The story
Le Lab by Adel & Niko is an international restaurant in Vevey, at Route de la Crottaz 5 in Corseaux, Switzerland. Gault&Millau awarded the kitchen 14 points for 2026, and Michelin gave it a Bib Gourmand the same year.
Nikola Popovic leads the kitchen with Adeline Boëchie, and the menu balances a midday lunch with evening plates for two or more. The weekday lunch is priced at 38 CHF and changes each week, while the à la carte and five-course tasting menu follow the seasons. The Michelin Bib Gourmand recognises the same approach: good quality, good value cooking.
Gault&Millau singled out a delicate pikeperch with leche de tigre and Lostallo salmon tataki with Asian notes, served with rice chips and miso jus. Beef tartare comes with warm bone marrow, and the vitello tonnato is slow-cooked. Desserts pair fresh fruit with rhubarb or blackcurrant.
Recognition
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good quality, good value cooking
Last year, Nikola Popovic in the kitchen and Adeline Boëchie secured a place in the GaultMillau with their stylish restaurant, complete with a charming little garden, located between Vevey and Corseaux. This year, we are adding another point straight away. What the duo offers in their sharing dishes on the à la carte menu or in the five-course tasting menu has thoroughly convinced us from start to finish. For instance, there was a delicate pikeperch served with leche de tigre, alongside Lostallo salmon prepared as a tataki with subtle Asian notes, rice chips, and a miso jus. The chef skillfully presented pan-seared duck liver with morels atop a focaccia, while pairing potato and tomato churros equally well with Manchego cheese and chorizo. The beef tartare, featuring a creative touch of warm bone marrow, was excellent; the kitchen also scored high marks with its slow-cooked vitello tonnato and diced tuna accompanied by parmesan crisps. Finally, applause was due for the desserts—a harmonious blend of fresh fruit slices, rhubarb, or blackcurrant.
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