The Best Restaurants in 1003 Lausanne
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.
Like Japanese chefs, the "L'Appart" brigade welcomes every new guest. The top restaurant, which opened two and a half years ago, is practically fully booked. The menu consists of seven courses with two extension options. We are introduced to Luis Zuzarte's cuisine with a mille-feuille and Sbrinz and Swiss shrimp tartelette. Perfect creations, followed by the first starter: We are poured a bouillon of collected herbs with beurre noisette. A bouquet of herbs peeps out of the jug, a telling detail. Delicate notes, a fine start. The wafer-thin courgettes with marigold and hogweed flowers are also delicious. Caviar with fermented raspberries sits enthroned on the cauliflower mousseline. The dish is perfected with beurre blanc. After a tomato duo with Mexican corn mushrooms, we can't resist the additional course of agnolottis. The dumplings should have been cooked a few seconds longer in salted water, but they taste great thanks to the filling of smoked ricotta, champagne broth and Swiss shrimp bisque. Giving vegetables a stage is a real culinary art. This has been achieved with the eggplant, which has an unprecedented consistency. Thanks to sous-vide, it becomes supple, while miso and the first porcini mushrooms add an umami note. The main course is followed by 45-day matured beef, which is full of flavor and flanked by hyssop and cucumber jus and pickled wild garlic. The light desserts are pleasant in size: an apricot sorbet with shiso served in a goblet, followed by tarragon poached cherries with fresh almonds and raisined yoghurt. The young team has pulled out all the stops. And with love, ease and relish.
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.
The menu at this elegant Japanese restaurant is based on high-quality fish and seafood specialities. The sushi masters prepare delicious creations of the highest calibre and also take a detour to South America: the ceviche with yuzu is a delight.
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.
A must for meat lovers in Lausanne: Beef'Or is dedicated to perfectly grilled Wagyu, Kobe or Swiss beef from the Josper grill with homemade chips in beef fat and fine sauces. In summer, the rooftop terrace beckons for aperitifs with tapas and drinks.
Modern bistro cuisine meets local tradition in the historic Casino Rotunda from 1908. Whether cordon bleu, féra salads or antipasti, there is something for everyone here. The marvellous view over Lake Geneva makes the brasserie a Lausanne classic.
In a charming corner of the old town, northern Italian cuisine is served here in the form of specialities such as agnolotti del plin with sage jus or calf's liver saltimbocca with polenta. The wine list is skilfully curated and the service is pleasantly unaffected.
Qasti means "my story". Chef Alan Geeam serves home-made mezze such as hommos, makanekh and soujouk in warm rooms in the city centre. The focus is on sharing dishes. Inviting, authentic and close to Lebanon. Oriental top class!
La Bavaria in Lausanne is a Belle Époque brasserie dating back to 1881, where you can still dine in a historic ambience today. Over 50 beers accompany classics such as the famous sauerkraut with bratwurst - solid cuisine, interpreted in a contemporary way and presented with style.
In the charming café, everything served on the bistro tables from morning to night is home-made. The dishes are creative delicacies that cover a broad, international spectrum. The sumptuous brunch at the weekend leaves no gastronomic wish unfulfilled.
The oldest restaurant in Lausanne (since 1780) offers down-to-earth cuisine from the Vaud region: classic fondue moitié-moitié, rösti, seasonal meat and fish dishes, complemented by one of the best Swiss wine collections. The wooden dining room breathes history.
In the enchanting ambience of a historic house dating back to 1340, Grütli skillfully pairs sustainable, fresh classics such as fondue or seasonal hunting specialities - such as venison or chamois with homemade spaetzli - with local organic wines.