Kursaal Bern stands majestically at the end of the bridge Kornhausbrücke, like a landed UFO overlooking the River Aare. The view from here is fantastic: Bern’s old town directly opposite, with the Alps stretching out behind it. Two UNESCO World Heritage Sites (one cultural, one natural) to take in at once.

Kursaal Bern itself is also multifaceted. “We’re a jack of all trades,” says CEO Kevin Kunz. The conference centre has 28 multipurpose rooms, including the Kursaal Arena with its multifunctional stage and the spacious Kursaal Forum, and can accommodate events for up to 1,350 people. In cooperation with Bierhübeli, Kursaal Bern regularly hosts cultural events under the name Kultursaal Bern. Swissôtel Kursaal Bern, which is the city’s only 4-star-superior hotel, plus attractive dining options with two restaurants and a roof terrace, as well as a casino, round off the all-in-one package.

Kursaal Bern has an eventful 165 years of history to look back on. In 1859, merchant Emanuel Lanz established the summer restaurant Schänzli in a local recreational area popular with the people of Bern. The wooden building in the rural chalet style was gradually extended, including by the addition of a bandstand and a theatre hall.

A new building was opened for the Swiss National exhibition in 1914. This featured a concert hall, a striking lift tower and a games room. Kursaal Bern was used as a military hospital during the First World War, after which it was enlarged and modernised on several occasions. Its transformation into a conference centre began in the 1960s. The hotel was added in 1998, followed by the Grand Casino in 2002.

“Kursaal Bern is not just one building, but a complex of buildings that has evolved over time,” says CFO Lorenz Perren. “Parts of it are under heritage protection.” Maintenance is therefore a major undertaking. Today, the focus is on qualitative growth: Complete refurbishment of the hotel took place four years ago, followed by the Giardino Restaurant & Bar two years later. The conference rooms are next in line.

The people who come to attend events, stay overnight or enjoy a high-class meal are just as diverse as the complex itself. There is no such thing as a typical guest, or indeed a typical employee: The approximately 300 staff members come from 46 countries across all continents. Everyone here is convinced that if people got along so well and treated one another so respectfully everywhere, the world would be a better place. Everyone uses first names, hierarchies are flat, people show each other respect, and the atmosphere is friendly. When there is work to be done, everyone pitches in, including the management. “We call it ‘Kursaaling’,” says General Manager Karin Kunz, who oversees the hotel, with its 163 rooms and suites. She believes that the diversity of the people who bring the place to life is what makes the difference.

This is one reason why Kursaal Bern is a sought-after host company for apprenticeships. There are currently 20 apprentices here, learning 5 professions. “We’re aware of our responsibility to train well-qualified people,” says HR Director Jürg Aemmer. “The apprentices appreciate the professional nature of the training and being treated as equals – and word gets around.”

Word has also been getting around that the roof terrace, featuring a rooftop barbecue in summer and rooftop igloos in winter, is one of the most beautiful in Bern. Alongside these two seasonal dining experiences, Kursaal Bern has two restaurants: the Mediterranean-style Giardino and the Asian-style Yù. At weekends, the ample buffet invites visitors to enjoy a leisurely brunch, and the delicacies created by sushi chef Ngakda Lhadartsang are also available to take away.

Although the cuisine is internationally inspired, regional produce is served whenever possible: “70 to 80 percent of the ingredients are sourced locally,” explains Kevin Kunz, who is also responsible for the culinary side of the business.

Indeed, sustainability is a major priority: The company is a founding member of the City of Bern’s Climate Platform, holds a Green Key certificate, and works with various initiatives and NGOs to keep improving. Kursaal Bern has been awarded ‘Green Living’ status by HotellerieSuisse.

“We’re committed to combating food waste and we make use of food that would otherwise be thrown away,” explains Kevin Kunz. Fruit and vegetables are turned into sauces and jams. “Last year, for instance, our kitchen team saved around 3.2 tonnes of food – and the guests have home-made jam at the breakfast buffet.”

Initially, Kursaal Bern stood alone, out on its own. An entertainment hall, a place to unwind and relax in. It has remained an oasis. “The city has come to us. So it makes perfect sense that Kursaal Bern should also include a city hotel,” says COO Isabel Niklaus, who is responsible for the conferences side of the business. As a result, Kursaal Bern is also a popular meeting place in the neighbourhood. Neighbours stop by for a coffee, and parents watch the koi in the pond with their children. It even has a charming little forest of its own. Birdhouses provide shelter for birds. And the busy comings and goings in the terrace’s beehives also fit in well at Kursaal Bern.