Your curiosity will be piqued before you even get to your table: you pass by the open kitchen and catch a glimpse into the pots and pans. In this stylish and elegant fine dining restaurant housed in luxury hotel Der Öschberghof, Manuel Ulrich skilfully incorporates a judicious touch of modernity into his classic French-based cuisine. Every detail is considered, and his dishes never fail to impress with their precise craftsmanship and depth of flavour. For example, the combination of perfectly tempered Gillardeau oysters, glazed black salsify with a satisfying bite, the subtle piquancy of nasturtium and a dollop of Imperial Oscietra Caviar, with its pleasing nutty and salty notes, makes for a delightful culinary voyage to the sea and is a real feel-good dish. There are two set menus available: "Noir" and the vegetarian "Vert". The well-coordinated and enthusiastic front-of-house team, led by sommelier Michael Häni, delivers exceptional service – and you can count on him for excellent recommendations and the occasional surprise. He draws from an impressive wine list. There are also two house-made non-alcoholic options to accompany the set menu.