While The Epicure by Heiko Nieder is on pause for 2026 following the 10^th series in 2025, the culinary programme at The Dolder Grand continues this autumn with a special Krug four hands dinner.

Hosted by Krug Ambassadors Heiko Nieder and Konstantin Filippou, together they will come together at The Restaurant to create a six-course menu accompanied by a selection of Krug Champagnes.

The evening will celebrate Swiss hospitality and international exchange, with the two chefs bringing their personal styles into a dialogue of flavours, craftsmanship and creativity. Nieder’s innovative creations will fuse Filippou’s purist cuisine, shaped by Austrian as well as Greek-Mediterranean influences.

Since the opening of The Dolder Grand in 2008, Heiko Nieder has been Chef Fine Dining at The Restaurant, where he has honed distinctive cuisine that combines precision, creativity and depth of flavour. Under his leadership, The Restaurant has become Zurich’s most highly decorated restaurant, awarded 19 Gault & Millau points and 2 Michelin stars.

Since April 2021, he has also served as Culinary Director, overseeing the hotel’s entire culinary concept, including its five restaurants, among them the farm-to-table garden restaurant blooms. His latest format is The Chef’s Table, an exclusive experience set directly in his kitchen, where guests can witness the brigade at work.

Konstantin Filippou opened his eponymous restaurant in Vienna, which received its first Michelin star in 2014. In 2018, a second Michelin star followed. In 2016, he was named Gault & Millau’s Chef of the Year. In addition to his fine-dining restaurant, Filippou also runs the wine bistro O boufés in Vienna.

His cuisine is purist, focusing on the ingredients and their pure flavours. Konstantin Filippou combines Austrian ingredients with Greek-Mediterranean aromas, placing particular emphasis on fish and seafood. The result is a distinctive cuisine in which heritage, precision and personal expression come together.

CREDITS
Photography: © Fabian Häfeli