The story
Centric Dining sits on the shores of Lake Thun, a gourmet restaurant where the focus is on what matters: taste, quality, and genuine flavour. Chef Sascha Spring leads the kitchen with a philosophy rooted in the best regional ingredients, prepared with precision and a touch of surprise.
Since 2025, Centric Dining has held one Michelin star and 16 GaultMillau points – recognition for a cuisine that relies on authenticity and craftsmanship rather than spectacle.
Sascha Spring is Switzerland's youngest Michelin-starred chef. In 2025, GaultMillau awarded him 16 points and named him "Discovery of the Year", just two weeks before his first Michelin star arrived. His cooking combines French precision with Asian accents, deeply anchored in the Thun region. Each course tells a story: from the Steffisburger potato, a homage to his origins, to the Fernweh (wanderlust) course featuring confit Carabineros prawns. "I always try to show something of myself in my dishes," he says.
Centric Dining offers a 5- or 7-course menu that changes with the seasons. The atmosphere is refined yet unpretentious, with views over the lake. Open Thursday through Saturday evenings from 6 pm, the restaurant also features a Chef's Table for those who want a closer look at the kitchen. The dining is modern, seasonal, and subtly influenced by Asian techniques – a precise, personal expression of Chef Spring's journey.
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