Più Kornhaus
Our «Più» in Bern is a love letter to Italy and «la vera Pizza Napoletana».
contact
Più Kornhaus
Kornhausplatz 18
3011 Bern
Opening hours
Day | Time | Hot food served |
|---|---|---|
Mon. to Fri. | 11.30 a.m. to 11.00 p.m. | 11.30 a.m. to 2.00 p.m. and 5.30 P.M. to 10.00 p.m. |
Sat. | 9.00 a.m. to 11.00 p.m. | 11.30 a.m. to 10.00 p.m. |
Sun. | 11.00 a.m. to 10.00 p.m. | 11.30 a.m. to 9.30 p.m. |
Più Kornhaus
This elegant and light-filled space under the arches is a modern pizzeria for the most demanding connoisseur. Stop by and see for yourself! Come and enjoy a business lunch during the day or dinner with friends or family in the evening.
The team
Giuseppe Pignatelli
Management
As a native Puglian who grew up in Germany and Italy, I only knew Switzerland from passing through – until I was hired as a food and beverage assistant at Hotel Ramadan in Basel. During this time, I came to Cantinetta Antinori several times as a guest, as well as the terrasse Restaurant – and I was impressed. My spontaneous application to Bindella led to an interview at Ristorante Verdi, then to my appointment as management assistant at Cantinetta Antinori and back to Verdi, where I had the opportunity to pamper guests as front of house – until I transferred a few blocks away, where I now work at Più at the Kornhaus in Bern and at the Kornhauskeller. Here as well, I celebrate hospitality with joy, passion and complete dedication. Every day.
Libero Alberto Giangrande
Chef de cuisine
I grew up in the province of Frosinone, in Lazio, and found my way into the kitchen through a hotel management school in Italy—and I’ve been there ever since. I’ve been living and working in Switzerland since 2023, and that’s also when my journey with Bindella began.
My cuisine is Mediterranean and Italian in style. I rely on high-quality ingredients and let their flavors shine through, complemented by my personal touch. As a chef, what matters most to me are responsibility and a team that works together.
Now a new chapter is beginning at Pìu Bern, and I’m excited to bring my experience and my vision for cuisine to the restaurant.