2 MICHELIN stars and 18 GaultMillaut points speak for themselves! Heiko Nieder’s The Restaurant at The Dolder Grand in Zürich is simply outstanding.
In their Guide ‘Main Cities of Europe’, the MICHELIN Inspectors awarded three red hotels as ‘most pleasant’ and write about The Dolder Grand: “The embodiment of exclusivity. Emanating from the “curhaus” of 1899 and committed to this tradition just as much as to the requirements of today. The crème de la crème is the 400 m² Maestro Suite high above Zurich. There are 4000 m² of various spa facilities in purist style.”
Their review of The Restaurant reads: “In the venerable old part of the Dolder Grand, The Restaurant has much that is pleasing to the eye. Inside, the lovely contrast between the old coffered ceiling and the modern elegant style; outside, the view from the wonderful terrace; and on the plate, Heiko Nieder’s excellent cuisine. More than just visually attractive, his food is also an exciting combination of textures, temperatures and aromas. The impressive wine cabinet holds a first-class selection, some of which are available by the glass.”
The two MICHELIN stars actually stand for
“Exceptional cuisine. Worth a detour!“
It was reopened in April 2008. Heiko Nieder from Germany has been Chef Fine Dining at the Dolder Grand’s The Restaurant since the opening.
He has received a number of awards for his creations, which are marked by their impressive array of flavors. He completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg.
His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L’Orquivit in Bonn. It was there, in 2003, that Nieder’s creative cuisine won him the GaultMillau title of ‘Discovery of the Year‘.
In 2004 he was awarded a Michelin star and in 2007 17 GaultMillau points.
In 2010, he was awarded his second Michelin star, while in October 2012, he received point number 18 and the title of “Most Improved Chef of the Year” from GaultMillau. July 2013 saw him crowned “Hotel Chef of the Year” by the Swiss business magazine “Bilanz” as part of their annual hotel ratings. GaultMillau Germany presented him with the award for “Best German Chef Abroad” in November 2014. In the same year, inspired by Heiko Nieder, the Dolder Grand launched the gourmet festival THE EPICURE, which is now held every year in autumn.
The Restaurant was awarded four ‘F’s by the German magazine ‘Der Feinschmecker‘ (The Gourmet) in June 2008, 17 points GaultMillau in October 2008, 1 Michelin Star in November 2008, 2 Michelin Stars in November 2010 and 18 points GaultMillau in October 2012. Then Heiko Nieder was also named “Most Improved Chef of the Year“.
Manager Jakob Scholtyssik welcomes you to The Restaurant and personally caters to your every need. Together with his service team, he ensures that every aspect of your lunch or dinner is unforgettable.
Didier Clauss will select the perfect wine to accompany any meal at The Restaurant. The “Bilanz” magazine Sommelier of the Year 2010 has worked with Heiko Nieder previously, at the gourmet restaurant L’Orquivit in Bonn.
Christian Seitz Founder and CEO of Neuschwansteiner said: “The THE DOLDER GRAND, obviously is a top-class address. I am proud and honoured that Heiko Nieder and his team are serving us in his MICHELIN 2 star-awarded ‘The Restaurant’. The DOLDER GRAND and The Restaurant are not only our number one address when we are in Zurich, but actually worth the trip to the Swiss capital only to visit themselves!”
Heiko Nieder expresses his liking for Neuschwansteiner: “Neuschwansteiner looks very good, it suits incredibly well with many of our dishes and … it just tastes extremely delicious!”
Additional information: Neuschwansteiner is presenting partner of THE EPICURE 2016 – Days of Culinary Masterpieces at THE DOLDER GRAND from September 14-18.
Images curtesy of The Dolder Grand