Auberge Communale La Balance

Restaurant-Pizzeria La Terrasse

➤ rue de Lausanne 9, 1030 Bussigny, Switzerland

Carte • Pizza • Kebab • Fastfood • Mexikaner

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"Ich war geschäftlich in Lausanne und ging da ab und zu Abendessen. Das Essen ist gut und wird so wie ich es einschätze frisch gekocht. Ich hatte keine Pizza, spreche deshalb nur von den Tellergerichten. Sie haben auch eine Saisonale Karte mit einer guten Auswahl. Die Preise sind wie überall rund um den Genfersee halt etwas hoch."

Auberge de la Charrue

➤ route d' Echallens 1, Romanel 1032, Switzerland, Romanel-Sur-Lausanne

Carte • Tee • Salat • Grill • Burger

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"Soirée entre amis. Nous avions choisi ce restaurant car il se situe à mi-chemin entre nos deux domiciles et que nous en avions entendu parler.Le restaurant est magnifique, bien arrangés, décoration chaleureuse. Accueil parfait et souriant, c'est important.La carte des mets est étendue et le choix permet à chacun d'y trouver son bonheur. Si la cuisine est peut être un peu lente, les plats servis sont de belle facture, très copieux et d'excellente qualité. Carte des vins tout à fait adaptée avec un choix de vins vaudois et suisses très variés. Les prix sont également attractifs. Bref. le temps a passé très vite et c'est certain que nous retournerons à l'Auberte de la Charrue."

Le Contemporain Alberto Alloro

➤ route de Cossonay 1, 1029 Villars-Ste-Croix, Villars-Sainte-Croix, Switzerland

Carte • Schweizer • Mittelmeer • Restaurants • Italienisch

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"We have the great privilege of having, just a stone's throw from our home, the best pizza in Switzerland, without a doubt. Even in Italy and more particularly in Naples I have not eaten a pizza of this level. (Nowhere in the world anyway) The pizza at Pizza Squizz is a pizza made from quality flour that has had time to breathe. So very digestible. She also has this je ne sais quoi that one cannot write. Certainly the result of the pizza chef's secret preparation. The toppings are fresh and quality. The choice is very wide and remains not excessive. Besides, you won't find Hawaiian pizza with pineapple (a heresy which is not part of the menu) and thank you. Pizza bases that you won't find anywhere else or very rarely: base without tomato sauce, yellow tomato sauce, cherry tomato sauce, classic tomato sauce. The choice is incredible! My favorite, the “Campagnola” A maritime decoration in the colors of Naples. I feel like I'm transported to another world when I'm there. All my senses are nourished there. The good music of Naples, the smells of fishing and the pizza oven, all these regulars speaking in Italian. Not to mention the huge terrace. We feel well welcomed there. The service is provided with a smile and generosity. What's crazy above all is that everything on the menu makes you want it. Both the antipasti, the catch of the day and the Di Manzo tagliata. What's hard is not coming back after the first time. It's the same feeling you have with the woman you fell in love with. We want to see her again all the time. And each time it's just as incredible as the first, or even better. Thank you for all the love and dedication you put into your work. From a very big fan"

Shanghai Garden

➤ rue de la Gare 5, 1030 Bussigny, Switzerland

Carte • Kebab • Cafés • Fastfood • Mexikaner

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"Great restaurant, out of the way but 10 minutes from Lausanne. The setting is pretty, well received, very kind staff and excellent service. The menu contains some lovely specialties, such as 3-course Peking duck, to be reserved 24 hours in advance. We tried the beef with pepper sauce and the beef griddle. The meat is tender. The 2 very different sauces but excellent and rather spicy for the griddle. Very tasty. Served with good noodles. Excellent and highly recommended for lovers of Chinese cuisine."

Le De L De Ville De Crissier

➤ Rue D'Yverdon 1, 1023, Crissier, Switzerland

Carte • Cafés • Kebab • Asiatisch • Vegetarier

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"Or if you try to describe perfection. The restaurant is, as the name itself says, in Crissier. A small village, near Lausanne, just 15 minutes taxi ride away. A beautiful house and an amazing crew awaits us. I am, I admit, very excited: that was my birthday present and I was so happy to have the chance to have such a privileged experience. But let's go back to what counts, food! We started with a glass of champagne and the Amouse-Bouche, which already delighted our taste buds. First course: a Galantine of Perches des Lemansees, crispy fenchel and reduction of Cépage d’Or. They just nailed it from the beginning, the balance between the ingredients was simply perfect (and yes, those were ingredients I love). Next, I have an alternative to the menu as I really don't affective frog ever. A refreshing estivale pressed Berne tomatoes, basil with crispy zucchini and mozzarella. Followed by one of my favorite dishes of the evening. green beans with black pearls with green jus and vegetable oil. I was blown away from simplicity, intense and delicate taste. At once I remembered the summer days I spent in a farm in Forel-Lavaux when I was 16 to prepare the green beans on a wooden bench for the market. We drove with a beautiful petite Arvine girolles tartlet, slices of Maréchal and cured meat from Gruyere. The perfect balance among the ingredients made it one of the most pleasant dishes of the evening. Next was a red Mullet Filet, accompanied by a silky creamy Balti Curry with zucchini and leaves of citrus. I particularly appreciate the delicate meat and the taste of the curry never overwhelming the other ingredients. After the medallions of Langustinen with a tomato broth and cucumber bubbles. What a delightful creation, what Gourmandbrühe. That was great. We continued with a lamb fillet mignon with its herbs jus and soft eggplants. Meat perfectly cooked. The Jus silky. The Auberginenmund melts. Purrrfection. After the cheese, an impressive selection, about 40 different types, from fresh, blue to hard. Whatever your heart desires, you will find true happiness on this car. The first dessert comes. A frosted duo of candied clergy strawberries and Verbena. Just what you need after the cheese. Refreshing, berries are sublimed into the core. An explosion of aromas. Second dessert. Fuseau powdered with red fruit chocolate and refreshing first raspberry sorbet. The perfect end of an incredible evening. Chassagne-Montrachet, Les Embrazées, Thomas Morey, 2015. Service at any time unpredictable. Frank Giovannini came to welcome and part of us. A gentle personality, very friendly almost shy. Unique experience"