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8 Reviews
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Lunch tasting menu at the highest level
The Restaurant is a top gourmet address with currently 19 Gault Millaut points. The service is very courteous but not stiff. On Thursdays and Fridays you can book the tasting menu - along with other menus. Reservations are essential as far as I know. Even if the price of the tasting menu has increased by 40% in recent years, it should still be a relatively fair offer - if it's worth it to you. Others buy a 2-day open-air pass for 140.-, others 2 hours of culinary high culture. With sufficient advance notice, even the dog can come along. If you want to save the cost of the parking garage, you can always find parking spaces if you drive into the forest on the right. The wine list is overwhelming. The prices in some cases too, but we found an excellent Tempranillo at a fair price. If it's served by the glass, ask about the price. We once had a Zurich country wine for 45.- a glass/dl. Oh well. By the way: at lunchtime, The Restaurant opens at 12 noon sharp. If you arrive half an hour earlier, you may have to have an aperitif in the restaurant one floor below.
Be the first to ReplyFine dining at its best
What Heiko Nieder and his crew put on in The Restaurant is simply amazing. We have rarely been so impressed by a dinner from start to finish. The menu was elegant, exotic, varied, balanced, everything was just right. The great service also contributed significantly to this lovely evening. The perfect place for a special evening!
Be the first to ReplyYes…. but….
Very good cuisine with Japanese tastes... very creative... Well-controlled cooking. On the other hand, it's a shame that the service staff only speaks German or English. When we ask if someone speaks French, we never get an answer... so we miss the explanations of the menu... This demonstrates a certain arrogance towards the Welches. In Switzerland we have 3 national languages… including French…! 19 out of 20 for the kitchen but 10 out of 20 for the reception Too bad...we won't come back.
Be the first to ReplyThey don’t take allergies seriously stay away to not end up with risks to your health.
During our visit to “The Restaurant” in Zurich, which boasts 2 Michelin stars and 19 points on Gault & Millau, we were deeply disappointed and felt the need to leave after only the second amuse-bouche. Here’s why: 1. Reservation Troubles: Upon our arrival, the staff took an astonishing 15-20 minutes to locate our reservation. Despite being assured during our check-in just a few hours earlier that our reservation was confirmed, we were told at the restaurant that no such reservation existed. 2. Allergy Mishaps: Ahead of our dining experience, we informed the reception of specific allergies around 45 minutes before our meal. We reiterated these allergies when we were first presented with the amuse-bouche, only to find two containing the very allergens we mentioned. When ordering, we once again emphasized the allergies, yet were shockingly served a second set of amuse-bouche containing these allergens. The risk to my health was undeniable, and I was unwilling to jeopardize our entire trip over potential oversight that could result in a hospital visit. 3. Staff Response: Throughout our interactions with the staff, including a discussion with the duty manager, we felt our concerns were taken lightly. It was as if no one grasped the gravity of serving food with allergens to someone with specific allergies. In the end, we chose to cut our dinner short and leave. While the two glasses of champagne we had consumed were comped, the experience was unsettling and downright dangerous. In a restaurant of such high calibre, one would expect meticulous attention to detail and utmost care for the well-being of their clients. Sadly, this was far from our experience at “The Restaurant”.
Be the first to ReplyAn impeccable dinning experience, value for money.
Impeccable dinning experience in terms of service, ambience and food. From appetizer to dessert end to end, all came with food with varieties, layers of tastes and texture of food in different colors. Refreshing, filling up your appetite but not bound by the tradition concept of different courses. A bit of fusion comingling Japanese, French and Swiss Cuisine.
Be the first to ReplyPerfection
Everything was perfect! Every dish is a lovely surprise! The service is very professional but also very kind! Definitely an experience to add to the bucket list! We were lucky to visit the restaurant twice and cannot wait to be back! Thank you to the whole team: you rock!!
Be the first to ReplyThe Lobster Club by The Restaurant
A pop up culinary event by Mr. Heiko Neider and his team from The Dolder Grand’s two Michelin stars restaurant, aptly named “The Restaurant”. Since I really love Lobster and have enjoyed Mr. Heiko’s “Yellow” dish at the “The Five” dining extravaganza in November 202, this is definitely a pop-up event, I could not miss. My partner and I dining experience started by a warm welcome by Mr. Pedro, who brought us to our table in the terrace. Our wait staff for the evening is Laura, who is delightful and very professional at her job. She took our order for an aperitif and offered an excellent choice of Rosé for my partner. Our drinks came in a jiffy and accompanied by “Grüss von der Küche” - baked paprika flavoured baguette with smooth, light and creamy “Thousand Island” like sauce. The combination did amuse the all the tastebuds in our mouths. Laura is also well versed with the wine selection. Bravo! Laura recommends to start with The Chef’s Choice Small Bites, which consist of five different savouries out of six listed on the menu. 1) Gillardeau Oyster 2) Crispy Lobster Californian Wrap 3) Octopus Ceviche 4) Omelette with Avocado & Wasabi 5) Macaron with Lobster & Vadouvan Our favourite is the Gillardeau Oysters, which is outrageously delicious and as orderly ranked. Following the small bites, we commence with our starters. My gorgeous partner ordered the Wild water Shrimps with Mango, Seaweed and Curry and I had “The Lobster Club” Soup. Both our starters have increased the delicious factor at least three notches up the food joygasm scale. After our starters, we were offered Tagliolini with preserved Périgold Truffle. Pedro gave us a healthy serving of the fabulous truffle, shaved at the table with a wink and a smile. Silver star service - After the small intermission of enjoying great food, enters the main event, the reason why I’ve made the reservation 51 days in advance … The Lobsters from Maine. I ordered the one prepared with green curry and my partner decided on the one cooked in lemon butter and estragon. Both dishes are served with a good portion of ridged potatoes and french dressed salat. The dish looks so exquisite and at each mouthful, the taste got deliciouser … deliciouser and our tummies got fuller and fuller. Huge compliment to the kitchen team. We were contemplating about dessert, should we order or should we go? We chose the former and so happy we did. We took two of the desserts available; Strawberries with Yuzu pepper and Rosé Champagne for the lady and I took the Chocolate cake with Marula Fruit Ice. They were yummy-licious!!! Our overall dining experience was Grand and more. It was perfection from the beginning to the last lick of my Espresso teaspoon. I would go again in a heartbeat but it does come with a handsome price tag which could easily be 200.- more if we each ordered the whole lobster and open a bottle of wine. Nonetheless, it was money worth spending. At time of published, our friends have informed us that only waiting list slots are available, however according to the wait staff, you could try to call the restaurant on the day to check for availability. They might have a table or two free. We were also inform that following this pop-up which runs till end of August 2022, The Restaurant will be having a Lebanese special. We will definitely be making another reservation soon. So do like this page for more …
Be the first to ReplyExperience was memorable - but not for the right reasons
The entrance was very underwhelming, we were shown to a table with no particular attention to us, which is fine for a hotel restaurant but not one with plaques of its 2 Michelin stars or 19 Gault Millau points at the entrance. We immediately felt the room was loud - it has horrid acoustics but we were even more shocked at the jarring decor. However, this can be ignored if the meal is good. Sadly, it was not. The atmosphere was further enhanced by the constant coughing from left, right and center! The two children lying down on the couch were sniffling and coughing, touching everything that the waitress then touched - the same waitress serving half the restaurant. Then, a joyous cacophony of coughs from our left too - from a couple who seemed to take turns filling the silence with sniffling, blowing their noses and coughing. A lovely start.
We sat there for so long that I felt like all the servers were trying to get away with serving one less table and pawn it off to someone else, especially since we were smack in the middle of the room, right at the intersection of all the germs whizzing through the air. Finally, we flag someone for the wine list. We wait. We ask again. We wait, almost as if playing some kind of perverse game to see how many times we would ask for the wine list before giving up. I twist and turn, clearly trying to get service, and someone finally notices me and comes over. I ask for the wine list in a more hurried tone, and they finally oblige us.
Amuse bouche comes: the baked potato is great, but nothing else is. It’s a mixture of unnecessary spices and seaweed that they should’ve thrown out last year. Half of them are full of Asian ingredients like bao and kimchi, and so I ask a waitress whether it is Asian-influenced and she says no without hesitation. I don’t care if it is Asian influenced, but the dishes continued to show their Asian undertones and so this was a clear lie. Also, why is their spice on everything? You’d only use spice if you had something to cover up…
The bread comes. It is cold, but it gets warmer towards one side. There is ONE piece fully warm. It is a gradient of temperature. I’m sure that was intentional. The bread, and the butter, are not particularly good. We wait. First course comes, the woman explaining it glosses over half the ingredients, as if there’s isn’t a menu in front of me that I can read all of what she says, and more, myself. Second course comes, three soups. This time, the menu neglects to mention a bunch of ingredients like berries in the bottom of my soup. I won’t even begin o say how hard it was to drink those soups - they were pure salt. The taste is the last thing I care to complain about. Instead, when clearing the dishes, she spills soup on my chair. I only catch it when she is wiping it vigorously, reassuring me it didn’t spill onto my bag or coat. I seriously doubt anything more than vigorous wiping is used to clean furniture there, so the remnants of that soup will forever be stained in that chair.
The main comes, there is curry sauce in a meat. Really, try to tell me it isn’t Asian influenced. More spice and Asian food! They give us a proper knife, however all these mini dishes mean there is literally no way to cut the meat on a surface that fits the knife. I really experimented for a while to see what angles the knife could plausibly used from, there are none. Since they had only given us mini forks and spoons the whole meal, which their hands continuously knocked over as they set plates down, this was really unnecessary. On the note of setting plates down - they were clearly too heavy for the waitresses. They were practically throwing them down when they got close to the table. They had to balance several at the same time - clearly understaffed. It felt like they were constantly sprinting around.
We were celebrating a birthday, and the chef came over and just said ‘congratulations’, looking forward to our table, not to either of us. If you’re going to try, come on, try a little harder, please and thanks. We could see his expression change the second he turned around from thanking customers to going back in the kitchen, it was all just insincere facial expressions and hollow words.
Just when I thought this saga was over, they do not bring out petit fours, but ask you to choose. To choose? Why do I get a set menu if I have to choose? Better yet, they cannot show them to you for hygiene reasons (I’m sure they’ve realize that the people all around would just cough on the tray as they pointed to what they wanted) but then they give you a menu which every other table has touched to choose your petit fours - how hygienic! I ordered a vanilla tonka bean sweet, and what came was pure chocolate. We had already left the cake they gave us to celebrate and a bunch of other desserts because their chocolate was just sub-par. Why would I want additional chocolate when I ordered vanilla?!
The final thing I must mention is we ordered a bottle of sparkling wine, which we did not finish. We asked them several times to cap it and save it for later, which they agreed to graciously, without capping it. Finally, we left the restaurant. The farewell was nonexistent, we just walked out, but our experience followed us to the room. Turns out, our bottle sat open for over an hour from our first request to when they brought it up to our room, still uncapped, at least 30 minutes after we had left the restaurant.
It is evident that the reason this place does not have a proper name is because they do not want to be recognized by anyone who has ever had the misfortune of dining here.