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    Nova Scotia at Parkhuus

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    Nova Scotia at Parkhuus.

    The luxury hotel Park Hyatt and its amazing restaurant Parkhuus invites you 12 – 17 of June to discover the exclusive dinner menu from Nova Scotia, the Canadian province on the Atlantic.

    During the next week you can enjoy some authentic dishes from Nova Scotia, prepared by the Executive Chef of Park Hyatt Zurich Frank Widmer and invited “The Kilted Chef” from Nova Scotia Alain Bossé.

    Good to know about Nova Scotia:

    • Nova Scotia is a Canadian province, located in easternmost Canada (upper east coast of North America), and is one of four Atlantic Provinces.  Almost completely surrounded by the Atlantic Ocean, Nova Scotia offers interesting coastline places for exploring and Atlantic cuisine for tasting.
    • The First Nations called Nova Scotia as Mi’kma’ki, the French called it Acadia, the British called it New Scotland.
    • Nova Scotia has 3 UNESCO World Heritage Sites – the Landscape of Grand Pré, Old Town of Lunenburg, and Joggins Fossil Cliffs.
    • The most distinguished attractions are Whale Watching, the World Famous Bay of Fundy, exciting golf experience and of course excellent food discoveries.
    • Nova Scotia is famous for its lobsters, mussels, wild blueberries and the wine.
    • Alain Bosse is the renowned “Kilted Chef”, food editor for Saltscapes Magazine, past president of Taste of Nova Scotia and ambassador of all things culinary in Atlantic Canada.

    Good to know about Parkhuus:

    • Location of the Parkhuus restaurant: Dreikönigsstrasse 25, 8002 Zürich.
    • Working hours: For Dinner – Monday to Saturday from 6:00 pm to 10:30 pm.
    • Contacts for reservations and further information: +41 43 883 1075 or
    • More information about the Parkhuus restaurant you may find on the official website.
    • If you need to book a room or learn more information about the 5* star hotel Park Hyatt Zurich you can find it on the official website.

    From 12 to 17 of June at the Parkhuus restaurant, you can try fresh and slightly roasted mussels, ceviche from Arctic shrimps and lobsters in the variety of variations. Moreover, the chefs will be happy to show you how to enjoy a whole lobster.

    For me, facing the whole lobster and cracking it was a funny and unforgettable experience! :) If you have one as well, share in the comments below.

    If you have any questions, don’t hesitate to contact me -> GET IN TOUCH.


    Yuliia Caliskan
    Yuliia Caliskan
    As someone deeply immersed in the marketing and PR industry, my journey has led me to the Content and Publication Director position at MonAme Magazine. Our magazine is dedicated to promoting sustainable travel, culinary excellence, and an active lifestyle. During my earlier professional years, I had chosen to become a medical doctor specialising in Dermatology. Even today, I remain passionate about the latest advancements in dermatology and cosmetology. My professional path has also taken me to the role of Communications Manager at a medical NGO, where I found immense fulfilment in contributing to the community dedicated to improving the lives of people with rheumatic and musculoskeletal diseases. My diverse experiences fuel my motivation to make a positive impact and share inspiration for sustainable lifestyle.

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