This is extraordinary avant-garde cuisine in a comfortable and easy-going setting, where the homey white wooden panelling sets the mood. The plates created by chef Fabian Spiquel change frequently and feature experimental cuisine and other unusual cooking styles. Sometimes you even have to lend a hand and help finish preparing the dishes. The tartar, for example, came with a recipe and some essences like Katsuobushi whiskey and we even grilled the rosemary, honey and goat cheese marshmallows ourselves on an open flame at the table. Although you can choose items from the à la carte menu, many opt for Spiquel's Michelin-starred surprise menu (around 150Sfr). The flavours they create here are amazing, but relax, not everything is completely off the wall. A steak is still a steak, but the one we had here was probably the most tender we've had in a long time. Recommended!