This is a good example of the new and hip restaurants sweeping through the Swiss capital. Small and artsy, it has a decor that leans toward industrial and high-tech design, and a kitchen that’s open for viewing. Chef Max Zwahlen prepares a Continental menu that’s fused with international and Asian overtones, and which changes every 6 weeks. Stellar examples include shrimp with lemon grass, strips of asparagus, and raspberry vinaigrette; pink chicken breast served with salsa verde, galettes of black rice, and spring vegetables; and exotic peppered filets of kangaroo steak with caramelized onions and asparagus in a mustard-flavored cream sauce. Dessert, depending on the inspiration of the chef that night, may include a sumptuous crème brûlée infused with white chocolate.