GaultMillau Editor-in-Chief Urs Heller: “A vacation spot that wins the title ‘Resort of the 12 months’ twice in eight years have to be doing one thing extraordinary. The Dolder Grand has delivered. We had been delighted by the brand new MIKURIYA Japanese restaurant and the fascinating backyard restaurant blooms. The jewel in the home is The Restaurant, which holds 19 factors and two stars.” The 2 masterminds who’ve turned the posh metropolis resort right into a meals haven are Normal Supervisor Markus Granelli and Culinary Director Heiko Nieder.
The hidden suite, the hidden backyard
Two new eating places have made it into the GaultMillau 2024: MIKURIYA, which scores 16 factors, and blooms, 14 factors. What they’ve in frequent is sophistication – and dedicated cooks. A hostess in a kimono reveals you the way in which to Japanese restaurant MIKURIYA, tucked away in what was Room 100, a part of the previous Suite 100. “Omakase” is the order of the day. Chef Atsushi Hiraoka units the 15-course menus; the counter has area for simply eight company. blooms is in an idyllic spot in part of the resort beforehand undiscovered. The tables are set amidst beds of herbs and greens and surrounded by a placing big metal object designed by Keith Haring. It’s the very soul of romanticism. Serving vegan and vegetarian delicacies, the restaurant opens solely when climate permits. “The backyard is the supply of our inspiration,” says Heiko Nieder. Sous chef Robin Briner brings the difficult idea to life.
Considered one of solely six – chef Heiko Nieder scores 19 factors
Heiko Nieder multitasks on the Dolder. He develops new ideas. He retains an eagle eye on each outlet. However above all, he’s a prime chef – one among solely six in Switzerland to attain the utmost 19 factors awarded by GaultMillau. Although he juggles many balls without delay, chef Heiko places in a top-class efficiency in The Restaurant, welcoming company with an limitless cascade of starters and has invented a crafty system for the precise menu. New creations and signature dishes mix to type an ideal unity. One of many uncommon options for a five-star lodge is that the right service and sommelier help are offered solely by girls. The Saltz all-day restaurant, a daring design by Rolf Sachs, is run by Julian Mai and has gone upscale, successful its fifteenth level. A second chef has additionally joined the crew: Firas El-Borji, the grand grasp of Center Japanese delicacies and a favorite of shoppers from the area who keep on the Dolder.
The very best breakfast in Switzerland
Star chef Heiko Nieder can also be in command of breakfast. It’s served within the Saltz – and it’s the very best within the nation. No fewer than eight (!) cooks led by Stephan Arnold stand up very first thing within the morning to spoil company and make all the pieces from scratch: 13 refined dishes, served in 200 small glasses. There’s sausage and cheese salad, egg salad, hummus, steak tartare, natural eggs each method, plus a few 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 ultimate contact to the Dolder F&B providing is altering pop-ups just like the Lobster Membership, the romantic ski hut within the Dolder Lodge and the Krug Lounge. And annually, world-class cooks collect for the meals pageant: THE EPICURE.
Dalí, Murakami and Lord Norman Foster
The Dolder Grand was inbuilt 1899 and is a captivating resort. Lord Norman Foster lovingly restored the historic a part of the lodge and added a sublime new extension. Greater than 100 works by world-famous artists are displayed. The spa space presents 4,000 sq. metres of pure leisure with a pool, unrivalled therapies and spacious solar terraces. Loosen up, chill and feast above the roofs of Zurich.