(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120-086-230 toll free (Japan Only)
(Italy) Call 800 822 005
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Peter Knogl, Gault Millau's 2011 and 2015 Swiss Chef of the Year, creates Mediterranean haute cuisine at one of the country's most acclaimed restaurants. He has earned three Michelin stars for inventive dishes like the crispy shrimp with Madras curry and the Moroccan-spiced Bresse pigeon with lemon salt. The wine cellar offers more than 800 vintages.
Awarded 3-Michelin Stars
Executive Chef: Peter Knogl
The Brasserie is relaxed enough for an everyday meal, but elegant enough for a special occasion. The lunch and dinner menus are full of Swiss and French specialties, while the famous Sunday brunch offers a dazzling array of flavors. Your meal is complemented by a beautiful view over the Rhine.
Executive Chef: Pablo Löhle
For more than 50 years, Chez Donati has been the city’s premier spot to sample cuisine from Italy’s Piedmont region. Dishes include both authentically prepared classics and imaginative seasonal items. Make sure to take a look at the tantalizing dessert menu.
Executive Chef: Eric Marino
Famous for its libations and snacks, the bar has been named Hotel Bar of the Year by Mixology magazine. Be sure to try the Cocktail of the Month for a seasonal specialty. Sip and savor beside the roaring fire in winter or on the stunning outdoor terrace in summer.
Executive Chef: Thomas Huhn
At Salon du Cigare, you can enjoy a cigar with a beautiful view of the river. Personally choose your cigar from the walk-in humidor or select from more than 120 options via an iPad at your table. The bar cart will supply you with choice wines and spirits, including an excellent selection of single malts and rums.
(USA & Canada)
Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK)
Call 00800 10 10 11 11
Call 0120-086-230 toll free (Japan Only)
Call 800 822 005
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