The Hotel Seepark impresses with a new culinary concept.

Indulgence reinterpreted

The Hotel Seepark is a well-known and popular conference and seminar venue. For some time now, the hotel directly on Lake Thun has been undergoing change, adding exciting events to its portfolio and opening up to a wide audience. The culinary offering is also evolving - from the breakfast menu to the catering at conferences, the entire range of dishes on offer has changed.

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Simple products prepared and served in an extremely creative way - that's the new concept.

The catchphrase ‘Centric Dining’ perfectly describes the new kitchen concept - the focus is on people and the product. The team led by the new head chef Sascha Spring doesn't want any frills, instead focusing entirely on the product. Seemingly boring ingredients such as potatoes are used to create innovative dishes in which the basic product is always recognisable. Even when cooking at the highest level, the team refrains from using terms such as ‘gourmet’ or ‘fine dining’. This is not about status, but about people who like to enjoy themselves.

At the Chef's Table, you are right in the centre of the kitchen action.

Die Küche ist sehr produktbezogen.

A very special culinary event takes place at the Hotel Seepark on selected dates: the Chef's Table. A maximum of twelve guests can enjoy an eight-course menu in the middle of the kitchen, reflecting all of Sascha Spring's skills. After the welcome at the bar with appetisers and drinks, the chef leads the guests into the hallowed halls. There, guests are invited to look over the shoulders of the kitchen team and are even allowed to prepare one course themselves. The ideal evening for all culinary enthusiasts!

Head chef Sascha Spring explains each course to the guests.

Hotel Seepark
Seestrasse 47
3602 Thun

 033 226 12 12
seepark.ch