The Best Restaurants with 2 Falstaff Fork(s) in Canton of Vaud
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.
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.
From a real brasserie, you expect uncomplicated starters, beef with homemade chips and crème brulée afterwards. Everything is available at this classic restaurant in the centre of Payerne. A good atmosphere and red wine by the glass are available anyway.
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.
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.
Mathilde Deschamps not only has a soft spot for French-influenced cuisine, but also a passion for good wines. Everything fits together in the historic ambience. Fish from the market and the legendary Tatin sisters' tart are almost an integral part of the menu.
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.
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.
In the historic centre of Valeyres, the Vieille Auberge offers classic Swiss dishes that show respect for the region. You can savour tasty dishes such as sweetbreads or turbot, uncomplicated and honest. There are also discovery menus.
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.
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.
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 beautiful restaurant overlooking Lausanne serves excellent food. The cuisine is rather classic and demonstrates craftsmanship. There are delicacies such as vol-au-vents, kitschy malakoffs and fish from Lake Geneva, as well as well thought-out vegetarian options.