THE RESTAURANT at the luxurious The Dolder Grand, helmed by Fine Dining Maestro Heiko Nieder, offers fresh and innovative gourmet cuisine and an amazing and seemingly endless variety of flavors in a stylish, fancy atmosphere with magnificent views of Zurich.
THE RESTAURANT has been awarded 19 Gault-Millau points and 2 Michelin stars, making it one of the most titled and highly rated restaurants in Zurich.
Once inside, you find yourself veiled in splendor and aristocratic grace: the interior of the restaurant is made in a classic style, with pastel and golden-yellow colors prevailing, and bright red armchairs and works of art give the restaurant even more solemnity.
A huge glass wine cabinet attracts special attention. In summer, the restaurant has a terrace with a beautiful view of the city, the lake and the Alps.
Chef Heiko Nieder has been conducted THE RESTAURANT‘s kitchen since the hotel opened. In addition to the highest gastronomic honor of two Michelin stars, Heiko has many other awards for his creations: “Most Improved Chef of the Year” from GaultMillau, “Hotel Chef of the Year” by the Swiss business magazine “Bilanz” as part of their annual hotel ratings, “Best German Chef Abroad” from GaultMillau Germany, GaultMillau “Chef of the Year 2019“. In 2014, The Dolder Grand, inspired by Heiko Nieder, launched THE EPICURE, a foodie festival now held every year in the fall.
Heiko Nieder’s elaborate cuisine presents a variety of intriguing dishes, modern and creative, challenging classic culinary concepts, where top-notch products and tireless imagination are at the helm.
The restaurant offers a four- to five-course “Amuse Bouche” lunch and a six- to eight-course dinner, as well as a tasting menu or a special 12-course vegetarian (equally impressive) menu.
Any menu selected offers an exciting cross-section of Heiko’s culinary creations. We settled on “The Restaurant”‘s legendary 8-course menu, which allowed us to experience a wider range of flavors.
The dinner opens with 7 Amuse Bouche bites:
-Gougère with Shiitake and coffee
-Steak tartar
Greek yogurt
-Radish with kimchi spices and nori
-Swiss mountain potato
-Rice roll with egg, pickled mushrooms and wasabi
-French toast with Comté and black truffle
Accompanied by a glass of Champagne of your preference from champagne trolley (e.g. Laurent-Perrier, Alexandra Champagne Rosé Grande Cuvée 2012 France)
Straight after the first moment, the Bread serving appears on the table — Sourdough bread and 2 types of Butter.
Followed by 3 starters:
-Lobster with melon, bronze fennel, tarragon, coriander and green curry
Wine suggestion: Histoire d’Enfer, Petite Arvine Réserve, Switzerland
A few moments later you’ll be offered more savoury breads to supplement your meal. Just be careful — they are dangerously delicious!
-Oscietra-caviar and Gillardeau oyster with basil, seaweed and wasabi
Wine suggestion: Weinhofmeisterei Mathias Hirtzberger, Ried Kollmütz, Grüner Veltliner Smaragd, Wachau Austria
-Rabbit with «blooms garden herbs», miso, pickled mushrooms and green tomatoes
Wine suggestion: De Ladoucette, Baron de L, Pouilly-Fumé, 2020 France
As Heiko told us: “For me the most important role is played by the ingredients, their purity, taste, smell. We use a lot of local products, but we also cooperate with neighboring countries. But, of course, all kinds of spices, herbal gatherings, which are present everywhere. We try to prepare exquisite but simple cuisine, so that it would be understandable but at the same time enjoyable. Even our restaurant is called simply “The Restaurant” — straightforward and frill-free, just like our kitchen.”
Main course is presented by 3 moments:
-Hake with chorizo, fennel and Jalapeño-hollandaise
Wine suggestion: Krug Rosé 27 Éme Édition Brut Champagne France
-Wagyu with Fajita spices, apricot and dill
Wine suggestion: Abadía Retuerta, Pago Garduña, 2019 Spain
-Roe buck with celery, buckwheat and truffle
Wine suggestion: Quilceda Creek,
Cabernet Sauvignon, Columbia Valley, 2015 USA
The splendid wines selected for our dinner are a credit to the young sommelier Katharina Sarrot, who perfectly found the most suitable pairings with each course, both classic and surprisingly rare varieties.
Two delicious desserts and petit fours were the end of our unforgettable evening.
-Strawberries with coconut, verveine and Limoncello
Wine suggestion: Arlenoble Terroirs Brut Rosé Champagne France
-White chocolate with cherries, green olives and «Herbes de Provence»
Wine suggestion: Obsthof Retter 1886 Austria
Wild Kirsche Edition Sommelier Austria
Petit Four Selection
-“Mozartkugel”
-“Nippon” with grain and strawberry
-Lemon tartlet
-Raspberry with licorice and lemon
-Hazelnut brownie with miso and caramel
-Selection of hand-made chocolates
And another very interesting thing Heiko told us about, is that he has published his first cookbook in collaboration with the German publishing house Matthaes. This 384-page work of art “Heiko Nieder – The Restaurant” is aimed at gourmets and pleasure lovers who want to be inspired by exquisite recipes and beautiful photographs.
The Restaurant menu:
8 course menu — 330 CHF
6 course menu — 290 CHFWine pairing 8 course menu — 310 CHF
Wine pairing 6 course menu — 260 CHF
The Restaurant
Address: KURHAUSSTRASSE 65
8032 ZURICH
SWITZERLAND
Instagram: @thedoldergrand
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
