This classically elegant restaurant, with its beautiful stuccoed ceiling and valley views, is a piece of the Carlton's heritage. Ticinese interior designer Carlo Rampazzi has used natural materials and warm lighting to create a welcoming ambience. This connection to nature is also reflected in the cuisine; prepared with premium regional ingredients, it is guided by holistic principles and the latest findings in nutritional science. In addition to a well-curated à la carte selection including options such as "pigeon, beetroot, chestnut cream, wild fruit jus" or intriguing dishes for two, such as "Swiss pike-perch Wellington with Albufera sauce", there is the plant-based set menu "Moving Mountains", which comprises five courses such as "onion cooked in mountain salt, pumpernickel crumble, green leek cream, rapeseed hollandaise, apple cider sauce". Tip: Arrive a little early and take an aperitif in the stylish Carlton Bar and Bel Etage by the fireplace with piano music.