Pablo Meier-Schomburg prepares fine fare at the newly opened Porzellan. The radiant white space manages to be both cozy enough for breakfast and informally elegant for a business lunch—try a combination of different types of carpaccio such as salmon and lemon thyme. But most impressive is when the chef goes all out in the evenings: beef filet in Barolo, branzino with mango and mint pesto or lamb with marinated plums.

Enjoy these aromatic dishes while gazing out onto the beautiful Servitengasse.