Executive Chef Stefan Beer and his team create something very special for gourmets. With his fine dining concept for “Menü vo hie”, Stefan Beer is setting new standards in the gourmet sector. His creations are a feast for the eyes as well as the palate. The dishes are small works of art, sometimes playful, sometimes reduced, but always modern and creative. Everything on the plate is grown within a radius of 50 kilometres. The “Menü vo hie” features ingredients such as wood sorrel (Uetendorf), shrimps (Burgdorf), mirabelle plums (from the hotel garden), homemade vinegar – all from hand-picked producers.
The entire kitchen team maintains close and personal relationships with the hunters, fishermen, cheesemakers, farmers and regional producers who supply the ingredients for the dishes. From Victoria’s garden come all sorts of herbs, colourful berries and nuts that are transformed into gourmet delights. Vegan guests can also enjoy the Radius concept with a vegan 9-course menu. The sommelier team around Torsten Noack offers a harmonious wine accompaniment from the canton of Bern to match the “Menü vo hie”.