Travel diary
The Best Tables of the Alpes Vaudoises : Culinary delights to discover
Published on 13.10.2026
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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 2027 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 Aigle to Bex, passing through Leysin, Vers-l’Église, Villars, Gryon and Ollon — an invitation to discover exceptional flavours in enchanting settings.
Aigle — Between Vineyards and Gastronomy
La Pinte du Paradis – Sébastien Rithner (14/20)
At the foot of the Aigle vineyards, La Pinte du Paradis invites you to savour exceptional cuisine in a setting steeped in history. Beneath the old beams, a chef trained in the finest establishments crafts dishes of subtle elegance. This commitment has now earned the restaurant a 14-point rating in Gault&Millau – a recognition that speaks volumes about how far it has come. The wine cellar showcases the wines of the Chablais hillsides, and the warm welcome is the final touch that wins you over.
Restaurant de la Fontaine – Julien Corthésy (13/20)
Tucked away in the wine-growing village of Aigle, the Restaurant de la Fontaine offers a bright, wood-panelled retreat where you’ll soon feel at home. A close-knit duo runs the place: the front-of-house team, friendly and knowledgeable, and the kitchen, where a chef champions seasonal classics, working closely with local producers. A concise, straightforward menu that lets the ingredients and skilful preparation take centre stage. An intimate spot, perfect for those who love restaurants they’ll want to return to.
Leysin — Flavors from the Heights
Chalet les Fers – Christophe Rod (13/20)
Nestled at an altitude of 1,600 metres, the Chalet les Fers is well worth the effort to reach: whether via the footpaths through woods and mountain pastures, or by cable car. But what a reward! A large, cosy chalet, a terrace offering sweeping views across the Alps, and the pure mountain air. In the kitchen, a chef with experience in top-class establishments creates generous, traditional regional cuisine that makes the most of butter, cream and quality produce. The portions are substantial, and so are the flavours. A cellar stocked with vintage Vaud wines, at very reasonable prices, ensures this stopover becomes a lasting memory.
Vers-l’Église — An Exceptional Inn
Auberge de l’Ours – Alain Figuet (14/20)
In Les Diablerets, the Auberge de l’Ours embodies the rarest qualities of fine establishments: a warm welcome and traditional cuisine with a touch of imagination. Chef Alain Figuet brings an infectious energy to his work, showcasing local produce which he elevates to perfection. A well-curated wine cellar, reasonable prices, and that village atmosphere that makes you feel right at home. A stop-off not to be missed.
Villars — The Art of Mountain Gastronomy
Le 1913 at Villars Palace – Christian Bertogna (13/20)
At the heart of the Villars Palace, Maison 1913 has swapped fine dining for a rotisserie serving local produce, in a light-filled dining room offering a splendid view. The approach is simple and generous, focusing on dishes designed to be shared and melt-in-the-mouth cuts. A restaurant that has been given a new lease of life – come and discover what it has become.
Saskia's, Les Mazots du Clos – Marco Cardoso & Alan Bourreau (13/20)
In the heart of Les Mazots du Clos, Saskia’s pulsates to the rhythm of small dishes to share and a variety of culinary influences, from Asia to the Mediterranean. Between the veranda overlooking the Alps and the dining room where the stove crackles, the atmosphere is relaxed, warm and almost cosmopolitan. It’s the sort of place that makes you want to linger into the evening, before the slopes take centre stage once more.
Gryon — Authenticity and Creativity
Le Miroir d’Argentine – Simon Bely (14/20)
In Solalex, above Bex, this inn offers refined mountain hospitality, with a panoramic terrace and a spacious, wood-panelled dining room opening onto the kitchen. The concise menu celebrates local produce with understated elegance. Flavours of fir, génépi and alpine herbs run through the dishes like a common thread. A restaurant where you can savour the region with every bite.
L’Ancolie, Maison de cuisinier – William Bouton & Lucille Rougeron (14/20)
Just a stone’s throw from Gryon, L’Ancolie is a gem to be discovered: you have to seek it out, and that is what makes it so special. Set in a contemporary chalet-style setting overlooking a lush green valley, a duo with experience at the finest restaurants has crafted a concise yet ever-changing menu, brimming with temptations. Their dedication has been rewarded this year with a jump to 14 points in the Gault&Millau guide. The sommelier, a master of service, has curated a wine cellar entirely dedicated to Swiss wines. An off-the-beaten-track gem, every bit as impressive as the view.
Bex — Excellence at the Foot of the Mountains
Le Café Suisse – Marie Robert (16/20)
Ranked as the region’s top restaurant, this establishment is an experience in its own right. A close-knit duo — she in the kitchen, he front of house — orchestrate a meal where every dish is a surprise, where the spectacle unfolds as much on the plate as in the presentation. The cuisine is seasonal, playful and ambitious, complemented by an adventurous wine list. Here, you don’t just dine: you let yourself be swept away.
Le St Christophe – Mickaël Leloup (13/20)
This medieval building, visible from the motorway between Vaud and Valais, has always been a source of intrigue. Step inside: the stone fireplace crackles, the welcome is warm, and the menu, dictated by the season, makes you want to try everything. Fine cuts of meat or fish sizzle over the flames, in an atmosphere reminiscent of an old-fashioned coaching inn on the banks of the Rhône. A place that has stood the test of time without losing any of its hospitality.
Ollon — Tradition and Refinement
Hôtel de Ville – Grégory Halgand (15/20)
In the heart of Ollon, this 18th-century inn harbours two distinct personalities: a cosy brasserie and a vaulted cellar that is home to one of the finest restaurants in the Chablais region. A pair of chefs create a menu full of surprises, guided by the seasons and complemented by a wine cellar brimming with local gems. The meal unfolds like a story that unfolds bite by bite. A place to experience with your eyes closed.
With 11 award-winning restaurants, including two that have been promoted, the Alpes Vaudoises reaffirm their status as a must-visit gastronomic destination in French-speaking Switzerland. Combining culinary precision, creativity and Alpine authenticity, each restaurant offers a sensory journey through spectacular landscapes. From the medieval streets of Aigle to the heights of Les Fers in Leysin, the region invites food lovers and curious gourmets to enjoy a unique experience.
Gault&Millau 2027 Guide Restaurants
