The Restaurant at the Dolder Grand has introduced a new, highly personal form of fine dining. With “The Chef’s Table”, guests are invited to experience the culinary signature of Chef Fine Dining and Culinary Director Heiko Nieder in the heart of the kitchen of Zurich’s most highly awarded restaurant.
In a bespoke raised seating area accommodating up to five guests, diners can observe the preparation of each dish, while the 9-member kitchen brigade led by Nieder crafts every course with utmost precision and creativity. The Chef’s Table offers a rare insight into the workings of a highly decorated kitchen, one awarded 19 GaultMillau points and 2 Michelin stars, revealing the magic and artistry of fine dining usually hidden from view.
The Chef’s Table experience is offered for lunch and dinner in the form of The Restaurant’s signature 7-course tasting menu, with a vegetarian menu available on request.
CHEF FINE DINING AND CULINARY DIRECTOR HEIKO NIEDER
Since the opening of The Restaurant in 2008, Heiko Nieder has shaped its culinary identity as Chef Fine Dining. In 2021, he also took over as the Dolder Grand’s Culinary Director and oversees the gastronomic direction for all four restaurants as well as a series of inspired, seasonal pop-up concepts. With his distinctive approach to flavour combinations and his technicality, structure and curiosity, Heiko Nieder is regarded as one of Europe’s leading and most innovative chefs.
Nieder is also the founder and driving force behind THE EPICURE, the Dolder Grand’s annual gastronomy festival which celebrated its milestone 10th edition in 2025. This year, the event will take a hiatus as the concept is further developed, returning in 2027 with a refined vision of contemporary culinary excellence.
Instead, a series of bespoke evenings come to life: on 18 April, Heiko will welcome Guest Chef Josiah Citrin from 2 Michelin-star restaurant Mélisse in Santa Monica, California, to create a curated 8-course dinner perfectly paired with rare selections from Maison Krug. The four-hand dinner is a return of hospitality – Heiko visited LA-based Josiah last year. Also, on 31 May 2026, the Dolder Grand will host an event that brings the French Riviera to Zurich, further placing the hotel’s culinary diversity centre stage.
With his two cookbooks, “Heiko Nieder – The Restaurant” and the 2025 “Private Dining – Fine Dining at Home”, Heiko Nieder opens the doors to his kitchen beyond the Dolder Grand. Both works reflect the same signature style as his menus: clear, precise and accessible, without compromising on depth.
