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.