In keeping with the luxurious setting of the Mandarin Oriental hotel, this small fine dining restaurant boasts a distinctly refined atmosphere. Diners sit at elegantly laid tables in the stylish Jugendstil interior and are served by an attentive and adept yet discreet front-of-house team. A seven-course set menu is served, with seafood taking centre stage. The kitchen skilfully puts a modern spin on classic French cuisine, subtly integrating Asian flavours that add delicate contrasts. This results in inspired combinations such as hiramasa sashimi "Szegediner" with miso-ginger aioli and kimchi-sauerkraut vinaigrette, or sea bass with heart of palm, salsify, foie gras and sauce bordelaise. Harmonious wine pairings are also available. The head chef is Thomas Seifried, who previously worked with Eric Ripert in the Cayman Islands and New York. The restaurant's name refers to its address: Riemergasse 7.