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You may be surprised to discover such a fine place on company premises, but you will immediately be transported to the Mediterranean. You can enjoy an aperitif in the relaxed lounge looking out over the pretty garden. In keeping with the setting, Martin Benninger cooks up traditional Mediterranean cuisine, which he enhances with Asian touches. The interior is modern and elegant – in summer, with its glass front open, the conservatory almost feels like a terrace. The attentive and experienced front-of-house team also provide excellent wine recommendations, and the digital wine list is really well curated. Al Covo is a charming alternative – for pizza, pasta etc (Fri-Sun evenings).

• A Mediterranean kitchen in an unexpected setting, on company premises, with an aperitif lounge looking onto a garden.
• Traditional Italian headings, antipasti, primi, secondi, executed with luxury add-ons such as Oscietra caviar and Breton lobster.
• A six-course chef's degustation is priced and time-gated, offered until 19:30.

• Duck liver, exotic fruit
• Scampi, Gewurztraminer sauce, pearl barley, chervil
• Oscietra caviar, smoked beef tartare
• Breton lobster, lemon, basil, fresh pasta
• Zander, blood sausage, spinach, sauerkraut
• Turbot, chervil, pearl barley, red-wine butter sauce, orange

Mediterranean-leaning fine dining on the Abacus campus, with a concise menu plus a chef-built degustation. Degustation menu is offered until 19:30, six courses, CHF 150. The a la carte runs antipasti, fresh pasta and secondi, examples include vitello tonnato, duck liver with exotic fruit, scampi with Gewurztraminer sauce and pearl barley, smoked beef tartare with Oscietra caviar, Breton lobster ravioli with lemon and basil, zander with blood sausage, spinach and sauerkraut, and turbot with chervil, pearl barley, red-wine butter sauce and orange.