facades, pillars, walls, windows and corridors is not allowed.
D am ages
In any case, the organizer is liable for all damages that occur to rooms, facilities, furniture and
surrounding property.
I ns ur ance
The organizer is responsible to insure brought-in property against any possible risks.
Ristorante Lorenzini, as the lessor, declines all liability.
J ur i sdi ct ion
These general terms and conditions, as well as the contracts concluded on its basis, are subject
to the Swiss law. Zurich is agreed as the place of performance and jurisdiction.
Berne, Septembre 2019
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