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 |
| Every sunday, brunch | 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, June 16th : Honey-thyme duck breast, Dauphinois potato gratin, and roasted carrots. | 21CHF |
| Wednesday, June 17th: Italian-style beef tartare with shoestring fries and arugula salad. | 21CHF |
| Thursday, June 18th : Homemade cordon bleu stuffed with goat’s milk Tomme cheese, served with potato wedges and endive salad. | 21CHF |
| Friday, June 19th : Red shrimp curry served with jasmine rice and crisp vegetables. | 21CHF |
| Mixed salad Dressing of your choice | 9CHF |
| Zucchini flower fritters Fresh yogurt tzatziki style | 20CHF |
| Asian coleslaw Crispy chicken | 26CHF |
| Vegetarian salad Cabbage, falafels and Asian vinaigrette | 26CHF |
| Tuna tataki Curry peanut crumble, fresh Granny Smith and mango salad, flame-grilled avocado, and oyster leaves | 36CHF |
| Loa perch "meunière" Tartar sauce and seasonal vegetables | 47CHF |
| Swiss burger Mountain herb bun, Valaisan beef steak, sun-dried tomatoes, light herb yogurt mayonnaise, Martigny goat cheese, Chermignon dried beef | 32CHF |
| Seasonal tartare Hérens beef cut with a knife, Thai basil pesto, sun-dried tomatoes, and AOP parmesan | 36CHF |
| Swiss beef fillet Sand carrot cream and full-bodied jus | 45CHF |
| Mixed salad, Dressing of your choice | 9CHF |
| Dindo tonnato (Smoked anchovy cream and fried capers) | 21CHF |
| Zucchini flower fritters (Fresh yoghurt tzatziki style) | 20CHF |
| Sea bream crudo (Hibiscus and burnt orange aguachile, basil oil, fennel and basil salad, marigold flowers) | 19CHF |
| Fried soft-boiled egg (Fresh peas with shallots and mint, pea cream and bacon emulsion) | 21CHF |
| Crispy tartlet (Heirloom tomatoes with verjuice, Stracciatella, basil crumble and basil sorbet) | 18CHF |
| Asian cabbage salad, crispy chicken | 26CHF |
| Vegetarian salad Cabbage, falafels and Asian vinaigrette | 26CHF |
| Tuna tataki Peanut curry crumble, fresh Granny Smith and mango salad, flame-grilled avocado and oyster leaves | 36CHF |
| Roasted duck Apricots in texture, carmine endives, poultry jus with verjuice | 31CHF |
| Chasseron pork rib (2 pers) (Slow cooking, served with our homemade fries and choron sauce) | 39 p.persCHF |
| Lake Loë perch 'meunière' Tartare sauce, seasonal vegetables | 47CHF |
| Swiss Burger (Mountain herb bun Valais beef steak, confit tomatoes, light yoghurt and herb mayonnaise, goat cheese from Martigny, dried beef from Chermignon) | 32CHF |
| Swiss beef fillet (Sand carrot cream and rich jus) | 45CHF |
| Seasonal tartare Hérens beef hand-cut, Thai basil pesto, sun-dried tomatoes, and PDO parmesan | 36CHF |