Let yourself be tempted by the culinary creations of our Executive Chef: you will discover traditional regional cuisine, gourmet & generous, highlighting local & seasonal products.
It was important for us to make a real shift in our culinary choices, as part of a more environmentally sustainable approach overall. As far as possible, we only work with small, local producers who are sufficiently respectful towards nature & livestock, including: the Cornaux fish farm in Chamby, snails from Mont d’Or in Vallorbe, Icy Hug ice creams from Saint-Légier, cheeses from the Auboranges cheesemonger, organic potatoes from Wüthrich Farm in Puidoux, & Didier Pilloud’s alpine Tomme from La Planiaz.
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Phone: +41 21 962 50 61 | Email: firstname.lastname@example.org
Breakfast: 7 am – 10 am | From CHF 30.00
Temporarily served on the plate due to health restrictions. In the morning, enjoy a rich American-style breakfast buffet in the dining room or on the terrace.
Lunch: From Monday to Saturday | From 12 pm | Last order 2 pm
Every lunchtime, discover the suggestions of the moment according to the desire of the Chef & the market. We also offer a dish of the day for CHF 18.00. Not available on Sunday.
Dinner: From 7 pm | Last order 9:30 pm | From CHF 61.00
Every evening, enjoy a 3-course menu, a la carte.
Brunch: Every Sunday | 11:30 am – 2 pm | From CHF 20.00
Experience a more relaxed atmosphere for Sunday lunch & savor our brunch plate including a breakfast offer as well as a choice of eggs, waffles, tart & quiche.
With a family hailing from the Alsace who have worked with food for generations, from a young age, our Executive Chef, Mickaël Gérard, began cultivating his love for his ancestral values: tradition & terroir. Through his father, who was also a chef, he discovered his own passion for haute cuisine, & it was only natural that he undertook an apprenticeship as a chef in a 3* Alsatian hotel restaurant. After his years as an apprentice, he made one of his dreams come true: to move to Lyon, the world capital of haute cuisine, where he really cut his teeth. Next came Paris & the chance to join prestigious restaurants such as Petrossian & the Pullman Tour Eiffel, where Mickaël learned an openness that made him especially aware of the importance of the environment. Next, he lived the American dream in New York. There, he discovered a culinary scene as immoderate as it was diverse, a result of the city’s intense cultural mix.
Arriving in Switzerland in 2018, Mickaël set out to discover the heritage of both the country & the people it represents today, so that he could honour them with local, seasonal and environmentally conscious dishes. His philosophy is simple: produce is at the heart of the dish, & produce left as virgin as possible. He has been at the helm of Café Bellagio since 1 January 2021, which marked a major turning point in the restaurant’s culinary philosophy.