Дизайнер Рольф Закс (Rolf Sachs) cтал автором интерьеров ресторана Saltz в The Dolder Grand Hotel. Фешенебельная гостиница в Цюрихе завоевала репутацию ньюсмейкера современной архитектуры и дизайна — ее реконструкцией в 2008 занималось бюро Foster & Partners, добавив зданию времен ар-нуво два новых крыла, Spa Wing и Golf Wing.
Winston Churchill and Thomas Mann, Michael Jackson and Luciano Pavarotti stayed here. The five-star hotel has 175 rooms, a spa area of 4 thousand square meters. meters, a magnificent view of the Alps and Lake Zurich. The hotel has an impressive collection: more than 100 works of art by famous artists such as Andy Warhol, Henry Moore and Salvador Dali. A European aristocrat, the son of billionaire Günter Sachs, Rolf Sachs can be proud of working with such a solid customer.
Zacks boldly uses red - the color that stimulates the appetite and gives energy. In the foreground - Executive chairs (diz. E. Saarinen, 1957) in a gray upholstery. For the interior of the restaurant Saltz (“Salt”), Zacks used elements of the surrounding landscape, inviting diners to reflect on their own experiences and reactions. 280 square meters are decorated with unusual elements: stones suspended from the ceiling, salt panels and neon tubes that illuminate the outlines of the Alpine peaks.
The “Salt in Soup” panel decorates the wall of the Saltz restaurant. Furniture design is presented by a flawless classic of Eero Saarinen and Jean Prouve. Chairs Fauteuil Direction, (Jean Prouvé, 1951) on a steel frame and upholstered - the pride of the Swiss factory Vitra. They are adapted by Vitra to the standards of today's home dining rooms and halls of gastronomic restaurants. Executive chairs (Eero Saarinen, 1957) in the version with wooden legs are placed at the tables of the central zone. They are produced by the American company Knoll.
Red wall with neon outlines of mountain peaks. Chairs - Standard, designed by Jean Prouvé, Vitra. The Saltz restaurant at The Dolder Grand Hotel has two Michelin stars, the kitchen is led by Chef Patrick Hetz. An adept international menu, Hetz uses both typical products and unusual local ones.
The total area of the restaurant is 280 square meters. meters The space is divided into zones. 
