Understated and elegant, Michelin-starred Sein has a coolly contemporary interior, with pale grey wood walls, high backed, black leather chairs and a dramatic cloud like chandelier. The petite dining room has a hushed atmosphere, as Zürich’s most sophisticated diners pay court to chef Martin Surbeck’s superlative cooking.
The short menu ranges from perfectly grilled scallops with orange taglierini and red mustard salad to marinated tuna with fresh green pepper, braised veal cheeks with a coffee jus and lamb rack with sautéed artichokes. But the tasting menus (one vegetarian, one for carnivores) are where Martin Surbeck really goes to town, with five courses of pure heaven, complimented with an extensive, reasonably priced wine-list, chosen by Switzerland’s only master of wine, Philipp Schwander.
The chic bar adjoining the restaurant offers tapas-sized portions of the same delicious cooking with a less wallet-lightening price tag.