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Nova Scotia at Parkhuus

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Yuliia Caliskan
Yuliia Caliskan

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 masters.phzurich@hyatt.com.
  • 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.

BE HEALTHY AND WEALTHY! :)

Yuliia Caliskan
Yuliia Caliskanhttps://www.moname.ch/about-me/
With a background in marketing, PR, and medical dermatology, I serve as Head of Content and Publication at MonAme Magazine, where we focus on an active lifestyle, pet care, sustainable travel, and culinary excellence. My journey has included work as a medical doctor specialising in dermatology, as well as leading Communications at a medical NGO. More recently, I’ve entered the pet care industry, combining my medical expertise with certified dog grooming to launch Bark & Beauty Grooming Wellness Studio—a space dedicated to providing professional care for pets. These diverse experiences continue to inspire my commitment to make a positive impact and share inspiration for a sustainable lifestyle.

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