The new restaurant of Hotel Seaside in Spiez, which impresses with an exciting concept that focuses on seasonal products and lots of regional flair.
The new heart of the hotel is already worth a visit at breakfast. A wonderful start to your day is guaranteed by the fine buffet featuring fresh fruit juices, teas, high-quality (fair trade) coffees, cereals, eggs, jams and honey of selected quality, fresh fruit salads, yoghurts from the region, colourful charcuterie platters with home-made products, cheese from the Maître Affineur, rolls and croissants, whole meal breads and mixed breads fresh from the local bakery etc.
At noon the buffet "changes" and delights with starters, salads, main courses (always with vegetarian option), and dessert. The hotel benefits from the unique symbiosis with the training centre for the Swiss meat industry. This means that the hotel's own butcher's shop supplies the hotel with tasty, home-made meat creations.
The restaurant also houses the meat maturing cabinet: this is where high-quality prime cuts of local beef are matured – using the dry age method – and presented to guests. The maturing process in the cabinet takes 21 days – the temperature and humidity are precisely matched to each meat. The entrecôte tastes like the meadow on which the beef was grazing. The tenderness of the meat leaves a lasting impression. These specialties are available on advance order. It is also possible to mature a piece of meat of your choice and then enjoy as part of an event, for example.
The sausage – the journeyman piece of every butcher. At Hotel Seaside guests also have the opportunity to make sausages themselves. Very popular as a team event: the home-made sausages can be grilled on the restaurant’s terrace.
All this in a great ambience overlooking the lake. Always worth a trip... the place of power Spiez...
Design: For a long time now, we at Hotel Seaside have agreed that the restaurant and its foyer needed a facelift. We wanted it to be multifunctional and special, and offer something for everyone.
The new design was conceived and realised by the well-known gastronomic interiour designer Klaus Architekten from Mettmenstetten and the JEKA AG company from Arlesheim.
The result is a modern, light-flooded, and comfortable restaurant that makes you feel good.