The Dolder Grand in Zurich is adding a new dimension to its culinary offer this summer with the opening of blooms — an al fresco lifestyle restaurant set on the edge of a forest, surrounded by vegetable beds, herb gardens, and fruit bushes. The concept is led by Heiko Nieder, Culinary Director and head of Fine Dining at The Dolder Grand, and focuses exclusively on vegetarian and vegan menus built from organic, regional, and seasonal ingredients — many sourced directly from the kitchen garden on site. The kitchen garden seats 36 guests under awnings that shelter both the tables and the cooking area.
Dishes are served in Nieder’s flavourful signature style — the same kitchen philosophy that drives The Restaurant, applied to plant-based cooking that reflects the rising global interest in how and what we eat. Markus Granelli, Hotel General Manager, describes blooms as going beyond a culinary offering: it embodies a lifestyle. With four permanent restaurants in addition to the new summer pop-up, The Dolder Grand is reinforcing its position as one of Zurich’s most serious gastronomic destinations. Blooms will operate from June to September, weather permitting.