What's it all about? Don't expect to see lobster or even black pepper on the menu at this pioneering restaurant, where young head chef Nenad Mlinarevic is committed to using only ingredients sourced from within Switzerland.
Tweezers at the ready: Mlinarevic spent time working at Noma in Copenhagen and honed his talents under legendary Swiss chef Andreas Caminada – experiences that are reflected in precisely constructed dishes that showcase traditional fermentation, pickling and curing techniques. Typical dishes include smoked goat’s milk ricotta with fennel and saffron, and rainbow trout with celeriac and tomatoes.
What else? The dining room has stunning views across Lake Lucerne with the Alps rising in the distance. Almost as spectacular is the sight of more than 32,000 bottles of wine in the glass-fronted cellar as you approach your table. The collection is worth around £20 million.
Hot stuff: At 34, the young chef is one of Switzerland's hottest talents – a reputation that was cemented in 2016 when he was named chef of the year by Gault & Millau.
The World's 50 Best Restaurants and Diners Club International® present The Diners Club® 50 Best Discovery Series