From 19 November 2026 to the end of January 2027, The Winter Edition at the Dolder Grand serves winter dishes and festive Swiss classics. The à la carte dishes, created by Michelin-starred chef Heiko Nieder, reflect the breadth and signature style of his cuisine. They are also available as four carefully composed set menus.
Subtle accents of green and gold lend the room a wintry note. Suspended candles cast a soft light, creating a calm atmosphere that reflects the season.
Starters include lamb’s lettuce with a warm egg, brown butter hollandaise and mountain potato Gröstl; house-cured salmon with honey mustard sauce and dill; and prawn cocktail with pineapple and Piment d’Espelette. There is also a festive potato soup with white truffle from Alba and goose prepared two ways, served with Waldorf salad, walnuts and Cumberland sauce.
Main courses include cheese fondue “Tradition”, Fondue Chinoise, capuns from Graubünden with Blanc de Noir foam and Périgord truffle, and steamed carp fillet with horseradish sauce. Other options include René’s Christmas duck with chestnuts, red cabbage and quince compote, saddle of venison “Baden-Baden” and beef fillet “Rossini”.
To finish, there are vermicelles made with Ticino chestnuts and served with Zug kirsch, vanilla ice cream and whipped cream, Grandma’s baked apple with marzipan, almonds and cinnamon, or warm chocolate cake with preserved prunes and speculoos sabayon.
OPENING HOURS
19. November 2026 until the end of January 2027
From Thursday to Sunday from 7.00 pm
MENU
The menu will follow shortly