The story
Seepark Thun serves contemporary Swiss fine dining in the town of Thun, guided by twenty-five-year-old Sascha Spring. Hotel director Vincenzo Ciardo appointed Spring after trusting the Bernese native to overhaul the existing menu. He now operates under a Centric Dining framework that highlights regional produce while having staff explain each course at the table. This narrative-driven service earned him Gault&Millau recognition as Discovery of the Year.
Guests frequently return for the refreshing Gillardeau oyster paired with tender celery and apple, a direct nod to the kitchen’s recent transition. The beef tartare arrives balanced with beetroot yuzu sorbet and buttermilk chive sauce, while the marinated Alpine Zander features Oona caviar alongside an apple cucumber dressing. A smoked potato espuma brings together leek, egg yolk, and Oberhofen truffle for a rich finishing course. Each plate demonstrates precise seasoning without relying on heavy sauces, reflecting the straightforward precision of modern Swiss cuisine.
The restaurant sits on the ground floor of the four-star superior property, facing directly toward Lake Thun and the Eiger massif. Floor-to-ceiling windows frame the water while wooden tables keep the atmosphere grounded. Staff members coordinate closely with the kitchen to time each service around guest preferences. The consistent output recently secured sixteen points in the latest Gault&Millau guide, ranking the team among the top performers nationwide.
Recognition
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