Fine dining begins at the Dolder Grand – and is now making its way into private kitchens thanks to Chef Fine Dining & Culinary Director Heiko Nieder’s newly launched cookbook. ‘Private Dining – Fine Dining at Home’ features over 70 recipes by the 2 Michelin starred, 19 GaultMillau Chef, and opens the door to an experience that transposes the culinary signature of The Restaurant and the Dolder Grand into everyday life: inspiring, precise, and surprisingly accessible.
“As a chef who is also passionate about cooking at home, I wanted to create a book that makes fine dining possible in private kitchens,” says Heiko Nieder. “And it can be simple – but never simplistic.”
The book guides readers through the perfect evening, from aperitif to delicate starters and main courses, all the way to desserts and base recipes. Enhanced by the chapter ‘The Art of Perfect Flavour’, it becomes clear how much balance and nuance matter – from salt, sweetness and acidity to crispness and spice.
‘Private Dining’ is more than a recipe book, it is an invitation to rediscover fine dining for oneself and one’s guests. It was not created in a professional kitchen, but in Heiko Nieder’s home – cooked, developed, and photographed in a warm and familiar setting.
It spans refined classics to modern signature ideas. Examples from the recipe index include: veal fillet with pommes dauphine, salad and herbs; “Schlemmerschnitte”; burratina with tomato, watermelon, sesame and kimchi dressing; prawns with mango, sea greens and vadouvan; hamachi with yuzukoshō, cucumber and shiso; or scallops with miso, kombu and truffle.
The Dolder Grand, a playground of creativity, remains a tangible source of inspiration for Nieder; many of his recipes and ideas emerge as a seamless interplay between the professional kitchen and his family home – becoming elegant yet practical dishes perfect for entertaining guests.
‘Private Dining – Fine Dining at Home’ is available in bookshops, online and at the Dolder Grand.
