Reto Brändli has taken over the kitchen at the hotel's gourmet restaurant, Giardino, from Rolf Fliegauf. With his pleasantly minimalist, technically sophisticated and refined cuisine, he is continuing the restaurant's success. The fact that only the finest ingredients are used is evident not least in the South African lobster with mango, coconut and kaffir lime. The highly skilled, courteous and stylish service is also impressive. Add to this the elegant ambience – a decorative detail is the wall adorned with countless rose petals. The terrace overlooking the hotel garden is also beautiful.