The Best Tables of the Alpes Vaudoises According to Gault&Millau 2026

The Alpes Vaudoises once again stand out on the Swiss gastronomic scene. With more than a dozen restaurants now listed in the prestigious Gault&Millau 2026 guide, the region confirms its culinary richness and its ability to combine alpine tradition with modern creativity. From intimate mountain inns to refined hotel restaurants, each table tells its own story and offers a unique experience for discerning gourmets.

We invite you on a gourmet journey through the Alpes Vaudoises, from Ollon to Bex, passing through Aigle, Leysin, Rossinière, Rougemont, Vers-l’Église, Villars and Gryon — an invitation to discover exceptional flavours in enchanting settings.

Ollon — Tradition and Refinement

Hôtel de Ville – Grégory Halgand (15/20)

In the heart of Ollon, Breton chef Grégory Halgand and his partner Audrey Feutren-Halgand offer a four-course surprise menu combining French tradition with contemporary creativity. From the sole ballotine to the veal rack, each dish strikes a perfect balance between finesse and indulgence, enhanced by an exceptional selection of wines from the Chablais region.

Aigle — Between Vineyards and Gastronomy

La Pinte du Paradis – Sébastien Rithner (13/20)

At the foot of Aigle’s vineyards, La Pinte du Paradis charms with its refined and inventive cuisine. Delicate amuse-bouches, sea bream ceviche, and veal tataki create a beautiful balance of flavors. Named “Discovery of the Year 2008 in French-speaking Switzerland,” the chef has lost none of his talent — a welcome return to the Gault&Millau guide.

Restaurant de la Fontaine – Julien Corthésy (13/20)

Slightly hidden in the winegrowing village of Aigle, Restaurant de la Fontaine is run by Cynthia Alexandre, who provides warm service and expert wine advice, and by Julien Corthésy, who excels in the kitchen. The short, seasonal, and local menu showcases precise, flavorful dishes — from breaded egg to herb-crusted pork fillet.

Leysin — Flavors from the Heights

Chalet les Fers – Christophe Rod (13/20)

Perched at 1,600 meters in the heart of the mountains, Chalet les Fers blends rustic cuisine with Mediterranean accents. Tuna tataki, Pata Negra pork pluma, or Provençal-style prawns — each dish reflects the chef’s authenticity and skill, watched over by the majestic peaks that stand just beside the restaurant.

Rossinière — Village Elegance Rewarded

Les Jardins de la Tour – Ludovic Garnier (15/20)

This bucolic spot has long charmed its visitors. Since the delightful host Christelle Huguenin took over the service, the welcome has become even warmer and more attentive. In the kitchen, Ludovic Garnier brings refined culinary touches, offering dishes such as gravlax-style trout or pork fillet with seasonal vegetables.

Rougemont — Tradition and Renewal

Café du Cerf – Yanick Poidevin (12/20)

Located in the heart of the village, the Café du Cerf serves hearty, traditional dishes such as meat ravioli and char cooked en papillote, in a rustic and friendly setting. The renowned local cheese, L’Etivaz, features in several preparations, highlighting the authentic alpine spirit of the cuisine.

Hôtel de Commune de Rougemont – Michaël Burri (12/20)

A new address in the village center, the hotel offers modern, seasonal cuisine. The beef spider steak and the lamb shoulder are highlighted by tasty side dishes, all served in a warm atmosphere.

Vers-l’Église — An Exceptional Inn

Auberge de l’Ours – Alain Figuet (14/20)

In the picturesque village of Les Diablerets, the Auberge de l’Ours charms guests with its warm hospitality and bold cuisine. Chef Alain Figuet dares to create unexpected and daring flavor combinations, always surprising and delightful. Easily accessible by public transport from the Vers-l'Église train stop, it’s the perfect stop for gourmet travelers.

Villars — The Art of Mountain Gastronomy

Le 1913 at Villars Palace – Christian Bertogna (15/20)

In this emblematic restaurant of the historic Villars Palace, Italian chef Christian Bertogna offers refined and inventive cuisine. Located in the heart of the village, Le 1913 delights guests with dishes such as trout ravioli, zander fillet, and venison, all showcasing remarkable precision and creativity.

Le Rochegrise, Chalet RoyAlp Hotel & Spa – Fabien Manzoni (13/20)

A new entry in the guide, the brasserie at Chalet RoyAlp impresses with cuisine that is both precise and generous. The perfectly cooked venison rack and pear-spice dessert showcase true attention to detail. Trained with Michelin-starred chefs, Fabien Manzoni brings a fresh gastronomic flair to this elegant five-star hotel in Villars.

Saskia's, Les Mazots du Clos – Marco Cardoso & Alan Bourreau (13/20)

A cosy and friendly address, Le Saskia’s at Les Mazots du Clos invites guests to share creative dishes such as beef tataki with jalapeño or Korean-style pork belly skewers. At the head of the restaurant, young chef Alain Bourreau focuses on a relaxed and generous atmosphere. The elegant veranda overlooking the Rhône Valley adds to the warm ambiance.

Gryon — Authenticity and Creativity

Le Miroir d’Argentine – Simon Bely (14/20)

Set in a spectacular natural environment above Bex near Solalex, this inn captivates with its serenity and ambitious cuisine. Simon Bely crafts precise and bold dishes, such as Kalbsmilken, veal fillet, and red fruit millefeuille, reflecting true culinary mastery.

L’Ancolie, Maison de cuisinier – William Bouton & Lucille Rougeron (13/20)

Former colleagues in the starred kitchens of the Lausanne-Palace, Lucille Rougeron and William Bouton now realize their dream at L’Ancolie, on the road to Solalex and Frience. In this warm and authentic setting, the duo presents inventive and generous cuisine, with grilled lamb shoulder, snails in garlic butter, and pear Bourdaloue tartlets delighting the palate.

Bex — Excellence at the Foot of the Mountains

Le Café Suisse – Marie Robert (16/20)

The highest score in the region honors boldness and creativity. The “Menu surprise Marie” delights with dishes such as trout mousseline, morel cappuccino, and a spectacular caramel and chocolate dessert.

Le St Christophe – Mickaël Leloup (13/20)

Within the thick walls of the former watchtower, a comforting warmth radiates from the fireplace in the rustic dining room. At Le St Christophe, the focus is on fine meats rather than fleeting trends: Chateaubriand, tender veal, and red fruit desserts are served in a warm and authentic atmosphere.

Auberge du Pont-de-Nant – Cédric Fossé (13/20)

Set in a tranquil natural environment at the foot of the Grand Muveran and next to the Alpine Botanical Garden, this inn blends tradition with finesse. Dishes such as duck liver with gingerbread, pumpkin soup with truffle, and lemon tart showcase mountain flavors in a pristine natural setting.

With 16 distinguished restaurants, including 3 promoted and a new entry, the Alpes Vaudoises confirm their status as a must-visit gastronomic destination in French-speaking Switzerland. Combining culinary precision, creativity, and alpine authenticity, each table offers a sensory journey through spectacular landscapes. From the village of Ollon to the heights of Les Fers in Leysin, the region invites food lovers and curious gourmets to a unique experience.