The Restaurant

“Visited on a Friday evening. My request for a window table was accommodated straight away — a lovely first impression. The meal was bookended beautifully: bread arrived first, with several amuse-bouches following shortly after, and a pre-dessert from the kitchen followed the final course — a lovely touch before the praline trolley. The bread itself was excellent, as was the butter. The pacing was lively from the start, with the first course arriving promptly after the amuse-bouches. The rhythm between courses settled in nicely as the evening progressed. One small note: a non-alcoholic pairing was not offered — something I would have appreciated. Now, the food. The hake with white asparagus, caviar, and asparagus ice cream was absolutely fantastic. The Wagyu cheeks with potato foam were equally outstanding, as was the milk ice cream with elderflower. The mid-meal bread selection was superb. The finale was a real highlight: a praline trolley — reminiscent of the legendary trolleys at Steirereck in Vienna. The chocolate with cherry was exceptional, and the signature praline, which crackles in your mouth like those ice cream from childhood, was a joy. At the end of the evening, Chef Heiko Nieder came to the table personally to ask how the meal had been — a thoughtful and genuinely warm gesture. Two minor practical notes: the toilets require leaving the restaurant and going down a floor — not the most elegant solution for an establishment of this level. And while I was seated at a window table, the chairs are positioned in a way that makes it nearly impossible to actually look outside without craning your neck — which is a particular shame given the spectacular view. All in all, a truly excellent evening. The menu was fantastic from start to finish, the service warm and attentive without ever feeling stiff or elitist — exactly the kind of atmosphere I personally love in a Michelin-starred restaurant. Minor details aside — the missing non-alcoholic pairing and the table orientation — this was a very accomplished dinner at a very high level. I’d recommend it to anyone who gets the chance. One fun observation: I spotted a chef from another Zurich Michelin-starred restaurant — one I had visited just the week before — dining there as a guest. Always a good sign when fellow starred chefs choose to eat at your table. American Express was excepted.”

“We chose a 8 course tasting menu. Service is great with a great Mountain view. Like the 2 lobster dishes. It is a strong 2 star Michelins restaurant near Zurich.”

“The Restaurant at Dolder Grand delivered on its 2 Michelin stars. We had a perfect night from walking into this elegant and luxurious establishment to the goodbye by the head chef at the end of night. Staff were all friendly, knowledgeable and very nice. Service was impeccable. Ambience and decor were both chic and sophisticated. Food was extraordinarily and beyond expectations. Ingredients were fresh and unique. Presentation was artistic and colorful. We appreciated the attention to details in every aspect. Taste and flavors were complex and unique. We pretty much liked all our courses, few highlights of the menu included Lobster with melon, Hake with chorizo and Wagyu-cheek with herbs. Desserts were delicious and a special birthday cake for me was the cherry on the top. It did have literally a cherry on top by the way. Wine pairing was perfectly chosen and complimented dishes very well, they even have non alcoholic pairing and champagne which was kinda interesting as well. Overall, we had a memorable experience and will definitely consider when in town again.”

“We had the 8 course menu with the wine pairing. The wine pairing was exceptional, the sommelier did a really good job. The serving was perfect, nothing to say. The atmosphere as well, on point. Now for the food, on the 8 courses, 5 out of them were perfect to our taste. For the remaining 3, one was a mix of oyster and kimchi (kimchi being really strong and oyster really weak, it leaves only the texture of the latter to enjoy, which is unfortunate), another a lemon ice cream with a very light emulsion, where the emulsion was accounting for more than two third of the mix. The third dish that could have been better was a crab based one, where unfortunately some crab shell was remaining inside. Overall a good experience!”

“The overall ambience and décor is really comforting as there were hardly any people when I arrived and so was able to pick a seat of my own choosing. However, the main event of the evening - the 6 course meal was rather...Ok. Although the starter bites were really good, the mains fell flat. The only main that stood out was the King crab and goose liver. I'm not a big fan of cold foods but this one was really unique and had the wow factor. The scallop dish lacked seasoning and the deer main, while it was cooked to perfection, the sauce on top did not compliment the dish at all. The several bread options were mediocre at best. The butter flavours however were really tasty. The star of the evening was the Yogurt with Lychee dessert (in the cup)! Simply superb! In all it was a good, if not a memorable experience.”