The story
Deltapark Vitalresort in Thun delivers a grounded approach to Swiss and central European cooking across its lakeside properties. Head chef Markus Handau brings his background from the Schweizerhof Grindelwald to a menu built on seasonal sourcing. Guests frequently order the crisp Wiener schnitzel served with traditional Bernese fries or the lightly pan seared sea bass paired with Jerusalem artichokes. The nearby hotel restaurant currently holds twelve Gault&Millau points, reflecting a steady focus on refined regional plates.
Just steps away, the open kitchen at Deltaverde Thai Cuisine operates entirely under the direction of Miss Orathai. Her team prepares lighter, authentic dishes that define her version of Thai cuisine, earning thirteen Gault&Millau points over recent years. Diners often start with delicate shrimp and chicken dim sum dumplings before moving to the honey glazed spare ribs braised with ginger and served alongside coconut rice. A middle spicy green curry featuring tender chicken rounds out the evening perfectly.
The property sits within a seventy thousand square metre park landscape directly bordering the waters of Lake Thun. Visitors gather on the spacious outdoor terrace to watch the water while waiting for their meals. The original site traces back to a youth retreat founded by Lisel Moser in nineteen thirty, later rebuilt into a modern resort during twenty sixteen. Quiet evenings here pair naturally with the adjacent spa facilities designed for full body recovery.
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The restaurant at the Deltapark Vitalresorts is pleasantly spacious, the terrace overlooking Lake Thun is tranquil, and fortunately, in keeping with the relaxed atmosphere, the kitchen has also stepped up its game. The team is now headed by Markus Handau (previously also at the Schweizerhof in Grindelwald), who first served us highly seasonal asparagus with a perfect hollandaise sauce. Accompanying the marinated, lightly salted trout with a mojito espuma were apple and cucumber. We were thoroughly pleased with the crispy, beautifully crimped Wiener schnitzel, served alongside Bernese fries and a cucumber salad. The sea bass fillet had been left in the pan just a touch too long, but it still paired well with finely steamed Jerusalem artichokes and a light dill sauce. The service was competent and friendly, and the wine list is well-stocked.
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