A 500 kilogram heavy salt boulder from the Swiss Alps hangs from the ceiling. On the walls you see the quote ”The salt in the soup“ in swiveled neon lettering. Artist Rolf Sachs presents a concept full of contrasts in his re-design of Zurich’s 5-star hotel’s Dolder Grand’s restaurant. he Saltz is both down to earth and theatrical. The son of 60s legend Gunter Sachs stages honest materials on 280 square meters. He spices up the stunning atmosphere with designs by Eero Saarinen and Jean Prouvé as well as bright walls in blue, red and grey. On the culinary side, chef Patrick Hetz completes the work of art. Main courses like Maine lobster tagliatelle with Noilly Prat and cherry tomatoes or slow cooked black cod with miso and pak choy delight worldly taste buds. Meat specialties are prepared on a 600 degrees Celsius hot grill and frequently sliced at the table. Local color is added by dishes such as ’Bremgartner Saiblingstatar’ and Gunzweiler pork filet stewed in beer.
A recommendation from artist Rolf Sachs: “My favorite place is the corner table in the red corner with the red neon light depicting Swiss mountain tops.”
Architecture
Between 2004 and 2008, the Dolder Grand was thoroughly restored and renovated by London architects Foster and Partners.
Design
Saarinen Executive Arm Chair by Knoll; chairs from the collection Prouvé RAW by Vitra
