The Dining Room

Johanna Hagen and Christopher Knippschild are your congenial hosts here – she is an attentive maître d' with an easy charm; the chef, who has experience at some top-flight establishments (including Gustav and mesa in Zurich and Maaemo in Oslo) under his belt, cooks up modern, seasonal cuisine. Changing on a monthly basis, the set menu comprises five courses, such as tender Ōra King salmon marinated with salt and sugar, coated with an exquisite avocado cream and topped with thin fruity apple slices, refined with mildly salted and smoked salmon caviar and fresh, tangy daikon cress. Caviar or a classic dish are available as an upgrade. The atmosphere is welcoming, reminiscent of a private living room combined with a loft aesthetic, accented by a touch of modern industrial design. With advanced reservations, diners can score a seat at the kitchen counter and watch the culinary artistry unfold before them. The restaurant is located on the second floor of the Attika company building in a business park. NB: Seating is limited, so be sure to book!

The Dining Room as a living room and Chef's Table concept

• The dining space is presented as a living room with an intimate, exclusive fine-dining experience, including a Chef's Table near the kitchen where guests can watch the cooking up close.

A monthly-evolving 5-course menu rooted in quality and global influences

• The menu unfolds in the living room and changes month to month, built around carefully selected ingredients and distinctive dishes, offering a cosmopolitan touch while honoring the roots of haute cuisine.

Ultra-exclusive events and learning experiences, including cooking courses and truffle nights

• They host events such as Herbst-Kochkurs (autumn cooking course) and Trüffelabend (truffle evenings)—for example on 24 and 31 October 2025—and also offer private dining for lunch/dinner and personalized events.

Signature Ingredients

• Truffles (Trüffel): A centerpiece of The Dining Room’s haute‑cuisine identity, highlighted through dedicated Trüffelabende (truffle nights) that celebrate this luxury ingredient and elevate courses with seasonal aroma and depth. The restaurant explicitly promotes these events as part of its signature experience, signaling truffles as a core flavor driver in its menu.
• Locally sourced seasonal Swiss ingredients: The dining room emphasizes freshness and regionality, sourcing ingredients from Swiss producers around Cham and the Canton of Zug to craft its five‑course menus. This commitment to seasonality and locality anchors the cuisine in its roots while enabling cosmopolitan, creative preparations.