Earlier this month, Saltz all-day dining restaurant made its debut at the Dolder Grand in Zurich. Designed by artist Rolf Sachs, the restaurant aims to provide “a unique atmosphere of relaxed familiarity combined with an air of understated opulence.”
The menu was created by Chef à la Carte Patrick Hetz and includes international cuisine with regional, locally sourced ingredients. The menu will include dishes such as homemade saffron ravioli, grilled Wagyu-Tataki and whole sea bass baked in salt crust.
The Saltz bar includes innovative pre-dinner cocktail classics made almost exclusively with Swiss ingredients. Saltz also serves a selection of Swiss fruit brandies and beers brewed by regional and local microbreweries.