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The view over Lake Geneva and the Alps does a lot of work before the food even arrives, but this Michelin-starred fine dining room inside a hospitality school on the heights of Montreux has plenty to say for itself. The chef keeps things grounded in Swiss produce, lake fish, regional cheeses, and a whole Walzenhausen duck roasted in wine vinegar that you have to order ahead. The room is polished without being stiff.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Dry aged duck
“but his star dish is Dry Aged duck reared in Walzenhausen, roasted whole in wine vinegar (order in advance).”
Michelin Guide
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