At Mémoire the tables are set in the kitchen, or the kitchen is located in the dining room, depending on your point of view. Its subterranean location at the bottom of a former silo once owned by local brewery Löwenbräu isn't its only unique feature. Chef Chris Züger will create a lovely menu right in front of your eyes with local ingredients that can be ordered in three, four or five courses (around 85 -120Sfr). We chose four courses and it looked a little something like this. Fresh goat cheese, grilled spring cabbage and dim sum were served on a brick as an appetiser, which was then followed by heirloom wheat ravioli filled with mashed mangold and sushi and sashimi of Swiss salmon. A variety of carrots presented as chips, a cake and as foam were served as a vegetarian main. Who knew that this simple orange root vegetable could be served in such diverse ways? But don't worry. There's plenty of meat to be had, too! We finished with a piece of sheep's milk cheese and a small panna cotta. The service was both professional and friendly and the kitchen staff even served some of the dishes themselves, only adding to the experience. We also recommend that you listen to sommelier Paul who will ask you what kind of wine you like and then suggest some bottles to choose from, which is much easier than studying an extensive wine list.