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This restaurant is located in a lively residential area. Plenty of Swiss produce goes into the modern seasonal dishes, which are created in the partially visible kitchen. The restaurant is just as committed to sustainability as it is to wine – selected by connoisseurs, the distinctive wine list is testament to a true passion for the grape. British-born chef George Tomlin, previously sous-chef at London's The Clove Club, expresses his creative streak in dishes such as grilled slices of elm mushroom with roasted black onions and a creamy buttermilk and roasted yeast espuma. You can opt to go à la carte or take the five-course tasting menu (also vegetarian). The vibe is deliberately kept simple, with a decor boasting clean lines, and there is a nice terrace outside, in front of this corner plot. The service is friendly and laid back. Just the sort of restaurant you would want in your neighbourhood!