Hôtel de la Béroche

Since 2007, Maryline and Loïc Nozahic have been at the helm of this establishment in the upper reaches of Lake Neuchâtel, just a stone’s throw from Yverdon-les-Bains. A striking modern building with a flower-decked terrace and the Jura mountains on the horizon set the scene for a deftly crafted classical Gallic repertory, sprinkled with up-to-the-minute notes. Their four-course signature menu stars spot-on, legible cuisine made with premium produce: langoustine cooked at 62°C, serac cheese in bergamot-laced shortcrust pastry, salsa of line-caught hake, loin of veal stuffed with olives, upside-

In the heart of Yverdon-les-Bains, the GERBER WYSS establishment is a fine dining eatery, a bakery-chocolaterie and a tearoom. The former’s distinctive style is founded on cryoconcentration, fermentation, fresh herbs and vegetables, in a bid to enhance Swiss produce. This virtuoso, veggie-centric technique is packed in emotion, precision and visual appeal. The eight-course Signature Menu immerses you in this universe with dishes such as poultry oyster meat, fermented shiitake water and Suchy hazelnuts. The terrace is perfect for an aperitif before dinner or snacks. A warm interior and stylish,

On the top floor of "La Fabrique", the swish modern 1424 restaurant commands a knockout view over the Vaud Alps. In addition to a tasty lunchtime menu, in the evening you have a choice between three leisurely 3- to 6-course menus that slalom between regional produce and international twists: cappuccino of squash, venison with cèpes and pears poached in red wine. The monthly brunch is a hit with foodies. Friendly, on-the-ball service, generous helpings and spot-on, expressive cuisine. Children under the age of 12 are invited to try a smaller (and lower priced) version of all the dishes on the m

This contemporary brasserie close to the lake offers unpretentious cuisine. Fish has the starring role (tuna tartare, perch fillets), as well as hearty traditional recipes such as croûte aux morilles (with morel mushrooms) and veal cutlets. A real treat for the taste buds, particularly as everything (including the bread and ice cream) is homemade.

Chef Maxime Arnold creatively combines fresh regional ingredients in dishes such as beef tartare with black garlic, porcini carpaccio and preserved lemon focaccia. The atmosphere and decor reflect a love of music, compounding the charm of this already cosy setting. In summer, the small terrace is the perfect for a tasty tipple, whether a non-alcoholic cocktail or a glass of wine from the exclusively Swiss selection.

Let yourself be courted by culinary creations in which the Mediterranean meets elegant Gallic cuisine. The house signature, Bottoni Carbonara, delicious raviolis with a melt-in-the-mouth centre, are flanked by a fragrant Parmesan mousse and crispy slivers of pork crackling. The tender veal fillet, enhanced by a velvety sauce, is truly worth writing home about. Make yourself comfortable in the glamorous, clean-edged interior, or on the terrace in summertime. A carefully chosen selection of wines by the glass completes this gourmet interlude. An address to discover forthwith!

This lavish 18C palace in the town centre ticks all the boxes and is polished yet unconventional, classical yet quirky. Chef Edmond Bavois rustles up a traditional Gallic lineup, enhanced by subtle Asian twists in elegant creations of the likes of fillet of poached turbot and Valle Maggia risotto or verbena-flavoured pigeon from Poitou. Each dish enhances painstakingly sourced produce and meals are served in a majestic setting whose high ceilings, soft lighting and gleaming parquet floors are perfectly underscored by slick unobtrusive service. An establishment dripping in charm and ideal for c