Wednesday 28 / October / 2026
From bubbling cheese fondue and golden rösti to Michelin-starred creations, Switzerland offers a culinary journey that blends regional traditions with contemporary gastronomy. For visitors, discovering the country's food is as rewarding as exploring its Alpine landscapes, turquoise lakes and picturesque villages.
In Zurich, the Dolder Grand brings these contrasting experiences together, combining traditional Swiss flavours with innovative international cuisine. Opened in 1899, the luxury hotel overlooks the city and lake, with its culinary offering anchored by award-winning The Restaurant, and led by acclaimed Culinary Director and Chef Fine Dining Heiko Nieder.
Resident Manager, Randy Hitti says, “Dining is one of The Dolder Grand's major attractions, with restaurants ranging from Michelin-starred fine dining to intimate Japanese cuisine and seasonal garden experiences.” The Restaurant has earned two Michelin stars and 19 points from GaultMillau, placing it among Switzerland's leading fine dining destinations. “Guests can experience its cuisine in the elegant dining room or at the Chef’s Table, where a small group watch dishes being prepared at close quarters. This really elevates the dining experience and allows them to become fully immersed in the artistry of contemporary gastronomy,” he says in an interview with Times of Oman.
Where tradition meets innovation
At the Dolder Grand, the culinary experience extends far beyond local cuisine: Nieder is known for his creative approach to ingredients, flavour and presentation, bringing unexpected combinations to the table. Among his signature creations served at The Restaurant are Breton lobster with green curry vinaigrette, avocado and herbs; hot-and-sour langoustine; and tender wagyu cheeks served with potato foam. “Other combinations include lychee with cornichon, tarragon and wasabi, and crab and foie gras with mango and vadouvan, a spice blend associated with French-influenced Indian cuisine,” he says with a smile.
These dishes explore contrasts in sweetness, acidity, spice and texture, challenging conventional expectations of fine dining while maintaining a focus on balance and technique. The Restaurant’s tasting menu format allows diners to experience this approach through a progression of flavours, from delicate seafood to richer meat dishes and inventive desserts. Milk ice cream with elderflower, for instance, brings the experience to a delicate and understated close.
More than one dining experience
The hotel's culinary offering also includes Mikuriya, an intimate Japanese restaurant with seating for up to seven guests, where specialties are prepared directly in front of diners by the chef. During the summer, garden restaurant blooms offers al fresco vegetarian and vegan dining in a garden situated on the edge of a forest. Herbs, vegetables and seasonal ingredients take centre stage, with dishes prepared in an open kitchen. A rotating pop-up restaurant programme introduces further variety, with changing concepts exploring different culinary traditions. The Krug Chalet winter pop-up for example serves a specially created Swiss fondue - one of Switzerland's most recognisable dishes - with delicious side dishes in a cosy Alpine setting; refined food coupled with impeccable service.
Together, the restaurants offer contrasting experiences, from elaborate tasting menus to intimate chef-led dining and seasonal meals closer to nature. The magical, one-of-a-kind setting adds another dimension to the experience. The hotel's historic architecture, contemporary addition by Sir Norman Foster and extensive art collection complement its dining spaces, while its position above Zurich provides views of the lake and surrounding greenery.
Beyond the Dolder Grand, other must-try Swiss dishes include fondue’s close cousin, the Raclette, a classic that pairs melted cheese with boiled potatoes, pickled onions and gherkins. Zurich has its own speciality in Zürcher Geschnetzeltes, a dish of thinly sliced veal in a creamy white wine sauce, usually served with rösti. Made from grated potatoes fried until golden, rösti is another Swiss staple. Other dishes worth trying include Älplermagronen, a hearty combination of pasta, potatoes, cheese and cream associated with Alpine cooking. For dessert, Swiss chocolate is an essential indulgence, while Bündner Nusstorte, a caramelised walnut tart from Graubünden, offers a taste of the country's regional baking traditions.
A taste of Switzerland
For travellers, the ideal culinary itinerary combines regional specialities with contemporary dining. A traditional fondue or raclette offers an introduction to Swiss food culture, and local chocolatiers and bakeries offer further opportunities to discover the country's culinary traditions.
At the Dolder Grand, these familiar flavours sit alongside inventive fine dining, illustrating how culinary heritage and modern gastronomy can perfectly complement one another. From Alpine comfort food to carefully composed Michelin-starred creations, Switzerland offers a destination where food becomes an essential part of the journey.
