This September, the Dolder Grand will host its 10th annual gourmet festival, THE EPICURE. Under the leadership of Culinary Director Heiko Nieder, the event has become one of Switzerland’s – and the world’s – most notable events of its kind. From 9-14 September 2025, Nieder and a troop of commended guest chefs take over the illustrious city resort and invite gourmands on a journey of culinary mastery and innovation.
Over the past nine editions, an incredible 111 chefs from 30 countries have accepted Nieder’s invitation to participate in THE EPICURE—bringing with them an astounding 249 Michelin stars collectively. In 2025, the festival not only marks its 10th anniversary, but also celebrates Heiko Nieder, whose unwavering vision has firmly established the Dolder Grand as a landmark on the global fine dining stage.
Across five remarkable evenings, two Michelin-starred Nieder and a distinguished lineup of international guest chefs will present a transformative, one-time-only dinner menu - a fusion of culinary signatures resulting in tantilising amuse-bouches and a harmonious eight-courses. THE EPICURE culminates in a show-stopping Grand Finale, a day of indulgence featuring live stations and a top-tier line-up – from acclaimed stars to rising talents.
Visiting greats include César Troisgros***, Tim Boury***, Kirk Westaway**, Kai Ho*** and Eric Kragh Vildgaard***; the final on 14 September will star Christoph Rainer**, David Žefran**, Alain Weissgerber**, Eero Vottonen**, Pascal Steffen**, Massimiliano Delle Vedove**, Kirk Westaway**, Kai Ho**, Eric Kragh Vildgaard** and Lewis Wilson**.
This year’s event will also include an exclusive afternoon gourmet experience centred on the Art of Blending, featuring cigars, a guided port-blending experience, caviar, and champagne. The culinary centrepiece is a six-course menu collaboratively crafted by acclaimed Nick Bril**, Kirk Westaway** and Heiko Nieder.
A gathering ground for world-class international chefs celebrated for their innovation, creativity, and groundbreaking culinary artistry, THE EPICURE has gone from strength to strength in the past decade.
What started as a dream of mine as a young chef has evolved over the years to become an anticipated event by foodies all over the world, says Heiko Nieder. Fantastic chefs, excellent grape and an electrifying atmosphere. Each edition of THE EPICURE brings with it new stories and highlights, and I am already looking forward to the special moments in our special anniversary year.
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