The story
Since 1989, Le Guillaume Tell has been a staple in the village of Aran, perched on the terraced slopes of the Lavaux UNESCO world heritage site. Chef Denis Velen runs this intimate dining room, where the cooking is driven by emotion, contrast, and unexpected flavour pairings. The setting—a small, welcoming space with a sunlit terrace—invites guests to slow down and savour the moment. It is this combination of location, craftsmanship, and personal expression that has earned the restaurant a place in the Michelin Guide as a Recommended address.
The kitchen works without a fixed template. The carte and menus change with the seasons and the chef’s inspiration, offering guests the freedom to compose their own meal according to budget and time. A lunch menu is available midweek, while the evening experience leans toward longer, more exploratory formats. The Menu Carte Blanche (9 courses, CHF 175) and the Menu Laissez-vous Faire (7 courses, CHF 148) are designed for those who trust the chef’s instincts entirely. Dishes range from a signature Boule de Neige amuse-gueule to intricate compositions featuring foie gras, scallops, duck, or beef—each plate a balance of texture, acidity, and spice.
Le Guillaume Tell extends its hospitality beyond the dining room. Guests can book a culinary workshop and apéritif with the chef (for small groups), or join a wine-tasting course led by oenologist Philippe Bujard and Chef Velen, followed by a seven-course meal with matched wines. The restaurant also offers private chef services, catering for events, and a dedicated wine pairing programme that highlights the best of the region’s vintages.
Whether you come for a midday lunch on the terrace under the Lavaux sun or an evening of discovery at the chef’s table, Le Guillaume Tell delivers a cuisine that feels both rooted and adventurous—a rare quality that keeps guests returning year after year.
Recognition
Ambience
Details
History
For over 35 years, Denis Velen has worked alone in the kitchen of a tiny restaurant with a small terrace right in the heart of the Lavaux region. He has lost none of his enthusiasm or savoir-faire, and one marvels at how creatively he still cooks. An old favorite returned in the form of wasabi-infused cotton candy, setting an amusingly sweet-and-sour tone for the meal. Velen then crafted a refreshing, inventive gazpacho from butternut squash, chestnuts, and coffee, while grapefruit-cured salmon with black garlic and salicornia offered a delicately briny pleasure. The stunning duck liver "bonbon" with hibiscus jelly atop confit sauerkraut drew applause. Although the veal and tuna tartare with artichokes and truffled salt fondue espuma dominated the palate, the combination of scallops and Vaud-style saucisson was an absolute hit, as was the course featuring lemon raviolo, parsnip, and lemon. The quail duo was equally impressive—served once as a rich blood sausage with morels, and again as delicate thighs in a robust sauce. A captivating finale featured a lemon-ginger sorbet on tapioca alongside a chocolate moelleux with Peruvian chili and passion fruit. Outstanding wine recommendations were provided by the young sommelier Thibault Grillte.
Location
Instagram