"Barrier-free" Restaurants in Canton of Vaud
Seasonality, only the best produce, craftsmanship and a flair for perfect flavour and aesthetic compositions characterise Franck Giovannini and his team. The excellent wine list, the elegant ambience and the perfect service complete the pleasure.
Anne-Sophie Pic brings her sensitive, floral cuisine to Lausanne with chef Jordan Theurillat. The menus change regularly, reduced at lunchtime and elaborate in the evening. French technique meets local produce - precise, fragrant and with great flair.
High above Lausanne, Franck Pelux serves French fine dining with rough edges between the mountains and the lake. Intense in flavour, clear in technique - such as poached sea bream or gnocchi with caviar. Sara Benahmed's service is also highly professional.
"Learning on the job" is the premise of the Lausanne Hotel Management School's restaurant. From the realisation of carefully compiled menus to perfect service - the students at this talent factory of Swiss hospitality prove their skills day after day.
In an intimate room with a flickering fireplace and a view of Lake Geneva, Guy Ravet will enchant you with a four- to five-course tasting menu. Culinary art that evokes memories - modern, elegant and full of emotion. The wine accompaniment tells little stories about each course.
At Gerber Wyss, seasonal menus are created that combine regional products such as Neuchâtel crayfish or pikeperch with creative ideas. Fennel kimchi, fine sauces and precise craftsmanship result in artful creations that combine elegance and down-to-earthness.
La Fleur de Sel, a stylishly renovated restaurant with a terrace on Temple Square, is located in the historic centre of Cossonay. Head chef Romain Dercile creates well-balanced French cuisine. The service is personalised and the wine list is charmingly composed.
A contemporary powerhouse of French cuisine with soul: in Cheseaux-Noréaz, Maryline Nozahic has been cooking seasonal classics (ballottine, lentilles, bisque) with constant curiosity for over ten years. Her husband Loïc also acts as host. Wonderful terrace with a view.
Metal was once processed here. Today, the industrial building at the railway station houses a restaurant with industrial chic that combines brasserie and gourmet cuisine. The market-fresh cuisine is guaranteed to delight the palate. The classic desserts are worth a sin.
Sensory delights are guaranteed in the colourful ambience of Le Café Suisse. Chef Marie Robert's dishes bring variety to the plates. The produce used is fresh from the market and seasonal, and prepared with playful lightness.
Jacques in Lausanne offers a modern interpretation of the French bistro: expressive cuisine with refined sauces and a balanced selection of meat, fish and vegetarian dishes. The service is lively and contributes to the typical Parisian bistro feeling.
A visit to the brasserie in the "Lausanne Palace" hotel is always worthwhile, especially for lovers of classic French cuisine. And it's almost always possible, as the restaurant is open 7 days a week, from lunchtime to evening. When you enter, a nostalgic atmosphere immediately sets in, thanks to the furnishings with lots of dark wood, marble and white table linen. The menu also fits in with this, with classics such as Caesar salad, oeufs à la florentine and malakoffs as starters and snails, perch fillets and blanquette de veau as main courses. Looking at the menu, however, you realize that the concept of traditional cuisine is not rigidly adhered to - there are also lighter dishes and vegetarian options. For starters, we eat a selection of seafood served iced on a platter. Oysters, Norway lobster and prawns are fresh and of the highest quality, there's nothing to complain about. The queen pâté "Bouchée à la reine", which is served next, is also excellent: crispy, fluffy, filled with a ragout of sôt-l'y-laisse and veal milk. We didn't really need the rice, but it's a wonderful way to top off the fine sauce. Then for dessert, the Pièce de Resistance: a large baba à la Williamine with pear and heavy cream. It tastes excellent, we fight our way through it, but only manage half. The attentive service and good wine list are also highly praised. Since the beginning of October, there have also been 30 Chasselas from Switzerland by the glass every day, including many special wines.
Not far from the Roman arena, the Des Bains welcomes you with a classically elegant parlour and fine cuisine. Fish from the surrounding lakes, vegetables from the lake district and French inspiration result in dishes that are both familiar and refined.
This event centre sets standards in terms of architecture and technology, but makes it difficult for the gastronomy to develop a profile. However, Chef de Cuisine Fabien Foare, who is also responsible for the buffet restaurant, comes up trumps in the brasserie with pâté en croûte and red mullet.
The French-style bistro offers a cosy interior and tasty, uncomplicated and contemporary cuisine made from market-fresh ingredients. The dishes are presented on a slate board and the courteous service is happy to help you choose.
Vaud meets Japan and both come across a Scottish chef. Alastair Long has internalised the principles of kaiseki and prepares fish, vegetables and wagyu in a light, purist manner. The desserts are Japanese-inspired and the view is magnificent.
Lucille Rougeron and William Bouton have legends among their teachers: Michel Rostang and Edgar Bovier. However, L'Ancolie does not want to be an unapproachable gourmet temple, but a restaurant for everyone. Tomatoes, lamb and melon bring a piece of the South of France to Vaud.
At the Brasserie du Royal, the Grande Nation meets Lausanne noblesse. The cuisine remains classic, but favours lightness and seasonal freshness. Dishes are served in the stylish salon or on the peaceful garden terrace - with a view of the greenery and an eye for detail.
The elegant, timeless ambience is just as enjoyable as Willy Rossignol's gastronomic art. The menu offers delicacies for lunch and dinner, prepared using the best seasonal produce. Meat, fish or vegetarian: all preferences are catered for here.
High above Lake Geneva, Là-Haut cultivates a bistronomic signature: French-influenced, finely structured but accessible. The menu remains focussed, the cuisine concentrated. If you sit outside, you can enjoy the view over the lake, along with the local wine.