The story
Panorama, at Hartlisbergstrasse 39 in Thun, serves seasonal modern French cooking and holds one Michelin star (2026). The Fuchs family has run the house for 40 years.
Rolf Fuchs leads the kitchen, and his wife Manuela runs the dining room with the friendly service Gault&Millau singles out. The guide gave the restaurant 17 points in 2026 and describes a classic kitchen built on regional produce.
Veal comes from a neighbouring farm, served as a thin carpaccio with flowers and herbs and as a tartare with buttermilk and nettle leaves. The house-made Gurnigel dry sausage arrives with bread baked from flour milled in the village. Other starters have included scallops kept warm on a charcoal rechaud and Steffisburg salmon gremolata with beetroot.
Brasato cannelloni with confit egg yolk and parmesan foam follow the pasta course. The lamb comes with peas, Amandine potatoes and white asparagus, and a roast jus is poured at the table. The Brie de Meaux with Hartlisberg truffle, apricot chutney and fruit bread is a regular order. A rhubarb semifreddo with vanilla-ginger foam closed one spring meal.
The large terrace looks over Thun, the lake and the Bernese Alps, and the view gives the restaurant its name.
Recognition
Ambience
Details
History
good quality, good value cooking
High quality cooking
The name "Panorama" is no coincidence – the view of the Bernese Alps from above Spiez is truly impressive. Equally impressive is the consistency with which Luzia and Daniel Rindisbacher have been serving convincing, traditional home-style cuisine for 40 years. The wild boar terrine with pine nuts and lingonberry compote was finely seasoned, while the thickened onion soup with croutons was hearty. As always, we ordered the Tajarin pasta made in-house, and once again, the "aglio e olio" version was excellent. For the tender glazed beef shoulder roast, the experienced chef served a robust red wine sauce alongside cauliflower, broccoli, fennel, and malfatti. The veal paillard was also cooked to perfection, served with Bernese fries and a vegetable bouquet. A rich finale was provided by a chocolate mousse topped with a red wine–poached pear and whipped cream. The wine list features numerous Valaisian discoveries.
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