The story
Hotel Eden Spiez in Thun delivers a thoughtful blend of Swiss cooking and Mediterranean touches within its Belle Epoque dining room. After several leadership transitions, Martin Strehle has established a steady hand in the pass. He grounds his menu in familiar regional staples while introducing lighter, seasonal preparations that reflect the surrounding Bernese Oberland landscape. The dining space sits inside a historic property surrounded by a three thousand square metre park, offering guests a quiet backdrop before they step into the main course.
The current menu opens with a Spiezer wine soup finished with walnuts and apple slices. Thin-walled ravioli arrive filled with chanterelles, dried apricots, and pine nut fragments, resting in a delicate tarragon velouté. Strehle pairs these heavier items with brighter options like yellowfin tuna ceviche, where ginger mayonnaise and watermelon provide a sharp contrast to red onions. Main courses rotate between an entrecôte double served with port jus and parsnip potato mash, and traditional Züri-Gschnätzlets accompanied by a crisp rösti. Desserts conclude the meal with straightforward compositions such as cherry almond panna cotta.
Guests navigate the offerings through a three-course sharing layout alongside a traditional à la carte selection. A daily rotating evening card allows the kitchen to adjust to market availability without disrupting the core programme. Classic items like the Luma-Burger, Wiener Schnitzel, club sandwich, and Alpine salmon remain constant fixtures for visitors seeking reliable standards. Despite consistently high occupancy, the front of house maintains precise timing across both the restaurant and adjoining bistro areas. This operational steadiness lets the food speak without unnecessary interruption.
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