Sonne Seehotel

The story

Sonne Seehotel Eich: Lakeside Dining and Swiss Regional Cuisine

A history rooted in lake waters

Sonne Seehotel in Eich serves Swiss regional cuisine along the shores of Lake Sempach, where a historic inn was first built around 1850. Farmers and travelers have gathered here for generations, and the current owners, Stefan and Erica Fuchs, completed a full renovation in 2009 before joining the Balance hotel collective. Guests now dine in a relaxed setting that keeps the original lakeside character while offering modern comfort. The wide sun terrace overlooks the water and remains a favorite spot for visitors seeking quiet conversation.

Local sourcing and kitchen direction

Corporate Executive Chef Marcel Thoma leads the culinary team alongside Head Kitchen Marc Fankhauser, who focuses heavily on traceable ingredients. The kitchen explicitly labels regional produce such as Galloway cattle from nearby Sempach and locally harvested vegetables. This approach grounds the daily menu in authentic Swiss regional cuisine without relying on heavy sauces or unnecessary complexity. Open wine selections complement the straightforward preparation methods used across the seasons.

Seasonal plates and cellar notes

Critics from the Gault Millau noted the balanced execution of dishes like goat cheese ravioli paired with bear garlic lemon butter and pan-seared sea bass with a tomato-mango salsa. Pink cooked lamb hip with spinach gnocchi and a finished gin mousse demonstrate how the kitchen handles both rustic classics and lighter finishes. The wide cellar list features numerous natural and organic options to match the plate-focused philosophy. Visitors often praise the attentive service during long summer evenings on the waterfront deck.