The Dolder Grand (formerly "Curhaus", dating back to 1899), one of the city's most exclusive hotels, boasts an idyllic location above Zurich, providing a magnificent setting for this chic and elegant fine dining restaurant. If possible, book a table near the window so you can savour the magnificent view while you eat. The huge glassed-in wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and creative cooking is built on classical foundations but peppered with exotic Asian accents – think Breton lobster with green curry vinaigrette, avocado and herbs or "hot and sour" langoustine. From the opening snacks to the final petits fours, the cuisine impresses with its precision and attention to detail. He always puts the top-notch produce centre stage in his set menus (one of which is vegetarian), with dishes determined by the changing seasons. The seven-course set menu is also available in a shorter version. Tip: The five-course "Amuse-Bouche Menu", served at lunchtime, allows you to sample a good cross-section of the food. In all wine-related matters, you can rely on the judgement of sommelier Katharina Sarrot.