THE new Saltz restaurant recently opened in the Dolder Grand, Zurich, a member of the Leading Hotels of the World and Swiss Deluxe Hotels. Artist Rolf Sachs took charge of planning the interior design, while Chef à la carte, Patrick Hetz, developed a new menu concept to match. The Saltz (14 GaultMillau points) restaurant exudes a unique atmosphere of relaxed familiarity combined with an air of understated opulence. It is a place where guests can see things from a completely new perspective. Artist Rolf Sachs has repurposed elements from the Swiss landscape and used cultural references as his source of inspiration for the interior design of the new restaurant. The cosmopolitan menu includes international classics as well as typical locally sourced, seasonal products. "The Saltz restaurant is a new approach at the Dolder Grand. It's a place for new encounters, for finding inspiration, for lingering a while and for setting trends in the culinary world," explains Managing Director Mark Jacob. In the restaurant, which is 280 square meters in size, Rolf Sachs combines unusual materials such as salt, rock, felt and neon lights in unexpected ways in order to create works of art and furniture, which are then paired with classic chairs from Eero Saarinen and Jean Prouvé. Visitors are treated to a variety of atmospheres that invite them to respond with their own feelings and ideas. The artistic design adds elements of color, with blue, red and grey being the dominant hues. A 500-kilogram rock from the Swiss Alps hangs from the ceiling on a red climbing rope, creating a central point to draw together the different moods of the design. "My favorite spot is the table in the corner that is decorated completely in red with red neon lights depicting Swiss mountain peaks," said Rolf Sachs. Chef à la carte, Patrick Hetz, has created a menu of uncomplicated sophistication, which is characteristic of the simple yet refined approach he takes to cooking. The à la carte menu abounds with classic international starters such as grilled Wagyu tataki with spring onions, coriander and chilli, or ceviche of sea bass with grapefruit and sweet potatoes. The mains include delicacies such as Maine lobster tagliatelle with Noilly Prat and cherry tomatoes, or slow-cooked black cod with miso and pak choi. Patrick Hetz particularly recommends the salt-baked sea bass. Meat specialities and special cuts are prepared on a grill set to 600 degrees Celsius. They are then carved by the waiting staff directly at the guest's table. The daily specials list features regularly changing regional and seasonal specialities such as tartare of Bremgarten brook trout or fillet of Gunzwiler Bierschwein (pork fed on brewer's yeast and spent grain) from Wandelerhof farm. The lifestyle menu offers a selection of vegetarian dishes such as home-made saffron ravioli or chickpea hotpot.
