Heiko Nieder's kitchen gets Chef's Table

ZURICH. From 11 March 2026, The Restaurant at The Dolder Grand will offer a new form of personalised fine dining. With "The Chef's Table", guests will have the opportunity to experience the culinary signature of Chef Fine Dining and Culinary Director Heiko Nieder in an intimate setting directly in the kitchen of Zurich's most highly acclaimed restaurant. In a specially raised seating area that can accommodate four to five guests, they can watch the dishes being prepared up close while the nine-strong kitchen crew, led by Heiko Nieder, prepares each dish with the utmost precision and creativity.

The Chef's Table offers an insight into the workings of a kitchen awarded 19 Gault Millau points and 2 Michelin stars, allowing guests to experience creativity, craftsmanship and processes first-hand. The Chef's Table is available on request during The Restaurant's regular opening hours. The experience is offered at lunchtime and in the evening as a 7-course The Restaurant menu at the same prices as in The Restaurant. A vegetarian menu is available on request.

Since The Restaurant opened in 2008, Heiko Nieder has shaped the culinary signature of the Michelin-starred restaurant as its fine dining chef. Since 2021, he has also been responsible for the entire gastronomic direction of the establishment – consisting of four restaurants and changing pop-up concepts – as Culinary Director. With his distinctive aromatic cuisine and his sense of precision, structure and curiosity, Heiko Nieder is one of Europe's leading and most innovative chefs.

As the initiator of THE EPICURE, he celebrated a special milestone in the world of haute cuisine with the tenth edition in 2025; the event will take a break in 2026 to further develop the concept and will return in 2027 with the usual high quality and contemporary cuisine. Instead, on 31 May 2026, an event will take place at the Dolder Grand that will bring the atmosphere of the French Riviera to Zurich and showcase the culinary diversity of the establishment. With his two cookbooks, "Heiko Nieder – The Restaurant" and "Private Dining – Fine Dining at Home", published in 2025, Heiko Nieder also opens his kitchen to the world outside the Dolder Grand. Both works bear the same signature as his menus: clear, precise and accessible, without losing any depth.