Our Vatel restaurant is located in a magnificent park and a bucolic setting. Our team of students and professionals will do everything possible to satisfy you.
Our chef offers you a world tour through the restaurant's menu. To end your meal in softness, our pastry chef invites you to a gourmet moment.
The restaurant is open from Tuesday to Sunday from 12:00 AM to 09:30 PM. At lunch, our teams offer you a business lunch that is quick and excellent value for money.
Every Sunday, you can enjoy our traditional Sunday brunch from 12:00 AM to 01:30 PM.
Reservations
Reserve your table at 027. 720. 13. 13 or via the form opposite (contact this restaurant button)
Restaurant
| Tuesday to Sunday | 12h00 -21h30 |
| Brunch every Sunday | 12h00-14h00 |
Bar
| Monday to Sunday | 7H00 – 23H00 |
Breakfast (CHF 21.-)
| Monday to Sunday | 6.30 – 10.00 |
| Served from Tuesday to Friday lunch time | |
| Tuesday, November 3rd : Honey-Glazed Chicken Sauté Wok-style stir-fried noodles and vegetables | 21CHF |
| Wednesday, November 4th : Slow-Cooked Pork Loin Mirror sauce, sweet potato purée and crispy fried parsley | 21CHF |
| Thursday, November 5th : Braised Beef Shoulder Shallot tarte tatin and béarnaise foam | 21CHF |
| Friday, November 6th : Confit Black Pollock Traditional beurre blanc, garlic potato espuma and finely diced courgettes | 21CHF |
| Green or mixed salad , sauce of your choice | 9CHF |
| Venison tartare, roasted hazelnuts, mushroom pickles, Sbrinz and lovage | 19 the starter, 36 the main courseCHF |
| Braised pointed cabbage, vegetable jus, smoked cream and toasted pumpkin seeds | 26CHF |
| The Hunter's Burger, moutain herb bread, venison steak, sheep's milk raclette, lingonberry ketchup and dried venison | 34CHF |
| Loë perch "meunière" and its tartar sauce | 47CHF |
| Swiss beef fillet, sand carrot cream and rich jus | 45CHF |
| Smoked bone marrow, toasted bread and lingonberry jam | 16CHF |
| Swiss perfect egg with sbrinz cream and forest mushrooms | 24CHF |
| Revisited onion soup, toast gratiné with aged Gruyère | 12CHF |
| Butternut vegetable ravioli, butternut cream with perseved lemon, sautéed chanterelles and puffed buckwheat | 14CHF |
| Venison saddle, parsnip puree, roasted figs, purple shiso and game jus | 49CHF |
| Braised pointed cabbage, vegetable jus, smoked cream and toasted pumpkin seeds | 26CHF |
| The Hunter's Burger, moutain herb bread, venison steak, sheep's milk raclette, lingonberry ketchup and dried venison | 34CHF |
| Beef tartare with traditional homemade sauce | 34CHF |
| Vionnaz trout confit with saffron bisque, charred leeks and balsamic pearls | 42CHF |
| Swiss beef fillet, sand carrot cream and rich jus | 45CHF |