As the days get warmer, the sun fades later and summer approaches, the Dolder Grand welcomes the reopening of its vegan and vegetarian garden restaurant, blooms. Situated on the edge of a forest among vegetable beds, fruit trees and herbs, blooms is headed by the hotel’s acclaimed Culinary Director and Chef Fine Dining Heiko Nieder and his team. Having first opened in the summer of 2023, the innovative culinary hotspot has since been awarded 16 GaultMillau points and gained recognition as one Zurich’s most exciting plant-forward dining destinations.
Open every season from May until September, blooms serves an exquisite menu of organic, seasonal, light and refined creations, in a nature-driven gastronomic experience like no other. Light, modern and simple vegetarian and vegan dishes are crafted entirely from ingredients sourced either from its very own garden, or top-quality, trusted local producers – brought to life in a display of vibrant colours, enticing flavours and masterful creativity. Designed in the style of a terrace, with awnings sheltering the tables and the kitchen and a huge red sculpture by iconic pop artist Keith Haring at its heart, intimate blooms seats just 36 guests.
The menu is presented as a series of tasting experiences, alongside an à la carte selection. Highlights include delicate creations such as a Green Tartare and Eggplant Caviar with herbs, green tomato and miso, Cauliflower with coconut, and a sophisticated Cabbage Roulade served with a shallot-carraway jus. Desserts celebrate natural sweetness through dishes such as Garden Fruits elevated with olive oil and white balsamic, and an Apple Sorbet with shiko and sake.
One of Europe’s leading contemporary chefs, Nieder holds two Michelin stars and heads The Restaurant at the Dolder Grand, where his distinctive approach to fine dining has earned him international acclaim. He is known for his innovative philosophy which blends precision, creativity and a deep respect for ingredients. “Eating healthily is more than just an attitude towards life; it is a conscious way of enjoying food that is both nourishing and sustainable. I’m happy to share with our guests how seasonal, quality produce can be turned into magic, and to highlight how important plant-based gastronomy is becoming within the fine dining landscape,” he said, speaking of the re-opening.
blooms at the Dolder Grand goes beyond a culinary offering, it embodies a lifestyle. One where healthy living takes centre stage, and flavours stand to defy pre-conceptions through Nieder’s culinary mastery.
