Radius by Stefan Beer
Interlaken, Switzerland
⭐1 Star
The Experience
From Michelin Guide
In his kitchen in the restaurant of the time-honoured Victoria Jungfrau Grand Hotel, Stefan Beer only uses ingredients sourced within a 50km radius (the clue is in the name!). He proposes a conventional set menu and a vegan set menu, as well as a menu for two people sharing, which includes classics finished at your table and large cuts of meat. Diners are talked through the pleasingly uncomplicated dishes – sometimes by the chef. Produce that they harvest themselves is used, as well as local shrimps or caviar from the region. The high standards are also reflected in the tasteful and upscale interior.
Unique Things
From Visitor Experiences
1. Exclusive Use of Ingredients Within a 50km Radius
Radius by Stefan Beer sources all ingredients strictly from within a 50km radius around Interlaken, including local shrimps, wheat, duck, home-grown fruit, and even caviar. This hyper-local sourcing is central to the restaurant's concept and name, emphasizing regionality and sustainability.
2. Michelin Green Star Recognition
In addition to its Michelin star for high-quality cooking, Radius has been awarded the Green Michelin Star, which highlights its commitment to sustainable gastronomy practices. This distinction is relatively rare and reflects the restaurant's dedication to environmental responsibility alongside culinary excellence.
3. Interactive and Uncomplicated Dining Experience
The restaurant offers a menu for two people sharing, featuring classics finished at the table and large cuts of meat, creating an engaging dining experience. Diners are often personally guided through the dishes by the chef himself, emphasizing a transparent and approachable fine dining atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Radius by Stefan Beer in Interlaken are:
Shrimps from Burgdorf: Locally sourced shrimps are a key ingredient, highlighting the restaurant's commitment to regional seafood within a 50km radius.
Wood sorrel from Uetendorf: This herb is used to add fresh, tangy notes to dishes, showcasing local foraged ingredients.
Mirabelle plums from the hotel garden: Home-grown fruit like mirabelle plums feature in the menu, emphasizing the use of self-harvested produce.
Duck: Locally sourced duck is part of the meat offerings, often prepared as large cuts finished at the table, reflecting traditional regional cuisine.
Homemade vinegar and fermented foods: The kitchen uses its own preserves and fermented products, especially in winter, to enhance flavors and maintain seasonality.
These ingredients are integral to the "Menü vo Hie" (Menu from Here), which exclusively uses products from within a 50km radius, ensuring sustainability, freshness, and a strong connection to the Bernese region. The dishes are described as modern yet rooted in local tradition, with the chef often explaining the provenance and story behind each ingredient to diners.
Menu & Pricing
Current Offerings & Prices
Menü vo Hie (Set Menu)
- 8 Courses: €180
Vegan Set Menu
- 8 Courses: €150
Menu für zwei Personen (Menu for Two People)
- Includes classics finished at your table and large cuts of meat: €250