The fine dining restaurant of luxury hotel The Florentin has an urban and cosmopolitan feel. Its upscale and thoughtfully designed interior provides the perfect backdrop for Niclas Nußbaumer's set menu, which is built around excellent international ingredients. His cooking focuses confidently on the essentials. Technically accomplished and refreshingly direct in style, his dishes impress with elegant, beautifully harmonious flavours, "sea bream, teardrop peas & vin jaune" and "Théo Kieffer squab, salsify & red cabbage kosho jus" being two cases in point. Service is very warm and professional: charming and approachable, yet polished, the team led by restaurant manager Lea Rupp ensures a relaxed evening.