On the Hartlisberg, above Steffisburg, stands Rolf Fuchs’ aptly named restaurant “Panorama.” His family has run the restaurant for 40 years, now in its second generation under his leadership. His father, Karl Fuchs, the restaurant’s founder, still lends a hand with heart and soul. Fuchs feels deeply connected to the region and enthuses: “Pure quality of life – with the most beautiful nature, mountains and lakes.” It is therefore no surprise that this region is reflected in his cuisine. Regionality has been the guiding principle of his work for 40 years. He does not follow a trend, but a conviction. “It is not only sensible, but also ecological and a joy to be able to work with such products.” Rolf Fuchs and his team also produce everything fresh every day, from bread to pralines. This is a daily challenge, yet also a source of pride when one can truly say that everything is homemade.

Rooted in the region, open to the world
The visual presentation of his dishes is essential. It is the first encounter a guest has with a dish. Ultimately, however, it is always about flavor. Flavor must take center stage. Classic craftsmanship forms the foundation, while the kitchen looks beyond the mountains. “We stand firmly rooted in the region, and with our minds we venture out into the world.” Rolf Fuchs and his culinary team work extensively with acidity, but also with subtle heat and complex aromas. The result is dishes that feel familiar and yet surprise – with flavors from around the world. This style has long defined Restaurant Panorama and is what it is known for. It is the combination that makes the difference: beautiful dishes, distinctive flavors, happy guests. Rolf Fuchs aims to enchant his guests – through cuisine, the view, and the charm of his entire team. A “short getaway” is how he best describes what he wants to offer. “When we hear our guests rave about our dishes, it is true balm for the soul. It goes straight to the heart.”

Quality is created as a team
For him, gastronomy is “a true team sport”—with long, intensive days and a shared goal: to create unforgettable experiences for guests. It is never a one-man show. Every individual is essential, from guest services to the kitchen to dishwashing. Quality emerges only through collaboration. As a family business, he understands his establishment quite literally as a family. Every personality matters, every role is important. He particularly values the “young spirit” within the team – the energy and joy that is tangible when everyone arrives in the morning. In the evenings, they sit together, exchange ideas, and know what moves one another. That is what defines the atmosphere.

By his side stands his most important partner: his wife, Manuela. For him, it is clear that front-of-house guest care requires “the best partner” – someone with charm, elegance, and genuine joy in being a host. In her, he has found exactly that. Running a family business alone is almost unimaginable. Gastronomy without a strong partner means carrying a great burden alone. It requires support—someone who strengthens your shoulders and shares responsibility. Together, more can be achieved and more can be moved. “The business is like a baby,” he says. And together, you can watch it grow.

With heart and soul
For him, one thing is certain: gastronomy requires deep intrinsic motivation. Without joy, it becomes difficult to remain authentic. Especially in a rural region with close guest relationships, nothing can be staged. “No one will believe you,” he says. His drive has remained unchanged for decades: pure passion for the profession. He also values the opportunity to be creative and try new things. “Today, with all the tabletop elements, the tableware, and the many different aspects you can incorporate, there are simply countless possibilities to present a dish and let the flavors shine.”

What moves him most is that he never has to watch the clock. While time seemed to stand still during his school years, it now flies by. Service, plating the dishes, engaging with guests – all of it brings “so many emotions” that the hours pass unnoticed.

A taste of Hartlisberg on the international stage
He describes the collaboration with SWISS as both inspiring and demanding. For a small family business that differentiates between bistro and fine dining and typically serves 60 to 70 guests, creating dishes for several hundred passengers meant an entirely new process. “It was a real challenge,” he says. Yet this very change of perspective was both appealing and immensely rewarding.
The idea that his dishes are served above the clouds, associated with emotions from Steffisburg, excites him. His hope is that guests on board experience small moments of happiness, connect the flavors with Hartlisberg, and for a brief moment feel as though they are there themselves. If that sparks a desire to discover this place in person one day, “that would be the most wonderful thing that could happen.”