Ringenberger perch fillet variation, chanterelles, spring herbs beurre blanc from “Zurflüh’s Bahnhöfli”.

Gourmet report

Spring is here and summer is just around the corner! This also means that Thun has awoken from its winter slumber. Of course, “winter slumber” is a bit of an exaggeration – in Thun, there is plenty going on even during the colder months of the year. But now, the hustle and bustle is immediately noticeable as life has once again shifted back into the streets and onto the many terraces. With beautiful weather and warm temperatures, it is so much more fun to go out and explore the extensive culinary offerings in Thun.

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After the heavy fare of the winter months, lighter dishes are back on the menu in many places. But this should not be generalized – there is nothing to stop you from enjoying a stewed dish or even a fondue outdoors, with sunshine on your face. After all, enjoyment should always come first – at least when dining out. And in Thun and its surroundings, there are many ways in which one can indulge. On the following pages, we aim to do justice to the culinary diversity by introducing some of the best spots in Thun and the surrounding area.

Perch from the “Panorama Hartlisberg”.

Gastgeberpaar und Inhaber Manuela und Rolf Fuchs.

Lostallo salmon with asparagus from Belp.

Hartlisberg beef with asparagus from Belp.

Panorama Hartlisberg

The restaurant Panorama on the idyllic Hartlisberg is a place of joie de vivre. Here, not only the cuisine opens up new horizons: the view from this beautiful spot onto the Jungfrau region all the way to the Aaretal is breathtaking – especially on the impressive panoramic terrace. The cuisine is modern yet based on traditional craftsmanship. International trends are embraced with confidence, combined with regional traditions, and implemented in collaboration with local producers.

 

Restaurant Panorama Hartlisberg

Hartlisbergstrasse 39

3612 Steffisburg

 

www.panorama-hartlisberg.ch

Delta

Regionality and sustainability shape the kitchen program led by head chef Rolf Knecht. Through his engagements around the globe, he has learned that reliable partners and suppliers are an important part of the daily offerings. This philosophy can be experienced first-hand with the Black Angus beef from Dählerhof in Seftigen, the vegetables from the organic farmer in Reutigen, or the poultry from the neighbouring village of Einigen. The kitchen team also enjoys the challenges of vegan cuisine and cooking for guests with various intolerances.

 

Restaurant Delta

Deltaweg 29

3645 Gwatt

 

www.deltapark.ch

Head chef Rolf Knecht

Baked eggplant, tomato chutney and gremolata.

Low temperature cooked veal neck, parsley crust, celery cream and polenta slices.

Homemade ricotta gnocchi, wild garlic andlpine cheese chips.

Head chef Stefan Walker.

Strawberry tarte with white chocolate and basil sorbet.

Char with asparagus, hollandaise, and wild garlic.

Schloss Schadau

Built in 1852, the Schloss Schadau is a cultural landmark of national significance and was awarded “Historiz Hotel of the Year 2021”. The cuisine and drink menu reflect the history of the Belle Époque in a contemporary way. The cuisine is modern and French-Mediterranean and impresses with its innovation. A wide range of sherry and port wines as well as an extensive selection of wines complete this culinary experience, set directly on the Thunersee with a unique view of the mountains.
 

 

Schloss Schadau

Seestrasse 45

3600 Thun

 

www.schloss-schadau.ch

Steinbock

In its over 100-year history, the “Steinbock” has evolved from a beer house into a tradition-rich establishment. Barbara Kerner has been running the business with great passion for 27 years, and she is the third generation to do so, together with her longstanding staff. In the cozy “Camino” and on the sun terrace framed by oleander, seasonal and market-fresh dishes are served. In addition to classics such as tartare and veal cordon bleu, asparagus plays a significant role in spring. In summer, dishes like pollo tonnato, roast beef, and “Hacktätschli” are back on the menu.

 

Steinbock

Bälliz

3600 Thun

 

www.steinbock-thun.ch

Host Barbara Kernen.

Marinated mussels.

Puff-pastry with asparagus.

Asparagus alla milanese.

Head chef Antonio Alvarez.

Trout, sour cream, cucumber, butter milk andhives.

Beef tartare, egg yolk 2×, pearl onions, brioche and black garlic.

Seepark

The gastronomy at Hotel Seepark offers exquisite tasting experiences, carefully selected ingredients, refreshing drinks, and unforgettable celebrations – indulgence and culinary delights are firmly anchored in the Seepark culture. Here, there are a wide variety of culinary experiences to embark on. The kitchen team celebrates inspiring culinary art with creative finesse and a menu dominated by market-fresh dishes that reflect the terroir of their origin.

 

Hotel Seepark

Seestrasse 47

3602 Thun

 

https.www.seepark.ch

Beau-Rivage da Domenico

The restaurant Beau-Rivage Da Domenico spoils its guests with the best that Italian cuisine has to offer. Whether traditional or innovative, whether pasta, pizza, sea food, fish, meat, or vegetarian: the kitchen team loves to surprise with diverse, creative, and refined dishes from the rich cuisine. Here, one can unwind, embark on an extraordinary journey through Italy, and simply indulge.

 

Beau-Rivage da Domenico

Hofstettenstrasse 6a

3600 Thun

 

www.beau-rivage-thun.ch

Donatello Semeraro (right), business owner and head chef.
Natale Fava (left), business owner and chef de service.

Il Vitello Tonnato Classico.

Carrè d’agnello al burro, aglio e rosmarino.

Host Andrea Vogt and head chef Kevin Wühtrich.

Curry sausage 2.0.

Pomme Tribut Haeberlin – everything apple.

Creative Mind Kevin «Wüde» Wüthrich.

Dampfschiff

For several years, the “Dampfschiff” is being run by Andrea Vogt and Kevin Wüthrich who follow the guiding principle “fair gastronomy for you and me”. As a board member of the Swiss German Sommelier Association, Andrea Vogt is the first point of contact for a suitable wine recommendation and is furthermore responsible for the company's operations. Creative mind Kevin “Wüde” Wüthrich has, after many exciting stages, found his place on Lake Thun and surprises with unusual combinations.

 

Restaurant Dampfschiff

Hofstettenstrasse 20

3600 Thun

 

www.dampfschiff-thun.ch

Osteria da Pasquale

Since 2015, the Osteria da Pasquale in Thun has been serving Italian specialties that can otherwise only be found on menus in Italy. The three-star hotel Chartreuse with its 16 charmingly furnished rooms focuses entirely on quality, hospitality, and attention to detail. Chef Leonardo from Rome and his team spoil the guests with seasonal specialties. In the warmer months, carpaccio di polpo, burrata, veal steak with fresh morels, and homemade ravioli are at the top of the menu.

 

Chartreuse Osteria de Pasquale

Staatsstrasse 142

3626 Hilterfingen

 

www.chartreuse.ch

mail@chartreuse.ch

Tel. 033 243 33 82

Host family: Pascal Sonderegger and Karin Villiger.

Insalata primaverile.

Spaghetti alle vongole veraci.

Millefoglie.

Family Zurflüh.

Lostallo-salmon tartare, asparagus from Belp, yuzu, and wasabi.

Variation of asparagus from Belp, smoked alpine ham, parmesan shavings.

Zurflüh´s Bahnhöfli

The “Bahnhöfli” is a family-run business with over 100 years of tradition. Their deep love for the profession motivates the Zurflüh family to provide the best possible cuisine and service every single day, whereby the guest always takes center stage. From classic dishes to modern reinterpretations, the full spectrum of delicacies is served. Regional products take center stage, and maintaining long-standing personal relationships with producers and suppliers is of utmost importance to the Zurflühs.

 

Zurflüh´s Bahnhöfli

Alte Bernstrasse 125

3613 Steffisburg

 

www.zurfluehs-bahnhoefli.ch

Burgstrasse 9

The charme of the former locksmith’s shop creates a unique atmosphere at the restaurant Burgstrasse 9 in Thun. Innovative, purist dishes are served in a beautiful setting, taking guests on a culinary journey. The collaboration with local producers and the use of products sourced directly from the region set the restaurant apart. Sustainability is a key focus here, which is why the menu is kept rather simple. The restaurant’s own small but excellent wine cellar offers only wines that complement the current dishes.

 

Restaurant Burgstrasse 9

Burgstrasse 9

3600 Thun

 

www.burgstrasse9.ch

Beet, Goat cheese and Espresso.

Etiva21, Kaiser Alexander pear and. Fir.

Kohlrabi, Cucumber and Oona caviar.

Business owner Marcus Leipnitz.

Head chef Francesco Morra.

Terrace Waisenhaus.

Tagliata di manzo con patatine al forno.

Waisenhaus

Situated by the rushing Aareschleuse and blessed with a large terrace with chestnut trees, the restaurant Waisenhaus enchants with its fairytale-like ambience. Even if the name might not suggest it, traditional Italian specialties such as homemade pasta, tagliata di manzo con patatine al forno, or fegato di vitello alla veneziana con risotto alla milanese are served here. The restaurant and its bar are reminiscent of a typical Italian osteria. Decorated with paintings by regional artists, the “Waisenhaus” invites you to enjoy and linger.

 

Restaurant Waisenhaus

Bälliz 61

3600 Thun

 

www.bindella.ch