The colourful splendour of the Simmental beef tatar is just as impressive as the storytelling surrounding the dishes.

In the centre of culinary delights

Exciting things are happening behind the facade of the Hotel Seepark in Thun. Two years ago, General Manager Vincenzo Ciardo set the course for the future-oriented development of the hotel, placing his trust in the youngest chef the hotel has ever had. And rightly so, because at just 25 years of age, Sascha Spring has achieved what many consider impossible: 16 GaultMillau points and celebrated as «Discovery of the Year». He owes his success to «Centric Dining» – the Hotel Seepark's fine dining concept, which was developed under his direction and which Vincenzo Ciardo describes as «gourmet, but down-to-earth».

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If you want to get even closer to the whole kitchen experience, the interactive «Chef's Table» is the perfect place for you.

Sascha Spring succeeds in breaking down barriers in fine dining in several ways: he not only puts the individual ingredients centre stage, but also his team and guests. This creates an evening on equal terms, full of personal stories about the dishes and with the opportunity to chat with the people behind the food, from the head chef to the washing-up staff. One thing becomes clear during this culinary conversation: everyone here is passionate about good taste and good hospitality – and the food at the centre brings everyone together.

With a view of Lake Thun, «Centric Dining» offers a special atmosphere.

As a signature dish, the Steffisburger potato is the perfect combination of regionality and the high quality of Sascha Spring's cuisine.

A prime example of the «Centric Dining» concept is Sascha Spring's signature dish, which combines regionality with a focus on high quality. Steffisburger potatoes are transformed into a delicate espuma and combined with confit egg yolk and leek to create a unique opportunity to completely rediscover familiar flavours. The creations are plated with great finesse and the stories and ideas behind them are elaborated upon with great care. The «Centric Dining» experience at the Hotel Seepark is a culinary conversation that must be experienced together with Sascha Spring’s team.

With tweezers in hand and a smile on his face, chef  Sascha Spring (aka «SUSU») is right at home.

Hotel Seepark
Seestrasse 47, 3602 Thun
033 226 12 12, seepark.ch