For over 20 years, Hans Peter Reust and Thomas Frei have been bringing together people who view dining as an experience with their Saveurs series. The Wasserngrat high above the Saanenland frequently serves as a stage for extraordinary midday experiences. The Gstaad holiday region boasts a total of 304 GaultMillau points. Such a concentration of gourmet flair in one region attracts gourmets, food enthusiasts, and connoisseurs to this mountain region in the Bernese Oberland all year round.
A chef who understands surprise as a craft Sascha Spring has made a name for himself in a short time. The head chef of the Centric Dining restaurant at the Hotel Seepark Thun received his first Michelin star in 2025, being the youngest chef ever in Switzerland to receive such an accolade. His kitchen is based on the finest local ingredients, combined with craftsmanship and a touch of surprise. For the Wasserngrat, he has developed a menu that blends the Asian-Nordic influences of his restaurant with the alpine Saanenland. 'At the Wasserngrat, nestled in the stunning mountain panorama, we want to showcase the same quality and warmth that our guests know from Centric Dining. For menu creation, we were inspired by nature and the season - and combined the flavors of our cuisine with the regional alpine flair,' Spring explains in anticipation of the event.
Ariane Ludwig, Head of Marketing & Sales at Gstaad Saanenland Tourism, is pleased about the guest from Thun: 'The GaultMillau points in the Gstaad holiday region are the result of a lot of effort, which is put into our restaurants and hotels every day. Even at a young age, Sascha Spring is one of the most exciting chefs in the Bernese Oberland, striving for success with great dedication. We are very pleased that he will be cooking at the Saveurs 2026 at the Wasserngrat for a day.'
Mountain ascent, menu, wine pairing The event kicks off at 11.30 AM with the mountain ascent. Upon reaching the top, guests will enjoy an aperitif, followed by Sascha Spring’s menu and his team, accompanied by wines carefully selected by Terravigna to match the dishes. DJ Paolo Meli will provide an atmosphere with sounds from the 80s and 90s. Descent is possible from 3.30 PM. The ticket price is CHF 290.–, including mountain ascent, aperitif, menu, and drinks. The number of seats is limited.
Culinary delights as part of regional identity Gstaad and culinary art belong together. The combination of unspoiled nature, alpine products, and a host culture that insists on quality has attracted chefs and guests for decades. This year once again, Saveurs brings this quality together - as a midday experience on the Wasserngrat mountain terrace with views of the peaks of the Bernese Oberland.
Centric Dining Menu at Saveurs Gstaad 2026
Snacks/Apero Flying Beetroot Macaron Noix Gras
Herbs
Mushroom Lobster Bisque Cappuccino Yuzu
Saffron from Fribourg Pani Puri Simmental Beef
Aged Belper Knolle
Chive-Kimizu
Bread Course Amsoldingen Nut Butter Broccoli
Almond
Grisons Salsiz Sourdough Bread (Bakery Gstaad)
Amuse Bouche Gambero Rosso Seelander Tomato
Basil
Sansho
Starter Flamed Rubiger Trout Radish
Myoga
Ponzu-Combava
Intermediate Course Roasted Cauliflower Alpine Caviar
Piedmont Hazelnut
Main Course Napfsöili Bäggli
Gooseberries
Dried Beans
Whey
Cheese Course Agnolotti Tre Formacci from Gstaad Sea Buckthorn
Truffle
Dessert Strawberry Meringue
Mascarpone
Ginger Flower Honey
Further Information Saveurs Gstaad: https://www.saveurs-gstaad.ch/ Sascha Spring / Centric Dining, Hotel Seepark Thun: https://www.seepark.ch/en/themes/restaurants/centric-dining Gstaad Gourmet Region: https://www.gstaad.ch/en/summer/discover-marvel/alpine-gourmet/culinary
Contact for further
questions:
Gstaad Saanenland Tourism
Ariane Ludwig-Meichtry
Head of Marketing & PR, Press spokesperson
Tel. +41 33 748 81 81
ariane.ludwig@gstaad.ch