The Dolder Grand Weekend Brunch (Restaurant Saltz)

Champagne Up the Hill

3.5 of 5

Hotel brunches have a reputation for tired buffets under heat lamps. The Dolder Grand has the budget to avoid that, and the Falstaff 2026 brunch guide says it does. The weekend brunch runs from noon to three, in the hotel's Restaurant Saltz. A tiered stand, a buffet and an à la carte menu all share the table.

The signature that Falstaff picked out is a poached egg with spinach, hollandaise and truffle, followed by a clear mushroom consommé. That is a restrained pair. Egg and truffle is a cliché, but a clean consommé next to it is the kind of detail a fine dining kitchen adds when it wants you to notice the difference. There is a champagne package for the people who plan to stay awhile. No price came with the guide, so ask when you book.

Why bother? Because the setting does half the work. You are up the hill in Hottingen, away from the weekend scrum on Bahnhofstrasse, and the day slows down on its own. Treat it as an event, not a quick bite. Book early, wear something you would not mind being photographed in, and walk off the meal afterward. Anyone who wants a Sunday that feels like a minor holiday should take the Dolder seriously. Anyone who wants a cheap egg should go elsewhere.

Order this: The poached egg with spinach, hollandaise and truffle, The clear mushroom consommé, The champagne package, if the day allows it
The damage: $$$$
Go: A weekend, between noon and three
Find it: Kurhausstrasse 65, 8032 Zürich