Bistro Nihat
Kebab Döner Wolhusen
- Address
- Bahnhofstrasse 26, 6110 Wolhusen
- Phone
- +41 41 490 01 44
- Website
- bistronihat.ch
About the company
Führung und Betrieb von Gastronomiebetrieben; Erwerb, dauernde Verwaltung und Veräusserung von Beteiligungen; Handel mit Waren aller Art; Erwerb, Belastung, Veräusserung und Verkauf von Grundeigentum.
Opening hours
Closed now| Monday | 09:00 - 23:00 | |
| Tuesday · today | 09:00 - 23:00 | |
| Wednesday | 09:00 - 23:00 | |
| Thursday | 09:00 - 23:00 | |
| Friday | 09:00 - 23:00 | |
| Saturday | 09:00 - 23:00 | |
| Sunday | 09:00 - 23:00 |
Swiss time (Europe/Zurich). Opening hours may vary on public holidays.
Company information
Bistro Nihat is a company based in Switzerland in Wolhusen. Sector: Kebab & döner. Address: Bahnhofstrasse 26, 6110 Wolhusen. Phone: +41 41 490 01 44.
- Company name
- Bistro Nihat
- UID number
- CHE-232.000.979Commercial register
- Status
- Active
- Address
- Bahnhofstrasse 26, 6110 Wolhusen
- Phone
- +41 41 490 01 44
- Website
- bistronihat.ch
- Trades
- Kebab & döner, Pizzeria, Restaurants & Dining
- Last updated
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Frequently asked questions
What are the opening hours of Bistro Nihat?
Opening hours of Bistro Nihat: Monday: 09:00 - 23:00 ; Tuesday: 09:00 - 23:00 ; Wednesday: 09:00 - 23:00 ; Thursday: 09:00 - 23:00 ; Friday: 09:00 - 23:00 ; Saturday: 09:00 - 23:00 ; Sunday: 09:00 - 23:00. Hours may vary on public holidays: if in doubt, contact the business.
How can I contact Bistro Nihat?
You can reach Bistro Nihat by phone on +41 41 490 01 44, through the form on this listing (the message is sent by email directly to the business) or via its website.
Where is Bistro Nihat located?
Bistro Nihat is located at: Bahnhofstrasse 26, 6110 Wolhusen. Its position is shown on this listing's map, with a street map and a route link.
What is the UID number of Bistro Nihat?
Bistro Nihat is registered in the commercial register under the Swiss business identification number (UID) CHE-232.000.979. Its status is active and verified against the federal register.