On the edge of the Jorat Natural Park, this gastro restaurant – distinguished by a Michelin green star – will surprise you thanks to the diversity of its dishes based on Vaud ingredients. Its terrace is deliciously bucolic.
That little extra from the food insider "¿Quand est-ce qu’on mange?": The always creative amuse-bouches and the so moreish bread+homemade butter duo.
Favourite dish: The ultra-local game, when it’s in season
To find the Abbaye de Montheron, you have to leave Lausanne and venture into the vast, mysterious forest of the Jorat. In this place full of legends, Rafael Rodriguez, David Donneaud and Romano Hasenauer have pulled off their idea to perfection: to combine the simplicity of local products with the creativity of top-class cuisine, which earned them 16 points in the GaultMillau. After training with the greatest chefs of Paris, Barcelona and Gerona, Chef Rafael Rodriguez spread his wings to this part of the world and his joyous cuisine reflects his vision. His day at Montheron begins with meeting producers and farmers delivering their seasonal produce. To prepare this, the restaurant owners experiment, invent and rediscover culinary techniques from the Middle Ages, in homage to the historic setting of the restaurant. The results are unique: horn-of-plenty crumble, lentils in a sauce made from raisinée, rose-flavoured custard, etc.This establishment has been awarded the “ Café historique de Lausanne ” label established by the city of Lausanne in 2021. Located on the historical site of the Montheron Abbey, this rural restaurant’s building dates back to the 16th century. The establishment was restored in 2010, while preserving medieval vestiges from the 18th century, as well as fittings from the 1930s. Inside, several small rooms enable different types of catering.
