Restaurant GERBER WYSS

Laurena and Grégory Wyss, along with Séverin Gerber, are the team behind this restaurant in the heart of the town, just a stone's throw from their boulangerie-chocolaterie – the two men were previously chocolate-maker and baker, respectively, at the renowned Restaurant de l'Hôtel de Ville in Crissier. The chef serves up creative dishes that showcase the Swiss terroir: for example, crayfish from Lake Neuchâtel, fennel kimchi and oyster leaves are among the various instants comprising the Signature set menu. You will be served by an attentive and charming team, and a sommelier who is a fountain of knowledge.

What stands out

• A Michelin starred dining room paired with an in house boulangerie chocolaterie a few doors away, breads and sweets come from the same hands.
• Swiss terroir, handled with modern technique, fermentation and cold extraction show up in sauces, juices and garnishes.
• The “Signature” sequence often features Lake Neuchatel crayfish, and a strong through line of herbs, leaves, and garden grown aromatics.

Ingredient stars

• Lake Neuchatel crayfish: the restaurant’s most repeated local signature.
• Fennel kimchi: a fermentation note that turns up as a sharp, structured counterpoint.
• Oyster leaves and other aromatics: briny, herbal accents used to pull dishes towards the garden.

Menu format

• A single tasting menu built as a sequence of small "instants" (typically 6 or 8 courses).