Radius by Stefan Beer

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.

The name is the rule

• Everything on the plate is sourced within a 50-kilometre radius.

Star plus Green Star

• The restaurant holds a MICHELIN Star and a Green Star.

House rules that matter

• No dogs, and an explicit dress expectation for dining at Radius.

Signature Ingredients

• Wood sorrel (Uetendorf): used as a defining herb and acid note within the menu concept.
• Shrimps (Burgdorf): a headline local protein used to prove the 50-kilometre rule can still be luxurious.
• Mirabelle plums (hotel garden): fruit grown on-site and folded into the menu story.
• Homemade vinegar: a house-made acid and seasoning element, named explicitly by the restaurant.
• Herbs, berries and nuts from Victoria’s garden: direct-from-garden produce used to shape flavour and garnish.

Menü vo hie (Menu from here)

• Fine-dining concept built entirely from ingredients grown or produced within 50 kilometres of Interlaken.

Vegetarian options

• A vegan 9-course menu is offered alongside the main concept.

Service notes

• Dinner service, Tuesday to Saturday.