"Sunday Opening" Restaurants in Canton of Vaud
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.
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.
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.
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.
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.
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.
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.
This enchanting place will make your heart beat faster. The cosy ambience contributes to this, as does the colourful seasonal cuisine. Crisp vegetables and cheese specialities come from the region and are complemented by high-quality meat from species-appropriate husbandry.
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.
L'Etoile has been a favourite gastronomic meeting place in Noville since 1949. During the week, a lovingly curated market menu is on offer, while at the weekend, festive meals are served. After dinner, you can enjoy a relaxing display of bowling at the bowling alley.
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.
In the middle of the vineyards, you can enjoy traditional Vaudois cuisine here. Don't miss out on the house speciality Malakoffs, deep-fried cheese balls. A glass of local Chasselas goes well with them - as with the food, the wine selection focuses on regional specialities.
The local chef conjures up down-to-earth, delicious dishes using local ingredients. He knows where they come from, as he collects them himself or sources them from his favourite butcher, baker and farmer. The wines also come from selected winegrowers in the region.
L'Accademia on Lake Geneva serves traditional Italian cuisine with a sophisticated twist. The dish of the day changes for lunch, while in the evening you will find homemade gnocchi and precisely prepared ravioli carbonara with truffles. An elegant, tranquil setting on the Quai du Port.
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.