Sleek, contemporary furnishings, soft lighting, stunning panoramic views, and Manfred Schwarz's creative cuisine make for unforgettable dining in this new 12th-floor restaurant, complete with an apéritif bar and cigar lounge. The gourmet and regional menus (three to seven courses) change every month, but Mediterranean accents are a constant, as are dishes flavored with caviar or truffles, such as sautéed goose liver on "truffled" polenta with raspberry vinegar sauce or gratinéed scallops with chive sauce and caviar.
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