On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz propose an international set menu showcasing exceptional precision and culinary artistry. The four to six courses are built on ingredients of the highest quality, thoughtfully composed without any gimmicks. The result: elegant yet bold dishes such as the superb pike-perch from Lake Maggiore, cooked to perfection and served with wonderfully al dente beluga lentils, cucumber salad and sauerkraut, as well as velvety horseradish foam, elevated by bacon espuma and an onion and lovage cream. If you would like a vegetarian alternative, it's best to mention this when you book. In the stylish dining space, the exceptional front-of-house team will attend to you with charm and a laid-back demeanour. When it comes to wine, you are in good hands with sommelier Loris Lenzo, who engages with diners in a relaxed yet professional manner. With 3 000 labels stored in an impressive vaulted wine cellar built of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland.