From region to plate – the best local products
The spectacular premises of La Terrasse restaurant call to mind a light, airy orangery: palm trees reflect in high glass fronts and marble mosaic floors meet mirrored doors.
With its 16 Gault&Millau points, the restaurant takes the word “regional” to a whole new level by sourcing ingredients from within a 40 km radius. The creative menu bears the signature of Executive Chef Stefan Beer. His dishes can be artful, they can be pared back – but they’re always modern and creative. Stefan Beer maintains close personal relations with the hunters, fishermen, cheesemakers, farmers and regional producers who supply choice ingredients for the dishes he serves at La Terrasse. Herbs, berries and nuts come from the Victoria-Jungfrau’s garden, which the executive chef transforms into epicurean delights. The hotel’s in-house bee colonies are its smallest employees.
The wine list is somewhat more international. Alongside Michel Reybier’s illustrious estates such as Cos d’Estournel, Château La Mascaronne or Domaine Jeeper, it includes numerous Swiss wines and carefully curated discoveries from around the world.
In keeping with the regionality of the concept, the sommelier team also offers a harmonious wine accompaniment from Canton Bern as well as the hotel’s own natural wine list of Swiss provenance: a new generation of young winemakers is behind a raft of exciting discoveries.
Vinum magazine’s expert jury in 2020 deemed the hotel’s wine list the best in Switzerland in the “fine cuisine” category. Wine Spectator, meanwhile, singled out the wine list for its Best Award of Excellence for the third time in a row.