blooms is a culinary hotspot for regional and seasonal cuisine in Zurich. The outdoor-only restaurant not only has a menu that encapsulates a modern lifestyle, serving only vegetarian and vegan dishes, but also gives visitors the feeling of being a personal guest of Culinary Director Heiko Nieder in the stylish vegetable garden. blooms was awarded 14 GaultMillau points during its first season in 2023. Its elegant yet healthy dishes add a fresh new touch to the culinary landscape – and raise the bar.
A green hideaway – blooms is more than just a restaurant
The garden restaurant, which was recently awarded 14 GaultMillau points, serves a contemporary take on vegetarian and vegan cuisine, with a unique aesthetic. Nestled within the Dolder Grand’s herb garden, blooms is a green, naturistic hideaway in the midst of the vibrant city of Zurich. A visit to blooms promises a multi-sensory experience; the scent of fresh plants, the lushness of the garden with its advanced architectural design and berry bushes, and a striking red steel sculpture by American artist Keith Haring come together to create a place of tranquillity.
Heiko Nieder, who founded blooms, says: “This garden offers a variety of lively colours, smells, flavours and tactile sensations. This is the basis for our dishes and the source of our inspiration.” This is evident in the materials chosen: here, nature takes centre stage and is reflected in a modern design that brings flora and architecture into harmony. Accompanied by lounge music, guests can sit on comfortable wood furniture while enjoying hours of indulgence and relaxation under the sunshades.
Taking healthy cuisine to the next level – Heiko Nieder takes regional and seasonal cuisine to new heights
Heiko Nieder and his team have been preparing light, modern creations ever since their permanent blooms garden restaurant opened. Its vegetarian and vegan dishes showcase the valuable ingredients harvested directly from the restaurant’s own garden. Produce not grown in-house is sourced exclusively from local partners and farmers from the surrounding area. With this, Nieder hopes to imbue the terms “regional” and “seasonal” with new meaning. Whether lunch or dinner, the inspiring menu delights guests from around the world who eat consciously and enjoy delicious and surprising meat-free creations. This groundbreaking culinary concept is not about giving things up. Instead, it encourages us to rediscover the value of local produce. The team of chefs at blooms is inspired by cutting-edge trends to craft a diverse selection of vegetarian creations, mainly vegan, lactose and gluten-free.
Nieder underscores the holistic approach: “If you’re inspired by a vegetable garden, it is clear that the menu should reflect this and, for example, remain meatless.” During the design phase, he was concerned with harmonising culinary delights and ambience. Reading the menu, you can quickly see what Nieder was referring to: native and sometimes forgotten plants such as cornelian cherries, ground ivy, wild berries and woodruff are handled creatively and reinterpreted. The restaurant’s surroundings and concept merge in a fascinating way.
A special highlight: the garden restaurant, home to a varied array of plants and vegetables, promotes biodiversity by offering an ideal habitat for countless animals and insects. It is open for lunch and dinner from Friday to Tuesday between April and October, depending on the weather. blooms returns each year as a firm fixture on the Dolder Grand’s impressive culinary offering.
blooms as part of the Dolder Grand’s overarching culinary concept
Offering an unprecedented level of culinary diversity is an important part of the Dolder Grand’s DNA. Its various restaurants and changing culinary concepts delight hotel guests and are also greatly appreciated by Zurich residents. The Canvas Bar & Lounge is a popular meeting place and, together with blooms, is complemented by four restaurants and the annual THE EPICURE Gourmet Festival. From innovative fine dining in The Restaurant to reinterpreted Swiss classics at Saltz, to traditional omakase at the Mikuriya restaurant, through to changing restaurant concepts: including blooms, the Dolder Grand and its restaurants hold a total of 64 GaultMillau points and 2 Michelin stars. “With its wide range of food & beverage options, the Dolder Grand itself is an important culinary destination in the city of Zurich. It meets a wide variety of needs and creates unique experiences for our guests,” explains Markus Granelli, General Manager at the Dolder Grand.
