This restaurant is located in a lively residential area. Modern, seasonal dishes are prepared in the kitchen, which is partially visible to diners, using Swiss ingredients wherever possible, most of them organic. The same care is reflected in the wine list, with its carefully curated selection revealing the hand of a true wine enthusiast. British-born chef George Tomlin, previously sous-chef at The Clove Club in London, cooks with pleasing restraint and a distinctive style – the grilled slices of elm oyster mushroom with roasted black onions and a creamy buttermilk and roasted yeast espuma is a shining example. You can go à la carte or opt for the five-course tasting menu (vegetarian version available). The decor is intentionally understated and minimalist, and there is a lovely terrace outside, in front of this corner plot. Service is friendly, easy-going and adept, including good wine recommendations. Just the sort of restaurant you would want in your neighbourhood!