WHY GO? To experience the exceptional culinary creativity of chefs Thomas and Mathias Suhring and to enjoy the spectacular view of the river from the 65th floor location.

WHAT TO ORDER? The choice is between a threecourse set dinner or the six-course chef's tasting menu with wine pairing. The freshest ingredients go onto the menu daily so be prepared to be surprised. As a starter, ocean trout with cos lettuce, radish, yoghurt, cucumber, herring eggs and dill is elegant, offering differing tastes and textures. Cabonara explosion with guanciale, pecorino and black pepper is a light pasta wrap that is crunchy and intriguing. For mains, both Atlantic sea bass with langoustine, legumes, king mushroom and savoury oil, and Allaiton lamb with artichokes, mustard and nasturtium are cooked just right with inspired settings and great flavours. Selection of cheese a la Mezzaluna and Vahlrona chocolate make good endings to the three-course menu. A lot of thought goes into the creation of the food and it shows.

The selection here is large and varied from reasonable new World wine to fine vintages accompanied by crazy price tags.