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Experience something truly unique at the Krug Chalet at the Dolder Grand in Zurich. Enjoy Krug Grande Cuvée 173rd Edition paired with an exclusive fondue, crafted by Michelin-starred chef Heiko Nieder and Maître Fromager Rolf Beeler, in the warm and intimate setting of the chalet on the terrace of the Saltz restaurant.
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A word from
"There are so many beautiful things to discover in the world."
Heiko Nieder - Chef
About the Ambassade
Perched above Zürich, The Restaurant at The Dolder Grand offers guests panoramic views of the city and Lake Zürich. Under the leadership of Chef Heiko Nieder, the restaurant received two Michelin stars and 19 GaultMillau points, making it one of Zürich's most acclaimed fine dining venues. The Restaurant is celebrated for its innovative gourmet cuisine that defies classic culinary preconceptions, providing guests with a surprising and seemingly endless array of flavors.
About the Krug Lover
Acclaimed German Chef Heiko Nieder is the culinary mastermind at The Restaurant in Zürich's Dolder Grand. His innovative cuisine, characterized by a remarkable spectrum of flavors that transcend traditional taste concepts, has earned him two Michelin stars and 19 GaultMillau points. Nieder is celebrated for his innovative approach and meticulous attention to detail. In 2014, Nieder initiated The Dolder Grand's annual gourmet festival, THE EPICURE, further cementing his influence on the culinary scene. As a Krug Lover, he finds inspiration in crafting dishes that elevate and complement the nuances of Krug champagnes.
How would you describe your culinary philosophy?
I want to offer guests a light, modern cuisine with unusual flavor combinations that allow them to discover something new and enjoy their time with us.
What are your sources of inspiration?
Primarily from my own imagination. However, in today’s world, it’s nearly impossible to remain completely untouched by external influences such as Instagram and similar sources.
What has been the most important experience you've had, inside or outside the kitchen?
Becoming a father… After that, everything changes!
What is your ultimate dream meal?
It doesn’t exist yet! That’s why I’m constantly searching and coming up with new dishes…
How would you describe yourself in three words?
Honest, detail-oriented (or a little nitpicky ), creative
What is your favourite Krug food pairing?
Porcini mushrooms with rice and Shio Koji-Beurre Blanc
What makes Krug so special to you?
It has a profound character, is never boring, always tastes exceptional, is elegant, unique, extraordinary, the perfect pairing companion, and so much more…
Krug Ambassades
