Colonnade

Dating back to 1906, the Mandarin Oriental, situated on the lakeshore, is certainly a stylish setting in which to dine. This restaurant exudes the charm of yesteryear with contemporary elegance. With wonderful Art Nouveau light fittings hanging from the high ceiling, striking marble columns and an almost floor-to-ceiling glazed wine cabinet, the interior is a sight to behold. Chef Gilad Peled and his enthusiastic team showcase their modern take on French cuisine – take, for example, the sweetbreads with peas, asparagus, morels and wild garlic. There are two tasting menus, which can comprise three, five or eight courses (with an optional additional cheese course), one of which is vegetarian. There is an excellent selection of wines from around the globe, and head sommelier Moritz Dresing provides the most astute recommendations. A nice touch: The tasting menu includes a brief visit to the kitchen.

Two Michelin Stars in Year Two

• Colonnade earned two Michelin stars in its second year after opening.

Chef Gilad Peled: A cosmopolitan Michelin-starred talent

• Executive Chef Gilad Peled trained at Le Cordon Bleu London, has worked with Gordon Ramsay and Clare Smyth, and previously earned his first Michelin star just four months after opening Le Pressoir d'Argent in Bordeaux.

Lakeside setting and terroir-driven concept

• The dining concept is anchored by a beautiful lakeside setting in Lucerne, with menus inspired by the natural surroundings and using mostly Swiss-sourced products to create a strong sense of place.

Signature Ingredients

• Sweetbreads: A centerpiece of Colonnade's refined modern French repertoire, often prepared to showcase their delicate texture. The chef pairs sweetbreads with peas, asparagus, morels and wild garlic, creating a spring-forward profile that highlights Switzerland's local bounty and precise technique.
• Peas: Bright, tender peas feature prominently alongside sweetbreads, embodying the spring Swiss harvest and the restaurant's emphasis on local seasonal ingredients.
• Asparagus: Seasonal Swiss asparagus provides crisp, fresh notes that complement the dish's richness and illustrate the Alpine culinary identity.
• Morels: Wild Swiss morels bring earthy depth and a forest aroma, pairing with peas and wild garlic to express the restaurant's forest-to-table sensibilities.
• Wild garlic: Aromatic wild garlic adds peppery brightness and herbal lift, tying together peas, morels and sweetbreads in signature preparations.
• Turbot: A showcased seafood centerpiece featuring turbot prepared with contemporary French technique, often served with a beurre blanc to highlight pristine Swiss seafood and lake-region flavors.
• Beurre blanc: The classic French butter sauce that accompanies turbot and other fish dishes, exemplifying Colonnade's commitment to precise technique and luxurious, clean flavors.
• Artisanal Swiss cheeses: A curated selection of regional cheeses that express terroir and Swiss dairy craftsmanship, featured in tasting menus or optional cheese service to complete the modern French dining experience.