Dating back to 1906, the Mandarin Oriental, situated on the lakeshore, is certainly a stylish setting in which to dine. This restaurant exudes the charm of yesteryear with contemporary elegance. With wonderful Art Nouveau light fixtures suspended from the high ceiling, striking marble columns and a wine cabinet glazed almost floor to ceiling, the interior is a sight to behold. Chef Gilad Peled and his dedicated team present classical French cuisine that relies on exceptional ingredients and impresses with its finesse, elegance and precision. One outstanding example is the beautifully cooked wild turbot served with fregola sarda, Swiss chard, mussels and an algae beurre blanc. The tasting menu comes in three, five or eight courses and is also available in a vegetarian version; a fine cheese selection can be added on. There is an excellent selection of wines from around the globe, and head sommelier Moritz Dresing provides the most astute recommendations. The front-of-house team operates like a well-oiled machine. A nice touch: The tasting menu includes a brief visit to the kitchen.