The Restaurant

The Dolder Grand luxury hotel (a former Kurhaus or health resort, built in 1899) boasts a truly fantastic location above Zurich – even the driveway to the garage is impressive! If possible, book a window seat in the hotel's chic fine dining restaurant so you can savour the magnificent view of the city while you eat. The huge glass wine cabinet also draws the eye. Chef Heiko Nieder's elaborate and detail-oriented cooking is modern and creative but equally classical. This Schleswig-Holstein native always puts the (top-notch) produce centre stage and cooks up fantastically harmonious compositions. His vegetarian alternatives are no less impressive. Tip: the five-course amuse-bouche menu, served at lunchtime, allows you to sample a good cross-section of the food.

A 1,500-Bottle Wine Cube

• The Restaurant stores around 1,500 bottles under controlled conditions in a striking wine cube, with the wine list of over 800 wines curated by sommelier Katharina Sarrot in partnership with Chef Heiko Nieder.

Amuse-bouche Lunch

• The Amuse-Bouche lunch menu offers a cross-section of Heiko Nieder’s creations for daytime dining, an unconventional lunch concept for a fine-dining restaurant.

Private Dining with Bespoke Chef Menu

• The Restaurant provides a private dining room for up to 12 guests, and for groups of six or more the Chef Fine Dining, Heiko Nieder, will craft a bespoke menu tailored to the occasion.

The Restaurant – Tasting Menu Options

• 6-course Dinner Menu (The Restaurant)
• 8-course Dinner Menu (The Restaurant)
• Amuse-Bouche Lunch Menu
• Vegetarian Lunch Menu
• Vegetarian Dinner Menu

Prices and price context from sources:

• The Michelin Guide page lists price level as €€€€ (no numeric price provided in the source)
• A Trip.com listing for The Restaurant in Zurich shows US$380 (this is an external listing and may reflect a starting price or overall dining experience pricing)

Sample dishes and signature items mentioned in sources:

• Breton lobster with green curry vinaigrette, avocado and herbs (Michelin Guide description)
• Lobster with melon, bronze fennel, tarragon, coriander and green curry
• Oscietra-caviar and Gillardeau oyster with basil, seaweed and wasabi
• Gougère with Shiitake and coffee
• Steak tartar
• Radish with kimchi spices and nori
• Swiss mountain potato
• Rice roll with egg, pickled mushrooms and wasabi
• French toast with Comté and black truffle

Notes:

• The restaurant’s lunch is described as having an amuse-bouche menu at lunchtime; dinner offers 6- and 8-course tasting options with vegetarian alternatives.