Set on top of a hill overlooking Zurich and its majestic lake, an evening at The Restaurant is a fairy tale-like experience. Walk through the imposing doors of The Dolder Grand hotel and into its main space where it’s all style and substance: silver-hued walls, sparkling Swarovski crystals dangling from the ceiling; and a huge glass cabinet showcasing the finest champagne and wine. Take a seat in one of the plush red velvet chairs and soak it all up as chef Heiko Nieder, decorated with two Michelin stars, works his magic. Each plate is a piece of art, carefully crafted using only the finest in-season produce to create dishes that smell as good as they taste. Unusual combinations such as lobster with melon, tomato and saffron, and turbot with smoked sturgeon, banana and caviar are served in five or eight courses or à la carte. Do leave room for dessert and petit fours, though: the famed champagne sorbet is exquisite and you can’t possibly skip the fine selection of handcrafted pralines which is served at the very end. The signature macadamia nut and popping candy really is superb.
This article was published on 30th November 2016 so certain details may not be up to date.