The Best 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.
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.
Stéphane Décotterd's no-frills gourmet cuisine puts Swiss ingredients in the spotlight. He is an excellent chef, so a visit to his restaurant comes with a guarantee of enjoyment, so to speak. The marvellous view over Lac Léman is also guaranteed.
"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.
This restaurant is a wonderful destination for lovers of good food. In the beautiful historic building with its large garden, a dedicated team serves cuisine that is rooted in the region but also draws inspiration from faraway lands.
La Table des Suter in the Hôtel de la Gare offers three carefully composed menus that appeal to different tastes. The cuisine is classic, yet imaginative without being overbearing. In the calm dining room, the focus is entirely on the plate.
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.
Since 1989, Denis Velen has been delighting his guests with creative, flavoursome and surprising dishes in the small restaurant in the heart of the Vaud winegrowing village. His "William Tell" snowball made from wasabi mousse in candy floss has long since become a classic.
Le 3C restaurant creates a holiday atmosphere. This is partly due to the fantastic view over Lake Geneva and partly due to the modern interpretation of international and Mediterranean dishes, which are perfectly prepared with great attention to detail.
Two gastronomic worlds meet at Njørden. For chef Philippe Deslarzes, nature provides a richly laid table. Selected produce from the water and pastures is combined with seasonal vegetables and herbs to create delicious New Nordic Cuisine dishes.
French cuisine meets creative finesse in the historic village house of Ollon. Seasonal produce is transformed into unexpected combinations such as asparagus with grapefruit and pistachios or lobster with beetroot and blackberries. The desserts are small works of art.
Inspired by the diversity of local markets and with a pinch of cosmopolitanism, this charming restaurant serves creative bánh baos and seasonal dishes during the day. In the evening things get cosy with "tapas'siettes" to share, a carte blanche for the curious and regional wines.
The Auberge de la Croix d'Or is a paradise for lovers of fine dining. The host couple previously worked at the Maison Wenger. The bistro serves French classics, while the gourmet restaurant offers creative menus in a class of their own. The service is extremely attentive.