Auberge aux 3 Tilleuls

The story

Auberge aux 3 Tilleuls, Lausanne: Seasonal Cuisine in Genolier

At Auberge aux 3 Tilleuls in Lausanne's Genolier district, Chef Filipe Figueiredo delivers a seasonal cuisine rooted in the produce of the surrounding countryside. This commitment to local ingredients earned the restaurant a Gault&Millau score of 13 for 2026, highlighting a kitchen that balances elegance with approachable pricing.

Filipe Figueiredo and the kitchen

Figueiredo guides the menu according to what nature provides throughout the year. The website states the team prepares savory dishes using products offered by Dame Nature across the seasons. Guests can choose between a concise à la carte list and very affordable daily menus during lunch service.

Signature plates and techniques

The menu features precise preparations like tuna tataki served over fresh pea cream with mint. Roast duck breast arrives cooked on its skin, accompanied by roasted nectarines and guinea berry sauce. Slow-cooked lamb shank pairs with a robust jus and dried fruits, while the knife-cut beef tartare offers 180 grams of hand-sliced meat.

Village setting and dining room

Located at Place du Village 7, the establishment offers a charming terrace alongside a cozy bistro and an elegant restaurant space. The venue attracts both day-trippers exploring the area and regular diners seeking refined cooking. Service remains attentive, though the staff notes they can become busy during peak hours.