plaisir by Hamid Heidarzadeh

The minimalist, elegant look immediately catches the eye, with its gorgeous terrazzo flooring, clean-lined, pared-back design in black and white, and high ceilings with stunning mouldings. Chef Hamid Heidarzadeh blends classic foundations and modern elements to interesting effect, incorporating subtle Asian and Mediterranean influences. Two set menus are available in a four-, six- or seven-course format – one vegetarian ("Pflanzenfresser/-innen"), one with meat ("Fleischfresser/-innen"). The names belie finely tuned and precisely crafted dishes with full-bodied taste profiles, such as the boldly seasoned tartare of Balfego tuna with hints of spiciness courtesy of jalapeno cream, and beautiful layers of acidity thanks to the vinegar mayonnaise, as well as the freshness of subtly sweet grapefruit ice cream, plated on an aromatic salad of finely diced tomatoes. The laid-back yet discreet service is pleasant, and the chefs also join in with the service.