The story
Panorama delivers a refined approach to classic cuisine overlooking Thun. For four decades, the Fuchs family has guided the kitchen, with Rolf Fuchs now steering the culinary direction while his wife Manuela ensures every guest feels at home. Their steady execution recently secured a 17-point Gault&Millau rating, reflecting a kitchen that prioritizes ingredient integrity over novelty.
Diners frequently return for the Brasato cannelloni, filled with slow-braised meat and finished with a warm parmesan foam and confit egg yolk. The lamb arrives butter-tender alongside fresh peas and almond-crusted young potatoes, requiring only a pour of house-made jus tableside. Earlier courses often feature delicate touches like veal cheeks resting on Belper green asparagus cream, or scallops kept gently warming on individual charcoal rechauds.
Manuela Fuchs maintains an elegantly paced service inside, but the true highlight remains the expansive outdoor terrace. It frames uninterrupted sightlines toward the town below and the majestic Bernese Alps beyond. Guests often split their evening between the shaded dining room and the sun-drenched balcony, drawn equally by the steady quality of the food and the sweeping alpine vistas.
Recognition
Ambience
Details
History
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.
