Radius by Stefan Beer

Radius serves the "Menu vo hie" with ingredients from a radius of 50 kilometres - herbs from the hotel garden, Burgdorf shrimps, its own fruit. Chef Stefan Beer explains individualistic dishes personally. Central Swiss butter with mushroom ash is served with the bread.

There is a tree in the middle of the "radius". The trunk is real, the leaves look deceptively natural. Other plants and branches hang from the ceiling. The interior sets the mood for the evening: Natural and curated products from producers within a 50-kilometer radius are used here. Stefan Beer, who had to recover from a shoulder injury after a cycling accident, is back in high spirits with a beaming smile. To start, he serves local appetizers: Burgdorf Aemne shrimp tartare and mousse and Frutiger caviar on a cream puff. A coated quail egg and oven-warm plait are followed by a pickled brook trout from Sigriswil with buttermilk, nasturtium and pickled rhubarb. In the glass, the concept is stretched a little, but the wines are still all from the canton of Bern. The char is accompanied by the Cuvée deux Terres from Steiner & Krebs on Lake Biel. For the warm fish course, Beer has gently cooked Heimiswiler zander. It is served with some spelt in a velouté and a topping of Aemme shrimps, which the guest already knows from the amuse-bouches. Before the pasta course, there is a riddle with drawings of the ingredients. A creative idea for a fantastic dish: carbonara served as ravioli. This is followed by a trio of Einiger guinea fowl breasts: the breast classically roasted, the thighs cooked in a suprême sauce and the liver prepared as a praline, accompanied by Steffisburg mushrooms and blue potatoes. The Gamaret Reserve from the Frauenkopf winery is the perfect accompaniment here. After the pre-dessert (fennel crumble and blackberry ice cream), rose hips, Victoria's mountain honey and Meiringer yoghurt round off the evening.