Waisenhaus
In the middle of Thun, located by the rushing waters of the Aare Lock, boasting a large terrace with chestnut trees, the Waisenhaus Restaurant will enchant you with its almost fairy-tale ambience.
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Restaurant Waisenhaus
Bälliz 61
3600 Thun
Opening hours
Day | Time | Kitchen open |
|---|---|---|
Mon. & Tue. | 11.30 a.m. to 10.30 p.m. | 11.30 a.m. to 2.00 p.m. and 5.30 p.m. to 9.30 p.m. |
Wed. | 9.00 a.m. to 10.30 p.m. | 9.00 a.m. to 2.00 p.m. and 5.30 p.m. to 9.30 p.m. |
Thur. & Fri. | 11.30 a.m. to 10.30 p.m. | 11.30 a.m. to 2.00 p.m. and 5.30 p.m. to 9.30 p.m. |
Sat. | 9.00 a.m. to 10.30 p.m. | 9.00 a.m. to 2.00 p.m. and 5.30 p.m. to 9.30 p.m. |
Sun. | 11.30 a.m. to 10.00 p.m. | 11.30 a.m. to 2.00 p.m. and 2.00 to 9.00 p.m. |
Waisenhaus
The Italian restaurant and bar are reminiscent of a traditional Italian osteria. Decorated with paintings by regional artists, Ristorante Waisenhaus invites you to stop by, have a bite and stay awhile.
The team
Fiammetta Sanjary
Management
When I was a student in Italy, my curiosity and the desire for new challenges brought me to Switzerland. I learned German and afterwards I pursued my studies in Italian literature and linguistics at the University of Bern. What began as a side job quickly became my great passion: gastronomy. I have been part of the Bindella family for eleven years now. My journey started in the kitchen, then led me into service – eight years at Cantinetta Bindella in Solothurn, then later to Bern and now to Thun, where I work at the Waisenhaus. Our restaurant offers more than just food; it is an attitude to life – elegant, hearty and authentic. It makes me proud to share this joy and this Italian zest for life with our guests.
Luca Mazzeo
Chef de cuisine
Cooking is my language. I realized this back in Cilento, where I grew up, with the Amalfi Coast right on my doorstep and the scent of southern Italian simplicity in the air.
I’ve been working for Bindella since 2014, managing kitchens in Schaffhausen, Zurich, and Bern, always pursuing the same goal: cooking that needs no explanation. Regional, authentic, with character.
After a brief hiatus, I’m back as head chef at the Waisenhaus because the Bindella family embodies exactly what matters to me in this profession.