Realtasting
★ 96Krug Rosé 29ème Édition★ 96Barone Pizzini Bagnadore Riserva 2016★ 99Charles Heidsieck Millésime Brut La Collection Crayères 1983NEWThe Restaurant, ZürichNEWTHE VIEW Lugano, an SLH Hotel, ParadisoRECIPEKyoto Jade — Vegan Matcha Creami

From the Restaurant Atlas · Zürich

Pure Cinema on the Adlisberg: Dining at The Restaurant

An evening high above the rooftops of Zürich: why Heiko Nieder’s kitchen at the Dolder Grand remains the city's finest two-star experience, despite a few minor details.

Read the review12 September 2026 · 42 photos

The Dining Room

I · From the Atlas

all 23 reviews →
THE VIEW Lugano, an SLH Hotel

Paradiso · 84

Maritime elegance and grand cuisine with a headwind

Acqua e Farina

Lugano · 82

Crispy Pizza Bliss in the Heart of Lugano

Hotel Splendide Royal Lugano

Lugano · 89

Splendour, Lake Breezes and the Best Breakfast in Lugano

II · Last in the glass

96Krug Rosé 29ème Édition96Barone Pizzini Bagnadore Riserva 201699Charles Heidsieck Millésime Brut La Collection Crayères 1983

III · Rémy's season in September

Grapes!, Mushrooms, First pumpkin — Pinot Noir for mushroom dishes — harvest time!

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Kyoto Jade — Vegan Matcha Creami

IV · From the lab

Kyoto Jade — Vegan Matcha Creami

Matcha is like a good Riesling — the bitterness is not a mistake, it is the point. Sift the powder like you mean it, blend until the color is even jade with no dark specks, and do not let it sit in the sun before freezing or your beautiful green oxidizes to army-surplus olive. Serve it to someone who says vegan ice cream is boring and watch their face.

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