Leonard's

If you’re looking for an all-round enjoyable dining experience, you won’t be disappointed by the luxurious yet playful feel of Leonard’s. The Italian head chef, Francesco de Bartolomeis, has a real talent for marrying flavours. He clearly enjoys getting creative in the kitchen and yet he never loses sight of his roots. The warm focaccia bursting with cherry tomatoes, rosemary and Taggiasca olives is like a hug on a plate. And it goes beautifully with a glass of Ruinart Rosé to create the perfect aperitif. The tender pork belly with crisp crackling is served with delightfully translucent langoustines, shiitake mushrooms and a Jerusalem artichoke mousse. A refreshing blend of cucumber and buttermilk is poured into the ring of salmon tartare, avocado and bergamot at the table. This is followed up by an exquisite pasta dish of bottoni with an aubergine parmigiana filling, burrata, tomato confit and crispy basil. Not to mention three sauces – one with spinach and basil, one with pecorino and one with roasted oxheart tomatoes.

There may be a lot going on in this bottoni dish, but it has the makings of a classic! The savoury dishes are rounded off with a pink roasted lamb entrecôte sourced from the Bernese Highlands with a side of red cabbage, blackberries, baby veg from Gstaad and a Ratte potato purée. The desserts are equally exquisite. The coconut sorbet and foam with caramelised pineapple and matcha and a new twist on Black Forest Gateau with Amarena cherry sorbet are simple, perfectly balanced and light as air. Sommelier Olivier Gastal serves up the perfect wine with every course and is not afraid to think outside the box, presenting a Romanian ice wine as one of his recommendations.

Words Alex Kuehn