Njørden

As well as the gorgeous little boutique hotel Hemma and Njørd Café, Philippe Deslarzes also owns this fine dining restaurant, Njørden. He cooks fish, seafood and vegetarian dishes that draw on Swiss and Swedish influences. His modern cuisine is packed with contrasts and features many regional as well as Scandinavian ingredients and culinary techniques. Enthusiastic service team, including a savvy sommelier.

Sunday lunch service expansion

• From 17 August 2024, Njørden began offering Sunday midday service, extending its hours to welcome guests for a midday, family-friendly dining experience—unusual for a fine-dining Nordic restaurant.

Boreal Nordic seafood-forward concept by Chef Philippe Deslarzes

• The menu centers on seafood and fish, prepared in a Scandinavian style with seasonality and a presentation that blends Swiss influences with Nordic flair, designed to immerse guests in a distinct boreal experience.

Afterwork Hotel immersive package

• Njørden offers an Afterwork Hotel package: one night in a Junior Suite for two, early arrival, breakfast, a gourmet 6-course dinner at Njørden, transport to and from the hotel and restaurant, and a late-start morning, creating a seamless restaurant-and-hotel experience.

Signature Ingredients

• Seafood and fish: The core of Njørden's culinary identity, with dishes centered on fresh catches and seasonal seafood, prepared in a Nordic style that blends boreal flavors with Swiss ingredients.
• Gravlax (cured salmon): A flagship Nordic preparation highlighted as a signature dish, showcasing pristine salmon cured in the Nordic tradition.
• Smørrebrød (open-faced seafood sandwiches): A hallmark Nordic concept used as a signature element, featuring seafood toppings on bread in a minimalist, Nordic presentation.
• Local, seasonal seafood varieties: The menu emphasizes sourcing seasonal seafood from local producers to reflect both the La Côte environment and Nordic culinary philosophy.