A lift sweeps you up to the first floor, where you will be seated at one of the upscale wooden tables in a minimalist chic setting done out in elegant dark tones. The fully visible open kitchen serves as the focal point. Kevin Romes and sous-chef Pascal Hobler, both with experience at MICHELIN-starred establishments, lead a team that crafts a six-course set menu (Wed and Thu, a four-course option is also available) with the possibility of adding an extra course. The modern, creative dishes showcase remarkable artistry – stripping things down to the essentials while still integrating intricate details, as seen in the striking flavour contrasts of Appenzeller duck, persimmon and aubergine, or the intriguing textural combinations in borscht, smoked eel and beetroot – a delight both for the eyes and the palate! Adept service is provided by a friendly but unobtrusive team – the chefs personally present each dish. The well-curated wine list is anything but run-of-the-mill. That said, the fantastic non-alcoholic pairings for the set menu, featuring unique creations, are a highlight.