Second season for blooms

ZÜRICH. blooms is Zurich's culinary hotspot when it comes to regional and seasonal cuisine. The outdoor-only restaurant not only offers a menu that epitomises a modern lifestyle, but also gives visitors the feeling of being a private guest in Culinary Director Heiko Nieder's stylish vegetable garden. The garden restaurant was awarded 14 Gault Millau points in its very first season. With its sophisticated creations, it not only sets new accents, but also new standards.

Green Hideaway

The garden restaurant, which has been awarded 14 Gault Millau points, not only impresses on the plate, but also with its unique aesthetics. Nestled in the Zurich luxury hotel's own vegetable garden, blooms symbolises a green hideaway in the middle of a vibrant city. A visit to blooms promises a multi-sensory experience: the scent of fresh herbs, the lush greenery of the architecturally sophisticated garden with its berry bushes and the significant red steel sculpture by American artist Keith Haring combine to create a place of inspiration and tranquillity. Heiko Nieder, initiator of blooms, says: "This garden offers a variety of vibrant colours, scents, flavours and tactile impressions. This is the basis of our dishes and therefore the source of our inspiration." Even the choice of materials is recognisable: Nature takes centre stage here and paints a modern picture that harmonises flora and architecture. Guests can enjoy hours of pleasure and relaxation while listening to lounge music on high-quality wooden furniture and under awnings.

Heiko Nieder takes seasonal cuisine to a new level

Since the opening of the permanent garden restaurant blooms, Heiko Nieder and his team have been preparing light and modern creations. Valuable ingredients harvested directly from their own garden enrich the vegan dishes. Anything that cannot be grown in-house is sourced exclusively from regional partners and local farmers. The Culinary Director of the Dolder Grand thus gives new meaning to the terms "regional" and "seasonal". Whether lunch or dinner - the inspiring menu delights guests from all over the world who want to eat consciously and who like to be surprised by meat-free creations. This pioneering culinary concept is not about giving up. It encourages guests to rediscover the value of local produce in a suitable ambience. The blooms kitchen team has its finger on the pulse of the times and offers a diverse selection of vegan, lactose-free and gluten-free dishes. Culinary Director Heiko Nieder underlines the holistic approach: "The colours and flavours of the garden are an inspiration for the vegan cuisine at blooms". It was already a personal concern of Heiko Nieder's during the conception phase that culinary art and ambience should become one at this location. If you read the menu, it quickly becomes clear what Nieder means by this. Ingredients from the restaurant's own garden are processed in an innovative way, surprisingly reinterpreted and the guest is part of the creative culinary process. In this way, blooms represents a fascinating symbiosis of environment and restaurant concept, where a modern lifestyle becomes culinary reality. The special highlight: the garden restaurant with its variety of plants and vegetables promotes biodiversity. The garden restaurant is open for lunch and dinner from Friday to Tuesday from April to October, depending on the weather, and returns annually as an integral part of the overall culinary offering.

The unrivalled culinary diversity at the Dolder Grand is an important part of the hotel's DNA. The different restaurants and changing culinary concepts delight hotel guests and are also highly appreciated by Zurich locals. The Canvas Bar & Lounge is a popular meeting place and, together with blooms, is complemented by five restaurants and the annual THE EPICURE gourmet festival. From the innovative gourmet cuisine in The Restaurant to the newly interpreted Swiss cuisine in Saltz and the traditional Omakase food culture in the Mikuriya restaurant: including blooms, the Dolder Grand and its restaurants have a total of 64 Gault Millau points and 2 Michelin stars. "With its diverse, indulgent offering, the Dolder Grand alone is an important culinary destination in the city of Zurich. It caters to a wide variety of needs and creates unique experiences for guests," explains Markus Granelli, General Manager at the Dolder Grand.