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At Centric Dining, the focus is on what truly matters: flavor, quality, and authentic aromas. Executive Chef Sascha Spring cooks with the finest regional ingredients—with precision, authenticity, and a touch of surprise.
Since 2025, Centric Dining has held 1 Michelin star and 16 GaultMillau points. An award for a kitchen that impresses with authenticity and skillful precision — not with gimmicks.
Sascha Spring is Switzerland’s youngest chef to earn a Michelin star. In 2025, he was awarded 16 points by GaultMillau and named «Discovery of the Year» — just two weeks later, he received his first Michelin star at Lake Thun.
His kitchen combines French precision with Asian accents and deep roots in the Thun region. Every course tells a story — from the Steffisburg potato as a tribute to his heritage to the «Fernwehgang» with confit carabineros. «I always try to show a little bit of myself in my dishes.»
New creations every week: until 22 August, we’ll be serving a weekly changing four-course menu at Centric Dining. The highlight: all the chefs in Sascha Spring’s team will be showcasing their own creations at Centric Dining. Summery, light and delicious.
Opening hours: Thursday to Saturday evenings from 7 pm (kitchen open: 7–8 pm)
Menu: a four-course menu that changes weekly
Bookings: Please book by 6 pm the day before – after that, on request
Tel. +41 33 226 12 12
Mail: info@seepark.ch
P.S.: From 10 September, we look forward to treating you once again to our classic 5- and 7-course menus.