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chef Heiko Nieder
the Dolder Grand
awarded
the amuse-bouche
gault Millau
michelin stars
with caviar
the veal cheeks
wine pairing
mashed potatoes
require
breast
tram
texture
schokoladen Mousse
dimsum
asian fusion
icon
coats
the Tuna Tartar
insane
braque
zumsteg
picasso and Chagall
the Robespierre
the original artwork
alle pareti
james Joyce
chandeliers made
pigeon
artwork
dominic
the Continental
amuse bouche
wild boar
the Enoki mushrooms
the omakase menu
brussels sprouts
luma beef
the hamachi
candied Pork
chicken Karaage
ellermann
belon
st Gotthard Hotel
crepes Suzette
the bouillabaisse
the surf and turf
julia
chef Adriano
the chef Adriano
vitello tonnato
master
unusual
gnocchi
truffle
the Gothic hall
old guild house
roland
giovanni
along the Limmat river
14th century
zürcher Geschnetzeltes
kalbsleber Mit Salbei Und Rösti
lindenhof
goose
calves liver
zürcher Geschnetzeltes
the truffle risotto
with Roesti
pamela
vom Kalbsfilet An Kräuter-pilz-rahmsauce
bleu Gerollt Mit Trüffel-brie
crusted seared tuna
rolled
mild
tagliatelle
the hotel Savoy
paradeplatz
decadent
the sole with artichoke
maitre
dress code
old fashioned
sauerteigbrot Vom Eigenbrötler
field Caviar
pickled
michelin star
the wine pairing
truffle Bread
texture
david and Stephanie
windows
conclusion
unforgettable evening
the Michelin star
a sense
exquisite
animal
purely plant-based
alcoholic beverage
the wine pairing
juice accompaniment
a feast
an unforgettable evening
two Lucas
delightful
combination
the wine list
risotto
base
favourite
turbot
valentine
the chateaubriand
companion
scallops
paired
the dessert cart
wine pairing
sorbet
great combination
match
elegant
4 course menu
loud
the Sankt Meinrad
fabian Fuchs
fitting
wine pairing option
textures
michelin star
tend
