In the sleek and chic restaurant of the luxury hotel The Chedi, at almost 1 500m above sea level, twin brothers Fabio Toffolon and Dominik Sato share responsibilities in the kitchen. Working with first-rate ingredients, they serve up an intriguing blend of Japanese cuisine and classic European influences in the form of a five- or six-course omakase menu. This includes, for example, perfectly cooked premium Norway lobster with a classic hollandaise sauce enhanced with wonderful miso flavours, a lovely citrus note and finely chopped green asparagus – which is one of the two signature dishes that can be added on to the menu or swapped out. The focal point in the restaurant is the open kitchen – take a moment to watch the chefs at work!