The Park Hyatt Hotel in Zurich is embracing a new gastronomic concept: under the leadership of Head Chef Simon Bantle, the Florea restaurant will open in November. The 29-year-old chef has over ten years of experience in fine dining in Germany and Switzerland. His career began at the 5-star superior Bareiss Hotel in Baiersbronn, where Claus-Peter Lumpp was his mentor. Subsequently, his path led him to places such as Restaurant Hirschen in Sulzburg and Epoca by Tristan Brandt in Flims. Most recently, Bantle was the Head Chef of Hotel Restaurant Goldener Engel in Ihringen am Kaiserstuhl, where the restaurant was recommended by the Guide Michelin in its first year under his leadership.
The native German brings extensive experience in kitchen management, menu development, and team building, standing for a modern, product-oriented cuisine with precise craftsmanship. His experience in developing and implementing new gastronomic concepts makes him a central figure for the realignment of the restaurant. Bantle will be supported at Florea by the new Restaurant Manager Louis Rosiny, who also completed his training at Bareiss with Claus-Peter Lumpp.
The concept of Florea is understood as a kind of Swiss marketplace: the focus is on the best from the Alpine region, locally rooted and in close cooperation with regional producers. It is exactly the kind of cuisine that Bantle has always cooked – authentic, product-focused, and with a clear origin. The aim is a cuisine that combines high-quality products and careful craftsmanship with a more uncomplicated, accessible, and approachable dining experience. More details on the gastronomic concept will be announced at a later date.
"Simon Bantle is the right person to implement our vision for Florea. With his experience, product understanding, and personal touch, he brings the best prerequisites to translate the best from the Alpine region into a contemporary gastronomic concept," says Marc Epper, General Manager of Park Hyatt Zurich.
The opening of Florea is part of a comprehensive realignment of Park Hyatt Zurich. With the closure of the previous Parkhuus restaurant in June 2026, the establishment also bid farewell to its classic fine dining concept, which had most recently been awarded up to 16 Gault-Millau points under chefs Tarik Lange and Timotej Muzila. Besides gastronomy, the hotel's lobby has also undergone a redesign.
Media contact
Park Hyatt Zurich
Katrin March, Marketing Manager
+41 43 883 10 05
katrin.march@hyatt.com
Primus Communications GmbH
Sophie Grüber, Head of Hospitality DACH
+41 78 807 06 50
s.grueber@primcom.com