GaultMillau Editor-in-Chief Urs Heller: “A destination that wins the title ‘Hotel of the Year’ twice in eight years must be doing
something extraordinary. The Dolder Grand has delivered. We were delighted by the new MIKURIYA Japanese restaurant and the fascinating garden restaurant blooms. The jewel in the house is The Restaurant, which holds 19 points and two stars.” The two masterminds who have turned the luxury city resort into a food haven are General Manager Markus Granelli and Culinary Director Heiko Nieder.
The hidden suite, the hidden garden
Two new restaurants have made it into the GaultMillau 2024: MIKURIYA, which scores 16 points, and blooms, 14 points. What they have in common is sophistication – and committed chefs. A hostess in a kimono shows you the way to Japanese restaurant MIKURIYA, tucked away in what used to be Room 100, part of the former Suite 100. “Omakase” is the order of the day. Chef Atsushi Hiraoka sets the 15-course menus; the counter has space for just eight guests. blooms is in an idyllic spot in a part of the resort previously undiscovered. The tables are set amidst beds of herbs and vegetables and surrounded by a striking giant steel object designed by Keith Haring. It’s the very soul of romanticism. Serving vegan and vegetarian cuisine, the restaurant opens only when weather permits. “The garden is the source of our inspiration,” says Heiko Nieder. Sous chef Robin Briner brings the challenging concept to life.
One of only six – chef Heiko Nieder scores 19 points
Heiko Nieder multitasks at the Dolder. He develops new concepts. He keeps an eagle eye on every outlet. But above all, he’s a top chef – one of only six in Switzerland to score the maximum 19 points awarded by GaultMillau. Though he juggles many balls at once, chef Heiko puts in a top-class performance in The Restaurant, welcoming guests with an endless cascade of starters and has invented a cunning formula for the actual menu. New creations and signature dishes combine to form a perfect unity. One of the unusual features for a five-star hotel is that the perfect service and sommelier assistance are provided solely by women. The Saltz all-day restaurant, a bold design by Rolf Sachs, is run by Julian Mai and has gone upscale, winning its 15th point. A second chef has also joined the team: Firas El-Borji, the grand master of Middle Eastern cuisine and a favourite of clients from the region who stay at the Dolder.
The best breakfast in Switzerland
Star chef Heiko Nieder is also in charge of breakfast. It’s served in the Saltz – and it’s the best in the country. No fewer than eight (!) cooks led by Stephan Arnold get up first thing in the morning to spoil guests and make everything from scratch: 13 sophisticated dishes, served in 200 small glasses. There’s sausage and cheese salad, egg salad, hummus, steak tartare, organic eggs every way, plus a couple of dishes the chef has developed to kick off the day: French toast and onsen egg with sea trout roe, marinated salmon, potato foam, dill and wasabi.
The final touch to the Dolder F&B offering is changing pop-ups like the Lobster Club, the romantic ski hut in the Dolder Lodge and the Krug Lounge. And once a year, world-class chefs gather for the food festival: THE EPICURE.
Dalí, Murakami and Lord Norman Foster
The Dolder Grand was built in 1899 and is a fascinating resort. Lord Norman Foster lovingly restored the historic part of the hotel and added an elegant new extension. More than 100 works by world-famous artists are displayed. The spa area offers 4,000 square metres of pure relaxation with a pool, unrivalled treatments and spacious sun terraces. Relax, chill and feast above the roofs of Zurich.
