OHNI

OHNI's own catering page runs 4 client testimonials in a row, and 3 of them are signed with a name: Beatrice, the Frutiger Gruppe, BEKB Uetendorf. The fourth is the odd one out twice over. It is the only one that mentions a wedding, and the only one that carries no name at all, signed simply "Hochzeitspaar", the wedding couple. What that anonymous couple actually wrote is worth reading before drawing anything from the anonymity itself: "Wir wollen nochmals Danke sagen für euer wunderbares Essen! Es war einfach herrlich fein und wunderschön angerichtet. Unsere Freunde und Familie durften durch euch eine neue kulinarische Welt entdecken." We want to thank you again for your wonderful food, it says. It was simply gorgeous and beautifully presented, and through you our friends and family got to discover a new culinary world. That last clause is doing real work. OHNI is a plant-based caterer, and the couple's own guests read as people who hadn't eaten this way before.

The company describes its own cooking as "bunt, wild, authentisch", colourful, wild, authentic, and more specifically as "kreative, saisonale, biologische und regionale Köstlichkeiten", creative, seasonal, organic and regional delicacies. A section headed "Was uns ausmacht" (what defines us) names 5 things: rein pflanzlich (purely plant-based), saisonal, Abfall reduziert (waste reduced), bio, and herbs and decoration "100% aus Eigenanbau", entirely home-grown. That last claim has a specific source behind it. OHNI grows most of what garnishes its buffets on its own 600 square metre plot, herbs, edible flowers, vegetables and fruit, and pulls every piece of table decoration from what the site calls the unsprayed permaculture garden rather than a florist. The owner, Natalie Jacot, is quoted directly on the same page: "Mit Herzblut und viel Kreativität begeistern wir dich und deine Gäste mit unseren genussvollen Buffets," with heart and a lot of creativity, we win over you and your guests with our indulgent buffets. She runs the kitchen alongside 9 named team members, including Conny Jacot in the garden; owner and gardener share a surname, which the site itself never explains, so this write-up notes the surname rather than assuming a family connection.

OHNI's stated working range is 30 to 300 guests, catering apéros, dinners or desserts anywhere in canton Bern, plant-based throughout. That range covers the buffet and served formats. A smaller, separate product exists for anyone who just wants finished platters, capped at 2 per order and collected ready-made rather than delivered or staffed. The larger events get staff on site rather than a van dropping off trays: OHNI's own pricing note says staff costs from 08:00 to 23:00 are already folded into the quoted price. The newest format on the menu, a "Genusswand", a charcuterie-style grazing wall, is built and stocked at the venue itself, "individuell nach Wunsch bestückt und aufgebaut", assembled to order on site rather than pre-made.

What CHF 22 to CHF 76 a head buys, and what it never says

Unlike most caterers in this guide, OHNI prints a price list rather than routing every enquiry straight to a quote. 6 tiers run from a Genusswand with charcuterie cups at CHF 22 a head, through a light apéro with 4 to 5 canapés at CHF 28, an Apéro Riche at CHF 39 (or CHF 41 with warm components), up to a buffet with warm dishes at CHF 56 and a fully served lunch or dinner at CHF 76, the most expensive tier on the list and the only one marked as table service rather than buffet. All 6 are prefixed "ab", from, a floor rather than a fixed number, and the small print on the same page states the figures are guideline prices inclusive of VAT, with staffing already built in. What the page never spells out is whether rentals, glassware or drinks are included or billed separately; a couple should ask rather than assume either way. Orders under the stated minimum of CHF 1,500 fall back to the pickup platter option rather than a staffed buffet, and once a party passes 50 guests, the site says the per-person rate drops.

A museum booking already running, a castle one that starts in 2027

OHNI names 2 outside venues it works with directly, at different stages. It has spent the past 2 years as one of 3 approved caterers at the Naturhistorisches Museum Bern, and its own page tells a couple to enquire with the museum directly and ask for OHNI by name once a room is available. Starting in 2027, per the same catering page, OHNI becomes the caterer at Schloss Oberhofen, which it describes as one of the more popular wedding locations around Lake Thun; a couple with a date in mind is told to check availability with the castle first, and OHNI will then build a quote around it. Both claims come from OHNI's own site rather than the museum's or the castle's, and the Oberhofen arrangement in particular is forward-looking: it starts in 2027, not now.

A form, a 4-week deadline, and no tasting in sight

Booking runs in 4 published steps, and none of them starts with a phone call. The site states plainly that catering and event enquiries go only through its online form, filled out at least 4 weeks before the event; the phone number printed in the footer is reserved for shop, rental and bulk-order questions, not weddings. After the form, OHNI says it replies within 3 working days, sends a non-binding quote built around the couple's own event, and the booking goes ahead once that quote is accepted. What that 4-step process never mentions is a tasting. Nothing on the catering page, the pricing page or the dedicated wedding-cake page describes a tasting or a menu run-through of any kind, and the wedding-cake page in particular is thin: a photo gallery, an order button, and a note to use the catering form, nothing about lead time, sizes or price. On dietary needs the pattern holds. The menu is plant-based by default, which answers a vegetarian or vegan request without anyone having to ask for it, but the site says nothing about how it handles other allergies or intolerances beyond that.

A garden that starts in the ground, not a supplier catalogue

OHNI has done this enough times that a couple isn't gambling on a first booking. Its own page counts 173 caterings completed and 11,223 guests served in total, with the largest single event running to 380 guests, above the top of the 30 to 300 range the same page states elsewhere for its regular working scale. What sits underneath those numbers is less usual than the scale itself: a kitchen that grows a real share of what it serves on its own plot rather than sourcing it from a wholesaler, run by a named owner and a named team rather than an events department, with a museum already vouching for it and a lakeside castle about to. For a couple who want a wedding menu that starts with a garden rather than a catalogue, and who don't mind filling in a form instead of picking up a phone, that combination is a specific, checkable reason to get in touch.