Let yourself be tempted by the culinary creations of our Executive Chef: you will discover traditional regional cuisine, gourmet & generous, highlighting local & seasonal products as much as possible.
In summer, enjoy our large shaded terrace along the flower-lined quays & a few steps from Lake Geneva.
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Phone: +41 21 962 50 61 | Email: email@example.com
If you enjoy your meal at Café Bellagio, you get 4 hours free parking at the Royal Plaza Montreux Hotel, except during Montreux Jazz Festival.
Breakfast: 7 am – 10 am | From CHF 30
In the morning, enjoy a rich American-style breakfast buffet in the dining room or on the terrace.
Lunch: From 12 pm | Last order 2 pm
Dinner: From 7 pm | Last order 9:30 pm
Brunch: Every last Sunday of the month | 12 pm – 2:30 pm | From CHF 69
Swiss National Brunch on Monday 1 August (exceptionally instead of Sunday 31 July) | CHF 89 per person & CHF 40 for children (6-12 years)
Experience a more relaxed atmosphere for Sunday lunch. Enjoy a long brunch, giving you time to savour the delicacies & sweets at the various buffets.
As a native of Montpellier, in the South of France, I grew up in a family of “bons vivants”, people who particularly like to meet around good meals & taste quality products. This explains why cooking & gastronomy caught my attention at an early age.
Born of a Spanish mother & a Norman father, my father was a lover of nature, & he used to take me with him in his search for the produce we were going to cook. Thanks to him, I was able to discover underwater hunting, fishing & mushroom picking.
Meanwhile, I inherited from my mother a strong taste for good things & a high degree of respect for quality products, which she would get from specialised craftsmen at the local market.
As the years went by, my passion for gastronomy kept growing with me, even though I had never thought of making a career out of it. Finally, it was during the practical training weeks at a hotel school & while discovering this professional field that things became clear to me.
Although I had no professional training as a cook, and was therefore self-taught, I was forced to use my days off to cook, try out recipes, plate up & learn all the most basic techniques to catch up.
Based on memories, with simple but elegant presentations, my cooking is simply instinctive, a bistro style. My main aim is to bring the produce to the fore, while respecting the seasons & promoting local production. Of course, I love local cuisine, but I am also passionate about world cuisine, which allows me to introduce new flavours with a dab of exoticism.
I really look forward to your visit to Café Bellagio & to your discovery of my delicacies!