Auberge de l'Abbaye de Montheron

A former 12th-century abbey situated by a babbling brook amidst lush greenery – the surroundings could hardly be more idyllic. However, anyone expecting traditional cuisine that matches the setting will be surprised: the new head chef, Alba Farnós Viñals, cooks in a contemporary and bold style. Served with homemade bread are pine-infused rapeseed oil and fermented butter. A Japanese-style flan made from marinated chard and puffed barley is skillfully paired with Frutiger caviar. The anolini pasta is served – surprisingly and elegantly – with white beans, edible flowers, beets, carrots, and a touch of crème double. Spectacularly presented is a zucchini blossom stuffed with whitefish, accompanied by a crayfish bisque from Lake Geneva flavored with verjus and absinthe. Another highlight is the lamb duo: one portion pink-grilled in a cream sauce with mint and mustard seeds, the other a ragout wrapped in puff pastry. An inventive combination of celery, fennel, and hazelnuts leads seamlessly into a convincing finale: a sweet rhubarb, gin, and woodruff savarin. An excellently curated wine list featuring top Swiss crus, paired with charming service.