Tramin

We were luck to do walk in on a Friday night. The service was extremely friendly and professional. We did 5 dishes paring with wine. It was actually pretty decent portion ( with free 2 appetizers ).
Wine was amazing too. Every dish was very beautiful with lots of flavor. Was a wonderful night! Highly recommend!

What a fun dining experience! We came here for a special occasion dinner, and Tramin is a special-occasion kind of place. Tramin is not for the money-conscious (60€/person for the most basic menu), but if one is willing to splurge, then it is worth every penny!

On a Wednesday night, we wanted to reserve a table online for the upcoming Saturday evening, but we had no available tables for that whole night. However, when we called the restaurant and left a message to reserve, they were nice enough to return our call and managed to get us a table for Friday evening, which we agreed to change from Saturday. Tip: reserve early if you want plans to go as planned.

The decor is clean, minimal, modern, yet not too spiffy. The service was friendly and was good at recommending wines throughout our meals. But the main specialty of Tramin is the surprise! The only choice we have in our food selection was: a 4-course (for the hungry), 5-course (really hungry), 6-course (starving), or 7-course (famish) menu. The staff also considered dietary restrictions, so no worries for vegetarians (although it would not be practical to dine there...). We were excited to try anything, so we all opted for the 4-course menu with no restriction. Here is what we got (to the best of my recollection):

Amuse-bouche: Herring served in a sardine can - amusingly funny but clever concept. Very flavorful start.
1st appetizer: Saibling (char) served with green asparagus, blood orange, and ginger foam - really clean and refreshing
2nd appetizer: 'Waller' (European wels catfish) served with peas, champignon cream, and 'Bärlauch' (garlic-like) foam - I take the chef likes making foam! Fish was cooked superbly, and the mushroom cream was extraordinary.
Main course: Veal tafelspitz (like round steak) and sweetbread served with Pata Negra (Spanish cured ham), sage, and cauliflower -- the veal tafelspitz was juicy and delicious, cooked medium rare. I am not a fan of sweetbread whatsoever, but I ate it without too many unpleasantries.
Dessert: 'Valrhona Opalys' (white chocolate) with red currants alongside a chocolate lollipop soaked in a shot of Waldmeister liquor -- innovative, not too heavy to eat, and interesting combination of flavors
Bonus dessert: Crunchy cookie shaped like a donut covered in chocolate ganache with passion fruit sauce -- A perfect end to a special meal!

At the end, we got a revelation of our menu (postcard-sized). Overall, the dishes are innovative but simple -- not too many ingredients, therefore highlighting the few specialities.

Innovative chef, good cuisine, very nice service. Nice wine list, fair prices. Do not go if you are not willing to experiment a bit. The chef is creative, but still needs some "balancing" with some dishes.