Whether I’m here for a business meeting, breakfast with a friend, or accompanying visitors from abroad, this place is always a sure bet. In terms of cuisine, service, and ambiance. The art-deco café style reminiscent of the First Republic comes through in the waiters’ uniforms (even the women wear vests and bow-ties), the tableware (teapots, sauce boats, and copper pans), and the space itself, which is crowned by a neo-renaissance ceiling hung with intricate chandeliers. The employees aren’t rigidly servile, but relaxed and friendly.

At Savoy, they honour tradition and quality, so that every employee can tell you which farm provides their eggs and where they source their quark. The several kinds of bread and the croissants are made in-house. And it’s a delight to watch the chirping of the downstairs bakery-cum-patisserie, behind a glass wall, on your way to the bathrooms. Bundt cake and strudel are regular items on the menu. Their walnut Bundt cake is a little dry, but very good with tea or coffee. For me, it’s a better choice than the strudel.

Your breakfast here can be opulent, or as simple as three soft-boiled eggs sprinkled with chives. If you order sausages, they’ll be brought to you under a dome on a silver platter, accompanied by a pair of tongs. All the jams are made in-house, too, and my favourite is plum.