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  • Seasonal cooking classes
    & events

     

    Onyx Bar welcomes Japan

    It’s all about Japan at ONYX Bar, Park Hyatt Zurich in the month of March, and about bringing Japan’s finest high-end cuisine to the city on the Limmat. Relish elegant and luxurious SignatureDrinks and Japanese delicacies showcasing authenticity and originality. In March, ONYX Bar will be transformed into an oasis of Japanese culture, in which our guests not only delight their taste buds, but can also immerse themselves in cultural experiences such as the Japanese tea ritual, Sake flights and lots more.

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    Monday to Saturday starting 4 PM
    Sunday starting 6 PM
    1 to 30 March 2019

    For reservations or more information, please contact us on +41 43 883 1234 or at masters.phzurich@hyatt.com.

     

    Masters of Food & Wine - Tavolata Svizzera parkhuus & Vergani

    Parkhuus brings gourmets and professionals together for one evening under the theme “Masters of Food and Wine”. A unique atmosphere, good conversation and the company of Gianni Vergani and Executive Chef Frank Widmer are the ingredients for this unforgettable evening. The four-course menu is based on characteristic flavors , simplicity and quality. The Italian winery Collazzi will also be represented.

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    From 6.30 PM
    CHF 150 per person, inclusive wine
    12 March 2019

    For reservations or more information, please contact us on +41 43 883 1075 or at masters.phzurich@hyatt.com.

     

    Easter market buffet in the lobby lounge

    The Easter market at Park Hyatt Zurich offers an exquisite selection of Easter specialties from our own hotel patisserie , including homemade chocolate Easter bunnies, marzipan Easter bunnies, delicacies with egg liqueur filling and lots more to delight both the heart and the palate. Our Easter market in the Lobby Lounge is the perfect place for those looking for the right gift for family and friends or simply wanting to treat themselves.

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    25 March to 22 April 2019
     

    Chocolate Easter Egg Workshop

    In this workshop you will experience the beauty of Easter eggs made from liquid chocolate and learn about the origins and processing of chocolate. Our Pastry Chef Tilo Herber will demonstrate how the shapes are cast and professionally decorated in detail. At the end of the course you can take your own 30 cm-high decorated chocolate egg home with you. Stylishly packaged, the creations are perfect as a gift or to eat yourself. This workshop is ideal for Team Events in spring, or for gathering with friends or the whole family.

    You are able to create your own Chocolate Egg to take home.

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    2.30 - 5 PM
    Min. 6 people
    CHF 85 per person
    7 April 2019
    14 April 2019
    18 April 2019
    19 April 2019

    For reservations or more information, please contact us on +41 43 883 1015 or at masters.phzurich@hyatt.com.

     

    Easter "Gitzi" Menu

    As well as tulips, daffodils and primroses, we also associate Easter with numerous rituals and traditions characterized by food: colorful eggs, chocolate bunnies, Easter nests and – as a highlight – a fine Easter menu shared with family and friends. A dish that has almost been forgotten is the ‘Ostergitzi’ - reason enough to revive it at Easter with a four-course menu. Delight in roasted goat’s cheese, a light wild garlic soup with morel foam and fermented Lostallo salmon, Swiss Gitzi roast from the wood-fired oven with chateau potatoes and spring vegetables, and finish the meal with little Easter semolina cakes with pickled cocoa apples.

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    From 6 PM
    CHF 110
    20 April 2019

    For reservations or more information, please contact us on +41 43 883 1075 or at parkhuus@hyatt.com.

    Menu
    To the menu

     

    Easter Brunch in our Lobby Lounge

    Easter Brunch in the Lobby Lounge at Park Hyatt Zurich has become a tradition and is something for the whole family. Lovingly prepared creations inspired by spring await you. Our Gourmet Buffet includes Swiss lamb and poultry dishes, spring vegetables and other Mediterranean dishes. While the adults stock up at the abundant buffet and toast with a glass of Champagne, the children are entertained with traditional Easter egg painting.

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    11 AM to 3 PM
    CHF 80 per person
    CHF 40 per child (6-14y.)
    21 April 2019

    For reservations or more information, please contact us on +41 43 883 1042 or at stephanie.winterholler@hyatt.com@hyatt.com.

     

    Mother's Day Brunch in our Lobby Lounge

    The second Sunday in May is the time each year to say a big thank you to mothers. This year, we are once again hosting our Mother’s Day Brunch in the Lobby Lounge from 11:00AM to 3:00 PM. Eggs Benedict, pancakes, tortillas, carpaccio and braised Iberico cheeks are only some of the dishes you will be feasting on. Fish lovers are treated to plaice and trout. While our little guests are being entertained, the grownups can treat themselves with a glass of Champagne.

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    11 AM to 3 PM
    CHF 80 per person
    CHF 40 per child (6-14y.)
    12 May 2019

    For reservations or more information, please contact us on +41 43 883 1042 or at stephanie.winterholler@hyatt.com@hyatt.com.

     

    Whitsun Brunch in our Lobby Lounge

    The month of June is characterized by freshness and seasonal treats from the region, offering us an abundant selection of herbs, salads and vegetables. Our traditional Whitsun Brunch includes pigeon delicacies or Whitsun ox with the classic accompaniments. If the weather is on our side, you can sample the first Swiss asparagus of the year. Traditional Whitsun doughnuts and other specialties are on offer from our own patisserie. Let us pamper you with our culinary selection.

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    11 AM to 3 PM
    CHF 80 per person
    CHF 40 per child (6-14y.)
    9 June 2019

    For reservations or more information, please contact us on +41 43 883 1042 or at stephanie.winterholler@hyatt.com@hyatt.com.

     

    The kilted Chef - Alain Bossé visiting the restaurant parkhuus

    Parkhuus restaurant is bringing ‘The Kilted Chef’ Alain Bossé back to Zurich. His Atlantic-Canadian cuisine is simple, honest and pure and – in keeping with the parkhuus motto – is based on cultivating, fishing and foraging with integrity. For the fourth time, parkhuus is offering sea specialties from Atlantic Canada instead of delicacies from local waters. Together with Alain Bossé, Executive Chef Frank Widmer entices guests in line with all the rules of culinary art and also offers the chance to get to know the Culinary Ambassador personally and to become privy to some of the Chef’s tricks.

    Park Hyatt Zurich’s Executive Chef Frank Widmer, along with “The Kilted Chef” Alain Bossé, will prepare mouthwatering seafood and Canadian specialties from 17 to 29 June 2019.

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    From 6 PM
    19 to 29 June 2019

    For reservations or more information, please contact us on +41 43 883 1075 or at masters.phzurich@hyatt.com.

    Menu
    We are creating a unique culinary experience with selected fresh ingredients.
    To the menu

    Room for your events
    unique, eventful

    Parkhuus

    Chef’s Table

    Let our chef guide you through the evening.

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    Parkhuus

    Private Dining

    The private dining room offers seating for up to 16 people.

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    Parkhuus

    The Wine Library

    For closed-off events in a unique setting.

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    Parkhuus

    hunt, fish, forage

    Discover our philosophy through our seasonal offers.

    Culinary