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  • Seasonal cooking classes
    & events

     

    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.

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    2.30 to 5 PM
    Min. 6 people
    CHF 85 per person
    5 April 2020
    9 April 2020
    10 April 2020

    For reservations or more information, please contact us on +41 43 883 1015 or at stephanie.winterholler@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. Eggdishes, asparagus, morilles, fish from local waters and a live station are only some of the dishes you will be feasting on. Strawberries, woodruff and rhubarb for dessert will round up your culinary experience. While our little guests are being entertained, the grownups can treat themselves with a glass of Champagne. And of course for our mothers we have a little surprise ready.

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    11 AM to 3 PM
    CHF 95 per person
    CHF 45 per child (6-14y.)
    10 May 2020

    For reservations or more information, please contact us on +41 43 883 1042 or at stephanie.winterholler@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 menu, created by Chef de Cuisine Tarik Lange, is based on characteristic flavors , simplicity and quality.

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    From 6.30 PM
    CHF 150 per person, wine inclusive
    28 May 2020

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

     

    The kilted Chef - Alain Bossé visiting the restaurant parkhuus

    It becomes already slowly a Tradition. 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 and Chef de Cuisine Tarik Lange entices guests in line with all the rules of culinary art and also offer the chance to get to know the Culinary Ambassador personally and to become privy to some of the Chef’s tricks.

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    From 6 PM
    8 - 13 June 2020

    Park Hyatt Zurich’s Executive Chef Frank Widmer and Chef de Cuisine Tarik Lange, along with “The Kilted Chef” Alain Bossé, will prepare mouthwatering seafood and Canadian specialties from 8 to 13 June 2020.

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

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    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