Blooms is the culinary garden of chef Heiko Nieder. At this outdoor-restaurant on top of Zürich, all dishes are vegan, gluten and lactose free, sustainable and delicious. With exceptional homegrown products at its disposal, Blooms extends next to a forest and offers a relaxed atmosphere in which art, gastronomy and nature come together.
Tucked away in the lush green hills above Zurich, The Dolder Grand is more than just a luxury hotel and a landmark of opulence and refinement that has been captivating guests for 125 years. With its rich history and breathtaking views of the city, lake and distant Alps, The Dolder Grand is a culinary castle atop Zurich, and among its many offerings, from a world-class spa to an exquisite art collection, the hotel’s culinary scene stands out.
Chef Heiko Nieder, whose approach has already earned him two Michelin stars and 19 Gault&Millau points at the hotel’s flagship fine dining restaurant, The Restaurant, is the culinary director of this castle, and within its walls he grows an impressive culinary garden. 
This is Blooms, a seasonal alfresco restaurant that redefines what it means to dine sustainably and deliciously.
A Vision Rooted In Nature
Blooms is the embodiment of a vision that combines nature, sustainability and haute cuisine in a seamless and enchanting experience. Open from June to September, Blooms is situated on the edge of a forest and nestled among flowering vegetable patches, fragrant herbs and lush fruit bushes – it’s a place where the line between kitchen and garden is blurred. Here, produce grown just steps from the tables finds its way onto plates in vibrant, creative dishes that celebrate the seasons.
The restaurant’s setting is nothing short of magical. The open-air terrace, which can seat up to 36 guests, is protected by elegant awnings, creating an intimate atmosphere that feels both exclusive and relaxed. Sitting under these canopies, guests are treated not only to exceptional food, but also to sweeping views of the surrounding forest. The central presence of a monumental sculpture by Keith Haring – a vibrant splash of modern art amidst the natural landscape – adds a unique and contemporary edge to the experience, reminding guests that Blooms is a place where art and gastronomy converge.
The Garden Of Chef Heiko Nieder
With Blooms Chef Nieder expands his culinary repertoire, creating three distinct menus that are “vegetarian, vegan, organic, regional and seasonal” and as fresh as the environment in which they are served. Dishes at Blooms are a commitment to health, sustainability and the highest standards of culinary excellence and guests can choose to eat à la carte, too.
Nieder’s philosophy at Blooms is one of simplicity and purity. The ingredients are the stars of the show, and his role as a chef is to bring out their natural beauty and flavor, rather than overshadowing them with unnecessary complexity. This approach results in dishes that are as visually stunning as they are delicious – each one a vibrant tableau of color, texture and flavor.
The garden plays a central role in this process, providing the restaurant with a bounty of produce ranging from crisp lettuces to aromatic herbs and sweet, sun-ripened berries.
“We source ingredients and ideas from our kitchen garden – an array of vibrant colors, flavors and tactile sensations. Many of the delights on the plate come straight from our own garden. Otherwise, we source top-quality products from local producers,” says Nieder.
A typical meal might start with a tomato and strawberry salad with freshly picked greens dressed in a light vinaigrette with herbs from the garden, followed by a savory green “tartare” with hints of aniseed and citrusy herbs, or the delicious Chawanmushi with peas, seaweed, curry and tonburi – a seed that remain of sturgeon eggs and therefore is known as ‘the caviar of the fields’.
Main courses could include the cauliflower claypot with green pepper and tofu, a delicious vegetable stew for two, or the potato and cabbage wrap, served with an intense roasted onion cream that acts as a flavor booster and an unexpectedly delicious tomato and coffee jus that adds umami throughout.
Desserts at Blooms are a celebration of the fruits of the season, with offerings such as the garden fruits with olive oil, white balsamic vinegar and a few splashes of Château Galoupet – perhaps the finest rosé from Provence, or a surprising coconut cheesecake with a refreshing raspberry sorbet and matcha.
Each dish is a testament to Chef Nieder’s belief that the best food is made from the simplest, freshest ingredients, treated with respect and care.
A Multi Sensorial Experience Made By Nature
Dining at Blooms is an experience that engages all the senses. The sight of the garden, the sound of the forest, the scent of fresh herbs in the air, the feel of the warm sun on your skin – all these elements come together to create an immersive dining experience created by nature.
The atmosphere at Blooms is dynamic, changing with the weather and time of day. On a warm summer evening, the air might be filled with the scent of flowers and the sound of crickets chirping in the background. On a cooler day, it might be the gentle rustling of leaves and the earthy smell of the forest after a rain shower.
The design of the restaurant also plays a part. The awnings that cover the dining area are not just functional; they are part of the aesthetic, providing a sense of intimacy and protection while allowing guests to feel connected to the natural surroundings. Tables are arranged to provide privacy while still allowing guests to take in the sweeping views of the forest, and the presence of the Keith Haring sculpture provides a focal point for the space, its bold lines and bright red contrasting with the soft greens and browns of the natural surroundings.
A Lifestyle Embodied
Blooms embraces health and sustainability and this philosophy is evident in every aspect, from the choice of ingredients to the way the food is prepared and presented. It is a place where the act of eating becomes a way of celebrating the earth’s bounty and the joy of sharing a meal with others.
The lifestyle Blooms promotes encourages guests to slow down, savor each bite and be present in the moment. This approach is reflected in the pace of the meal, which is leisurely, relaxed and unhurried, allowing guests to fully enjoy the experience.
Blooms’ commitment to sustainability is evident in the way the restaurant operates. Ingredients are sourced locally wherever possible, reducing the carbon footprint associated with transporting food over long distances. But Blooms goes beyond sustainability in another important way: The vegan menu is not only a response to environmental concerns, but also reflects a growing awareness of the benefits of a plant-based diet. By offering delicious, satisfying meals that are free from animal products, gluten and lactose, Blooms is making a statement about the future of eating – a future that is healthy, sustainable and in harmony with the natural world.
A Culinary Destination
Blooms is part of The Dolder Grand’s broader culinary offering, which includes a range of dining options from the two Michelin-starred The Restaurant to the casual, regional cuisine of Saltz or the hidden eight-seat omakase Mikuriya, These restaurants, along with the Canvas Bar, the Krug Lounge and a frequently changing pop-up space, make The Dolder Grand Zurich’s premier dining destination.
For guests of The Dolder Grand, a visit to Blooms offers a chance to reconnect with nature in a setting that is both luxurious and down-to-earth. For those who live in Zurich, Blooms offers a unique dining experience to escape for a few hours and enjoy the peace and tranquility of the forest. And as the culinary garden continues to grow, Blooms offers a glimpse into the future of dining that is both sustainable and delicious.
Blooms
Kurhausstrasse, 8032 Zürich, Switzerland
www.thedoldergrand.com/restaurant-blooms
