Top-notch ingredients are brought into play when chef Alexandru Simon and his team prepare classic French dishes with regional and Mediterranean touches. A prime example is the Miéral pigeon with kale, lingonberry and Bordelaise sauce, which highlights the bird's exceptional quality: hay-roasted, presented whole tableside and served on the plate as a fillet. The dishes are accompanied by an appealing selection of wines. The interior is tasteful, modern and elegant, with designer chairs and semi-circular upholstered bench seating, gorgeous hardwood floors and original oil paintings. Incidentally, the restaurant – like the exclusive hotel in which it is located (The Amauris) – is named after a species of butterfly.