The story
Hôtel de Ville in Fribourg delivers creative French cooking under Chef Frédérik Kondratowicz, who has guided the kitchen for over two decades. His approach relies on seasonal market produce and a straightforward philosophy that prioritizes freshness and technical precision. This dedication to honest preparation earned the venue a sixteen-point Gault&Millau rating in 2026. The menu shifts constantly to reflect what local vendors supply each morning.
Chilled veal tartare pairs confited lemon and duck liver with tiny apricot-lavender tarts for a complex opening course. Steamed dorade royale rests on Breton seaweed, accompanied by wild crevettes and a sharp pepperoni emulsion. These preparations highlight a contemporary French cooking style that favors precise heat management and clean flavor profiles.
Jazz plays quietly beneath brass lamps scattered across every corner of the dining room. Original paintings rotate regularly on the walls while visitors browse curated volumes resting on a grand piano. This environment treats French gastronomy as a cultural exchange rather than a static service. Patrons dine surrounded by textile installations, monolithic wood carvings, and abstract photography.
Recognition
Ambience
Details
History
In the magnificent Hôtel de Ville, the Breton Grégory Halgand presents a seasonal four-course surprise menu, served by his charming wife Audrey Feutren-Halgand, offering classic French cuisine with a contemporary interpretation. The amuse-bouches are served in two rounds, first cold and then warm. For the cold course, there is a sablé atop green asparagus, cauliflower prepared as a mousse and julienne with a touch of caviar on green apple, and an Aperol jelly with duck liver sandwiched between paper-thin pretzels. The warm round features two cromesquis: one filled with a fondue of Fribourg Vacherin cheese, and the other stuffed with snails and wild garlic persillade. A superb start to the menu showcases white asparagus, asparagus mousse, and asparagus gel, paired with tangy rhubarb pickles and a pepper jus. The chef then garnishes the turbot, wrapped in a rich ballotine, with a delicate scampi, serving it alongside beurre blanc, potatoes, nori seaweed, and mandarin gel. The tender veal rack, aged on the bone, comes with a robust jus, accompanied by a heavenly tartlet made with whole peas, pea purée, and black garlic. A mara des bois strawberry sorbet and a pretzel filled with vanilla woodruff cream provide an excellent finale. An exciting wine list featuring outstanding crus from the Chablais region.
Instagram