Expect gastronomic fireworks at the Dolder Grand’s
gourmet restaurant, where Chef Heiko Nieder earns his two Michelin stars with a
light, modern menu.
Innovative and experimental, Nieder brings together an unusual
spectrum of flavours, so goose liver comes with pear, port and liquorice, beef
with banana, Whiskey and spices and dessert is Sharon fruit with carrots,
orange, pine nuts and tea. All served with stylish simplicity and the
attentiveness one would expect from such a venerable venue.
The small dining
room has an elegant atmosphere, with an original 19th century
ceiling offset by shimmering chandeliers, metallic walls, carefully curated
paintings and a stunning mirrored wine cave.
In summer, diners migrate outside to the terrace perched high above Zürich,
where the wow factor is amped up with fantastic lake views.