Executive Chef Stefan Beer and his team seamlessly continue the success story of the former fine dining restaurant “La Terrasse” and only bring to the plate what grows and flourishes within a radius of 50 km. The “Menü vo hie”, features ingredients such as wood sorrel (Uetendorf), shrimps (Burgdorf), mirabelles (hotel garden), homemade vinegars – all from hand-picked producers.
The entire kitchen team maintains a close and personal relationship with the hunters, fishermen, cheesemakers, farmers and regional producers who supply choice ingredients for the dishes. Herbs, berries and nuts come from the Victoria garden and are transformed into epicurean delights. The dishes are sometimes playful, sometimes reduced, always modern and creative. A culinary experience also for vegan guests – they enjoy a 9-course menu that follows the Radius concept.
The sommelier team around Torsten Noack offers a harmonious wine accompaniment from the canton of Bern to match the “Menü vo hie”.