The Dolder Grand Zurich: Where Art Meets Two-Michelin-Star Cuisine

Zurich’s iconic Dolder Grand hotel, celebrating its 125th anniversary, is renowned not only for its world-class contemporary art collection but also for its exceptional culinary offerings. Guests can enjoy masterpieces by Salvador Dalí, Fernando Botero, Joan Miró, and Takashi Murakami alongside exquisite fine dining experiences.

The hotel’s four restaurants, boasting 65 Gault & Millau points collectively, cater to a wide spectrum of tastes. From the chic all-day venue Saltz and the seasonal vegan-focused Blooms to pop-up culinary concepts, each meal reflects a blend of tradition and innovation.

Saltz

Saltz, the all-day restaurant at Zurich’s Dolder Grand, blends classic flavors with modern twists. Open for breakfast, lunch, and dinner, it offers a stylish yet relaxed setting where guests can enjoy contemporary Swiss cuisine alongside international influences. Seasonal ingredients and inventive preparations make every dish a refined yet approachable experience.

The Restaurant

The crown jewel is the two-Michelin-star restaurant, The Restaurant, led by culinary director Heiko Nieder. His tasting menus, changing seasonally, showcase inventive dishes like Breton lobster with strawberries and Périgord truffle with reindeer tartare, all presented with artistic precision.

Mikuriya

For an intimate experience, Mikuriya, the hotel’s omakase counter, seats just eight diners each evening. Chef Atsushi Hiraoka offers a refined journey through Japanese flavors using luxurious ingredients like king crab, wagyu beef, and bluefin tuna. Each dish is crafted as a fleeting, edible work of art.

Blooms

Blooms is the Dolder Grand’s summer-only garden restaurant, offering a fresh, seasonal menu in a bright and airy setting. Focused on vibrant, plant-forward dishes, it combines local Swiss ingredients with creative culinary twists, making it perfect for light, elegant meals amid the hotel’s lush surroundings.

At the Dolder Grand, art extends beyond walls and canvases—it’s on every plate, making dining as much a visual and sensory experience as it is a gastronomic one.

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