"Accommodation" 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.
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.
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.
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.
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.
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.
A hotel with historical charm near the lake, a cosy pub with a bistro atmosphere where you can taste the wines of the region and an elegant restaurant with French-inspired gourmet cuisine - the Auberge de Rivaz offers all of this. What more do you need?
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 Vallée de Joux is known for its watch manufacturers. It's perfect that the Brasserie Le Gogant is located in the Hotel des Horlogers. The menu pays homage to the region: ravioli with Brie, stuffed courgette flowers, succulent pork chops and regional wines.
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.
Boutique restaurant with rooms on Lake Geneva. Regional ingredients are highly prized in the villa, which was named after the composer Igor Stravinsky. Bistronomy with beef fillet, fish and vegetable dishes characterise the picture, while the private park completes the experience.
The elegance of the light-flooded restaurant matches the refined cuisine, which focuses on classic French dishes with an international twist. The menu is finely tuned to the seasons and local produce is used whenever possible.
In the cosy restaurant or on the spacious terrace with a view of the mountains, guests can enjoy market-fresh, modern cuisine that leaves nothing to be desired. Regional products and specialities are perfectly presented on the plate.
The "Beau-Rivage Palace" hotel fully deserves its name, as it really is an impressive palace. There are several restaurants on the first floor with a view of the garden and a large terrace; today we are dining in the "Kaigan". In the hotel's Japanese restaurant, we receive an extremely friendly welcome from our friendly host and are shown to the bar. Here we enjoy our lunch with a view of the teppanyaki grill. The host brings us the menu, we put our trust in him and let him put together a selection of dishes. We are soon served a well-seasoned tuna tartare, fine flambéed salmon slices and crispy fried rice squares with tuna inspired by the famous "Nobu" restaurant chain. The menu continues with a selection of sushi made from perfectly seasoned rice and fish of the highest quality. This is served at the table with grated Japanese wasabi root, which has little to do with the traditional bright green paste. The suggested glass of Petite Arvine goes perfectly with it - we almost opted for sake instead, of which there is also a good selection. Now we just have to order something from the teppanyaki grill in front of us. We opt for the succulent Iberian pork secreto, served with wonderfully crunchy vegetables. We also enjoy the house dessert "Flamed Yukimi", a flambéed mochi filled with ice cream and strawberry compote. We leave the "Kaigan" very satisfied and very full in the early afternoon.
In winter, guests have to think a little about how to get here - you can't drive right up to the front door by car. But the cuisine is well worth the effort. The Veau d'Alpage tartare goes well with beer from the La Mine brewery.
In this former church, you can enjoy creative market cuisine made from regional ingredients. When the weather is fine, it's worth booking a table on the terrace. The view is breathtaking and the wine tastes even better with a view of the vineyards.
Dining at the fairytale castle of Ouchy is excellent. This is ensured by the 57° grill restaurant - the name stands for the perfect core temperature of the steak. Other cuts of meat, fish from the lake and chicken from Gruyère are also cooked to perfection.
This restaurant is not only in a particularly beautiful location - you can see the Lavaux vineyards and Lake Geneva from the terrace - but is also an ideal destination for gourmets. It serves regional classics, such as perfectly prepared fish from local catches.
More than just a restaurant. Great hotel rooms and various arrangements - from picnics to concerts - round off the experience. Head chef Philippe Bouteille has a knack for vegetables from rocket to aubergine. And the tomato garnish with the beef! And plenty of Vully wines to go with it.
The location in the Lavaux vineyards high above Lac Léman is spectacular, as are the dishes on the plate. The monthly changing menus are based on seasonal ingredients from the region and complement international gastronomic delights with a fine touch of Swissness.