"A formal-but-friendly fine-dining experience helmed by a young Michelin-awarded French chef in a five-star hotel, notable for its opulent ingredient combinations — think caviar and king crab or lobster with artichoke — and memorable plates such as a royale of foie gras with smoked eel and cherry. The menu is extensive (around 14 courses), service is attentive, and reservations a week or two in advance are advisable." - Isabelle Kliger