On the fifth floor of the renowned Hotel Einstein, chefs Sebastian Zier and Richard Schmidtkonz present an international set menu, showcasing exceptional precision and culinary artistry. Over four to six courses, diners are treated to meticulously crafted compositions of impeccably sourced, top-notch ingredients. A prime example is the exquisite French duck breast – bursting with flavour and finesse, cooked to a perfect rosy hue, it offers a delightful contrast of tenderness and texture, complemented by harmonious roast aromas. If you would like a vegetarian alternative, it's best to mention it 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 made of white Bordeaux limestone, he presents the big names as well as the odd hidden gem from Switzerland.