Culinary tips

In a small winegrowing village in the Lavaux, Denis Velen creates exquisite dishes that are as light and flavourful as they are memorable. 16 GaultMillau points.

With its 3 Michelin stars and 19 GaultMillau points, this restaurant above Montreux is renowned across Switzerland for its sophisticated French cuisine. Chef Gérard Rabaey, chosen as 'Chef of the Year 2004' by GaultMillau, promises true moments of euphoria in his culinary tours de force.

David Tarnowski and his team are pleased to offer you a brilliant cuisine, whose simple dishes are an innovative mixture of tradition and imagination. Le Montage has been chosen as the new discovery of 2009. 15 GaultMillau points.

Carlo Crisci is well-known for his creative and versatile cuisine, his respect for fine products and for the joyful energy with which he conjures up the best dishes. His restaurant is set in a building dating from the Middle Ages. 2 Michelin stars and 18 GaultMillau points.

One of the most famous restaurants in the world under the aegis of Philippe Rochat, the successor to chef of the century Freddy Girardet. Unique specialities that change according to the season. 3 Michelin stars, 19 GaultMillau points.

Situated a few steps from the cathedral and characterised by traditional, simple décor with old parquet and mirrors on the walls, the famous speciality of the house can be tried here: chicken "Pomme de Pin" with fresh morels, as well as other dishes that are highly flavoursome and seasonal in nature. 13 GaultMillau points.

Extremely refined and imaginative dishes are served in the art nouveau premises. The dishes in the Chat Noir are veritable works of art. Trendy brasserie ambience. 14 GaultMillau points.

This yellow and blue building is just waiting for gourmets. Here they will find the new cuisine conceived by chef Jean-Sebastien Ribette and his team, characterized by their wealth of daring ideas and their constant insistence on fresh produce. 1 Michelin star and 15 GaultMillau points.

A rotisserie, two restaurants, a guest lounge, a fondue cellar and a concert cellar are spread across three floors here - in this establishment they understand the art of combining time-honoured tradition with the new. The sophisticated gourmet cuisine here garnered 15 GaultMillau points in 2009.

Denis Martin, in the vanguard of molecular cuisine in Switzerland, will serve you original dishes that will even surprise the most discriminating of palates. His cuisine has been awarded 2 Michelin stars and 18 GaultMillau points.