Spring is calling for fresh raspberries – that is the message from Zurich’s leading luxury resort, the Dolder Grand. It has remained open, throughout, but it can only feed inhouse hotel guests. Never mind. It is cleverly offering dishes to go. Some are ready to eat:
‘Sweeten your weekend with our cake special – the raspberry tart by Christian Hümbs (see above). Fresh raspberries, Creme Chantilly, raspberry jam and delicate shortcrust pastry – that’s what spring tastes like. Tarte for approx. 4 people, 22cm diameter’.
There are such hotel classics as Caesar Salad, and steak tartare. There are also, changing every week, lunch dishes, pre-packaged and ready for the microwave. As a change, try a multi-dish weekend brunch table, lots of little dishes that include Selection of bread and pastries, Bircher muesli and fruit salad; Seafood essence “hot and sour” by Chef Fine Dining Heiko Nieder; Mezze variations from Chef Oriental Firas El-Borji; Beef tartare, Caesar salad, cheese and meat platter, home-smoked salmon; Asparagus with wild garlic pesto and spring potatoes,; Zurich sliced meat with rösti and market vegetables from Chef a la Carte Julian Mai; “Financier” with vanilla cream from Christian Hümbs, plus a 75ml bottle of AR Lenoble Champagne.
The hotel offers free local delivery, and it will also add bunches of flowers.
The Dolder Grand re-opened its world-renowned spa to outsiders as of 27 April 2020, and overnight packages for, say, bed and breakfast, and a facial, are already proving very popular (and why not take food, as above, home with you?). Hotel MD Mark Jacob is, not surprisingly, thinking of continuing this ‘to go’ food offering even when life gets on to what will be a new normal.