1910 Gourmet by Hausers

The fine dining restaurant of the Hotel Belvedere welcomes diners in a compact space with just six tables. In the kitchen, Hungarian chef Dávid Imre Rózsa runs the show. His technically modern and pleasingly pared-back style conveys emotions through its flavours, and comes into its own in dishes such as dry-aged pike perch with Oscietra caviar from Frutigen – this also exemplifies the firm focus on using local produce. There is a choice of two set menus, one of which is vegetarian, as well as a good wine selection with the option of ordering by the glass. The kitchen team provide back up to the friendly waitstaff.