There’s an electrifying energy in the air, akin to the anticipation of a concert. A queue of sharply dressed guests trails across the Dolder Grand terrace, faces glowing in the early autumn sun. But this is no stadium gig. Instead of wristbands and plastic pint cups, polished Champagne flutes and impeccable dishes are waiting to be savoured. Everyone is here for one reason: The Finale.
Inside Switzerland's Most Exclusive Culinary Festival
Words by
Ying-Di Yin
17th October 2025
THE EPICURE – Switzerland’s annual mecca of haute cuisine and the pinnacle of a luxury dining experience – gathers some of the world’s most celebrated chefs under one roof at The Dolder Grand. SPHERE gives the inside look at the week-long culinary symphony – where Dom Perignon flows like water and guests are greeted with truffle-scented amuse-bouches.
Meal prep at THE EPICURE.
Welcome to THE EPICURE – Switzerland’s annual mecca of haute cuisine, now celebrating its 10th anniversary. Over one decadent week in September, the event gathers some of the world’s most celebrated chefs under one roof. This year’s line-up, handpicked by Heiko Nieder, the event’s founder and Culinary Director of the Dolder Grand, featured thirteen chefs, each holding two or three Michelin stars, culminating in a sold-out, climactic live cooking showcase with eleven culinary heavyweights.
The grand staircase at The Dolder Grand. ©Hiepler Brunier.
From the moment the doors open, the sense of theatre is unmistakable. Guests are greeted with truffle-scented amuse-bouches as the host – part ringmaster, part raconteur – introduces each chef with lively fanfare. Yet there’s no competition here. Egos are left at the kitchen door; the ingredients, wines and artistry take centre stage.
The King and Queen of Denmark’s Favourite Chef
Erik Kragh Vildgaard, owner and chef of Jordnær, a three Michelin star restaurant in Denmark.
Among this year’s stars is Eric Kragh Vildgaard, the charismatic Danish chef behind Jordnær – the Copenhagen restaurant that has earned three Michelin stars in just a few years and counts the King and Queen of Denmark among its regular guests. Known for redefining Nordic seafood cuisine, Vildgaard arrived in Zurich with a special ingredient: Tasmanian honey. “I’m conscious of treating the planet nicely in my cooking,” says Vildgaard. Leatherwood honey which you’ll find in Vildgaard’s famous dessert is produced exclusively in Tasmania’s temperate forests with limited urban intervention. Due to its limited flowering period of 6-8 weeks yearly, and protection of the forest, the honey is not mass-produced.
Fine-tuning from Chef Kirk Westaway.
Vildgaard’s path to culinary acclaim is a worthy story. Once a rebellious gangster, he found discipline and purpose in the kitchen, first working at Noma with his brother before starting his own restaurant. Together with his wife, Tina, an Olympic show jumper who runs Jordnær alongside him, he now presides over both a restaurant and a family of six children, a dog and 140 sheep. “I’m very involved in milk production in Denmark,” he says. “It’s better for nature, and so the dessert I’m presenting tonight uses my sheep’s milk.”
The leatherwood honey, milk and lavender dessert from Eric Kragh Vildgaard.
The leatherwood honey, milk and lavender dessert is a signature dish at Jordnær, created five years ago. “I’ve been able to twist and change it,” he laughs, “but I can’t take it off the menu – people come specifically for this dessert.” A curse, perhaps, of perfection.
Sustainability has become central to THE EPICURE’s evolution. Conscious enjoyment, it seems, is the new luxury. “It’s about showing your attachment to your home,” explains Nieder. “Each chef interprets sustainability differently – through local ingredients, seasonal menus, or honouring their region’s traditions.”
A Symphony of Plates
Throughout the week, THE EPICURE offers what could only be described as the world’s most exclusive tasting menu. The curated four-hand dinners pair a visiting chef with Nieder, who complements the courses with his own creations. Each dinner becomes a conversation between the two chefs. We joined the final dinner featuring Vildgaard – a mesmerising mix of complex dishes, including Chawanmushi with king crab and caviar and rare Swiss wines.
Eric Kraugh Vildegaard fine-tuning one of his dishes.
“It’s the highest honour to be invited,” says Vildgaard. Chefs attend not just to showcase, but to share. This year’s line-up featured culinary stars from across the globe, including Kai Ho from Taïrroir in Taiwan, David Žefran from Milka, Slovenia’s only two-Michelin-star restaurant, and London’s own Lewis Wilson from The Ritz.
The Grand Finale
The hall at The Dolder Grand, Zurich.
For the finale, eleven chefs present a signature dish, paired with a carefully chosen wine or Champagne by their own sommelier. The terrace buzzes with excitement as guests weave between stations.
Cocktails to accompany the culinary delights at THE EPICURE.
Sips from Barcelona and Paris’ De Vie pour creative cocktails; Wilson presents The Ritz’s signature sculptural chocolate dessert, a masterclass in patisserie precision. Ho reimagines a Taiwanese deep-fried meat roll as a corn-dog-style chicken bite, created exclusively for THE EPICURE. Nieder serves a delicate hamachi with dill, edamame and edible flowers, a dish that tastes like spring distilled onto a plate. Dom Pérignon flows freely, while wine pairings include Joseph Phelps 2022 Pinot Noir from Napa Valley and Gevrey-Chambertin 2017 from Burgundy.
The Spanish band serenading THE EPICURE.
As the afternoon drifts on, a travelling Spanish band takes to the rooftop, filling the air with rhythm and laughter. Guests sip, chat, and watch the culinary symphony unfold against Zurich’s fairytale skyline, while there is laughter in the kitchen, clinking glasses and that rare sense of camaraderie among the competitors.
Cultural Diplomacy on a Plate
Delicacies from Chef Kai Ho.
Beyond the glamour, The EPICURE has grown into something more than a festival – a form of cultural exchange. You notice an immediate respect between the chefs. This ethos reflects Nieder’s original vision. “We want a pioneering mix of chefs,” he explains. “It’s not just about Michelin stars or technical perfection – it’s about inviting cooks you can’t easily access otherwise. It’s about discovery.”
The Dolder Grand
The Dolder Grand, Zurich.
Perched high above Zurich, The Dolder Grand is the natural home for such a celebration. The hotel itself is a work of art – Dali and Hirst pieces adorn its halls, while Norman Foster’s sleek modern extension gives its classic structure a contemporary edge.
Eric Kragh Vildgaard and Heiko Nieder at The Dolder Grand.
Nieder, who has helmed the Dolder’s kitchens since 2008, recalls his early days with humility. “When I first arrived, guests would say ‘Es war schön’, meaning ‘it was nice’. I panicked, thinking I’d failed,” he laughs. “But I learned that in Swiss-German, that’s the highest compliment.”
A Taste of Legacy
Tim Boury and team at THE EPICURE.
It’s a story that captures both the understated elegance of Swiss hospitality and the quiet confidence of THE EPICURE. What began in 2014 as Nieder’s dream to push the boundaries of gastronomy has become one of Europe’s most respected culinary gatherings.
Dish served by Tim Boury, one of the chefs at THE EPICURE.
“Fine dining,” says Vildgaard, “is about time. The time we give, the dedication we show - it’s a transaction of time, not money.”
Perhaps that’s what true luxury really means. After all, epicure translates as “one who takes pleasure in fine food and drink”. And nowhere does that definition feel truer than here, on the Dolder Grand terrace.
Keep an eye out for information on THE EPICURE 2026. Book early before it sells out theepicure.ch
