Led by two young Spanish chefs, Dan Rodriguez-Zaugg and Alejandro Perez Polo, the kitchen team creates highly innovative, exciting and technically complex dishes, such as Swiss Alpine pike-perch ceviche with white soya mayonnaise and jalapeños. The menu showcases a blend of Spanish avant-garde, South American and Asian culinary influences. There is a four- to eight-course set menu with a vegetarian alternative. Options are simpler and more limited at lunchtime, but the evening menu can also be made available upon prior request. Friendly and adept service. The restaurant is housed in a charming villa, just a street away from the Rhine. If you can't get a table on the fabulous garden terrace, the Orangerie is a delightful alternative – with its light and airy atmosphere, it makes you feel almost like you're dining al fresco. Stylish cigar lounge on the first floor.