隐居客栈

Diners will feel right at home in this charming and inviting restaurant. Set in a former bell foundry, the atmosphere is welcoming and delightfully down to earth. The blend of rustic and modern styles is interesting, and the art on the walls is sure to draw the eye. You can look forward to very friendly and attentive service, as well as pared-down and exceedingly flavourful dishes prepared by owner Nik Buchs. Popular choices here include true classics such as entrecôte or veal cutlet. The extensive wine list also includes organic and biodynamic wines. In summer, the terrace is a wonderful plac

In a premium location on the heights of Montreux, the restaurant of the Glion Institute of Higher Education commands a fantastic view of Lake Geneva and the mountains. The interior is elegant and modern and the service warm and professional. The legible, unpretentious cuisine of Stéphane Décotterd shines the spotlight on Swiss produce (fish from the lake, regional cheese). The chef regales us with wholesome dishes such as free-range poultry from Gruyère cooked in hay, but his star dish is Dry Aged duck reared in Walzenhausen, roasted whole in wine vinegar (order in advance). Business lunch men

Ludovic Garnier (chef) and Christelle Huguenin (front of house) welcome guests into a deliciously inviting 19C house appointed in a wood-rich, chic rustic vein where a wood-burning stove is lit in winter. Diners choose between one of two menus with three or four courses that aim to highlight fresh, regional produce: seared foie gras with peaches, freshly caught zander and a chocolate mint delight to finish. A snug cocoon with small tables and spot-on service set the scene for a truly relaxing meal. Bookings recommended, particularly if you want to dine alfresco.

In a tastefully restored house in the village, Helena Collaud and Joeffrey Fraiche extend a big-hearted welcome. Two large colourful canvases set the tone in the smart, modern interior. The polished score highlights regional, but not only, produce. Enticing snacks, house-made bread and succulent combinations of ingredients: runner beans with Colonnata bacon, courgette flowers stuffed with fresh cream cheese and redcurrants; veal, carrots and apricots… At lunchtime, choose between a set menu or à la carte lineup; in the evenings a set several-course menu only. Fine selection of Swiss tipples an

The restaurant of the Hôtel de Rougemont serves classic French cuisine with a contemporary twist. The house-smoked salmon, green asparagus in breadcrumbs, salsa verde emulsion and citrus fruits makes a lasting impression… enjoyed in a delightful Alpine interior, tastefully decorated (old wood, light-coloured banquettes and seats, modern lighting), or on the terrace, with views of the mountains.

This century-old culinary institution is a renowned name in the region. Reinvented from top to bottom, it now serves good old unpretentious dishes in a traditional vein: for example, strips of veal from the Pays d'Enhaut, golden rösti and green salad… and let's not forget the malakoffs – fried cheese balls made with PDO cheese from the old fort in the valley – and the fondues! Cosy, rustic-style ambience, plus a superb terrace with mountain views.

Like its fine dining counterpart, Le Bistro promises diners a stunning view, whatever the season and whatever the weather, particularly if you ask for a window table when booking! A modern interior and a simpler culinary score, but quite the equal of its sibling in terms of taste and culinary know-how. Dishes to share include rillettes of Grisons salmon, lemon zest, herbs and croutons; platter of Armand Stuby saucisson and dried meat. Examples of main courses: gruyere-flavoured malakoffs (cheese balls); pike from Lake Geneva in puff pastry; stew of lamb from Dents-du-Midi, and of course, the h