The Dolder Grand restaurant guide: The Restaurant’s 2 stars, Saltz, Mikuriya and blooms

The Restaurant has been Heiko Nieder’s since it opened; the hotel gives him the title Chef Fine Dining and lists 2 Michelin stars, 19 GaultMillau points and «Chef of the Year 2019». In the evening there is one menu, The Restaurant menu of 7 courses at CHF 340, or CHF 300 in its vegetarian version, with a wine pairing at CHF 320. The menu in force in October 2026 runs from hiramasa kingfish with tomato, plum, aji amarillo and coffee to hake and foie gras with fennel, apple and liquorice, Norway lobster with pumpkin, white truffle with Swiss mountain potato, spinach and egg yolk, and venison with Oriental spices, before a milk ice cream with grapes, coconut, olive oil and basil and a vermicelles with caramelised chocolate, pear and matcha. Prices include VAT and service.

Lunch is the cheaper way in. On Thursdays and Fridays, from noon to 2pm, the Amuse Bouche menu serves 5 courses for CHF 150, which the menu calls a cross-section of the kitchen «in small and surprising portions»; the same file prints the 7-course menus after it, while the restaurant’s page speaks only of the Amuse Bouche menu at midday, so ask when booking if you want the 7 courses at lunch. The Chef’s Table seats 4 or 5 guests in a raised seating area inside the kitchen, in front of a team of 9 cooks, at lunch or dinner, for the 7-course menu at its usual price. The cellar list has more than 800 wines, with about 1,500 bottles kept in what the hotel calls a wine cube, and the sommelier is Katharina Sarrot.

Saltz is the all-day restaurant, designed by the artist Rolf Sachs and cooked for since November 2016 by Julian Mai, with 15 GaultMillau points. Its lunch and dinner menu mixes Zurich and the wider world: veal medallions «Zurich style» with mushrooms and rösti at CHF 60, a Swiss Black Angus «Hacktätschli» with mashed potatoes and port wine onion jus at CHF 48, Alpine pike-perch with sauerkraut and champagne beurre blanc at CHF 48, black cod with miso at CHF 68 and a vegan mushroom stroganoff at CHF 36. Starters cost CHF 23 to CHF 46 before the caviar supplements, a pumpkin curry soup CHF 19, and the main courses for one person CHF 36 to CHF 68. 2 dishes are for sharing and take 50 minutes: Atlantic sea bass in a «Saltz» crust at CHF 142 and a tomahawk of Swiss beef aged 28 days at CHF 185. Tagliatelle with 2 grams of Alba truffle is CHF 48, each further gram CHF 17.

Saltz is also where the hotel holds its weekend brunch: Saturdays and Sundays from noon to 3pm, CHF 128 a person with water, soft drinks and hot drinks, CHF 186 with champagne «à discrétion», CHF 64 for children under 12 and nothing for those under 6. Cold starters and desserts are on a buffet, warm dishes are brought to the table, and in fine weather it moves to the terrace. From Tuesday to Saturday, noon to 10.30pm, the room also serves ASLY, the Middle Eastern menu of the Lebanese chef Firas El-Borji, with mezze such as hummus, fattoush, muhammara and falafel and mains such as shish taouk.

Mikuriya is a counter where Atsushi Hiraoka cooks omakase, a word the hotel translates as «I leave it up to you», and it holds 17 GaultMillau points. The menu costs CHF 330 and reads as a sequence: king crab tartare with caviar, eel with truffle and Japanese omelette, a chawanmushi with sea urchin, sashimi of bluefin tuna and kingfish, grilled black cod, Kagoshima A5 wagyu as sukiyaki, then nigiri and a matcha dessert. The file is dated 7 January 2026 and the page’s text still speaks of spring, so the dishes may have moved on since. It is on the fourth floor and opens from Wednesday to Saturday at 6.30pm. Guests meet in the lobby and are walked to the counter. The restaurant’s page offers up to 7 seats for individual bookings; the hotel’s dining overview says the counter seats up to 8.

blooms is the fourth: a garden restaurant among vegetable beds at the edge of the forest, vegetarian and vegan, cooked by Nieder’s team and given 16 GaultMillau points. It has 36 seats under awnings, opens from Thursday to Monday for lunch and from 6pm, and serves only in dry weather; if the forecast is bad, the hotel contacts you the day before to move the booking. Its page, read on 11 October 2026, says it is open «from 21 May to the end of September 2027», dates that leave the autumn and winter of 2026 outside the season.

Guests’ accounts of The Restaurant on Google are warm. One in September 2026 called dinner there «an unforgettable experience»; a guest writing in Spanish in April 2026 found the food excellent and still placed it far from 2 restaurants he named, DiverXO and Cenador de Amós. In July 2025 another found dinner at the hotel «good, though very expensive». Saltz divides people more: a guest in August 2026 recommended its crème brûlée, one in March 2026 thought the menu «boring», and a German guest that month waited 20 minutes after dessert for tea and coffee. Of the brunch, a guest in September 2025 counted a small buffet, 6 served courses and a dessert buffet, and more than 3 hours at the table. A guest who ate at blooms in August 2025 found the vegetarian dinner «very, very tasty».

The Widder Restaurant, in 2 of the 9 houses that make up the Widder Hotel, is Stefan Heilemann’s: French-inspired cooking with what the hotel calls influences from more exotic regions, 18 GaultMillau points and 2 Michelin stars. It serves dinner from Wednesday to Saturday, and on Fridays a lunch of 3 to 6 courses from CHF 160.

At the Mandarin Oriental Savoy, ORSINI is the Italian fine-dining room of Dario Moresco, with a Michelin star and 17 GaultMillau points. The Baur au Lac puts Marguita, its Mediterranean restaurant of dishes to share, beside Lake Zurich, with 15 GaultMillau points.