The story
In the heart of the Lavaux vineyards, a UNESCO World Heritage site, Auberge de la Gare in Grandvaux blends a warm, convivial atmosphere with a refined brasserie-style kitchen. The restaurant, part of a charming three-star hotel, has earned a place in the Michelin guide for its focused, seasonal approach to cooking.
The original building dates back to 1862 and was fully renovated in 2008. The result is a space that feels both historic and contemporary, with a panoramic terrace overlooking Lake Geneva and the French Alps. The setting is a natural starting point for walks through the terraced vineyards that surround the village.
The kitchen focuses on cuisine du terroir, evolving with the seasons. Specialties include filets de perche (perch fillets) and steak tartare cut by hand with a knife. The menu balances brasserie classics with a more gastronomic touch, always using fresh, local ingredients. The restaurant is closed on Sundays and Mondays.
The Auberge also offers five non-smoking double rooms, each decorated with a distinct character. It is a participant in the Swiss Wine Promotion’s Grape Escapes program, offering guests a unique wine-country stay. For its consistent quality and setting, the restaurant has received a Michelin Recommendation, confirming its place as a destination for thoughtful, unpretentious dining in the Lavaux region.
Recognition
Ambience
Details
History
Nestled among the vine-covered slopes of Lavaux, you feel close to heaven on the viewing terrace of this cozy inn. For earthly delights, Philippe Delessert has been serving classic brasserie cuisine for many years. The simple morel croûte on a slice of bread soaked in tomato and cognac sauce has real character, while the "pôchouse"—a Burgundian soup of zander, whitefish, and trout poached in white wine with a zesty rouille—is wonderfully aromatic. The chef then skillfully combines a Swiss-style green salad with endives, confit shallots, a soft-boiled egg in panko breadcrumbs, and goat cheese. Tender zander fillets are served with butter and almonds, while among the meat dishes, the veal spider steak stands out; it is accompanied by a Zézette sauce (a variation of Café de Paris) and crispy French fries. Classic desserts include a caramelized Tarte Tatin, paired with a wine list featuring numerous crus from the Lavaux.
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