November 22, 2019 Switzerland Europe

Café Beau-Rivage Lausanne: Very Expensive and Deceiving Food but Exceptional Desserts!
Non-smokers friendly
Fine Dining


Welcoming: 3/5

Food Temperature: 8/10

Ambiance / Music: 8.5/10

Menu Choice: 4/5

Food Taste: 21/30

Architecture / Interior: 9/10

Food presentation: 7/10

Service: 9/10

Value for money: 3/10

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Open for the last thirty years or so, café Beau-Rivage is one of the city's and hotel’s iconic restaurants on the lake. With its beautiful terrace, breathtaking views and vibrant ambiance, dining here is satisfaction guaranteed.


Under a high ceiling, in a restaurant decorated with style, refinement, authenticity, and modernism, we sat calmly on a Sunday to have lunch.

Start by having a walk and discover the signature of the restaurant; outside, a display of seafood awaits to be devoured. The dessert trolly travels around the restaurant to satisfy guests' cravings. A big cake, Paris-Brest a triple layer cake had just been cut. Anyone can order a piece.

The menu is seasonal: now is seafood and venison season. Starters, soups, fish and shellfish, meats, from the forest, and the signature items of which Perch, meunière, beef tartare, and sirloin.


Professional service handled by a lady and her team; with a wide smile on their face, the team walks around the tables in style trying to find a solution for every inquiry guests might have.

I was happy until the food arrived! For the price paid, food is deceiving.

Lunch started with a pumpkin soup, an excellent pumpkin soup with diced pumpkins, amaretto crumbles, and citrus. I’m usually not a fan of soups but this one is delicious. Creamy and loaded with flavors, every spoon gives a velvety feeling on the tongue. The taglierini on another hand, is overcooked and has a strong smell of milk which I found unpleasant. Milk smell and its taste is so strong that you don’t feel the truffles. Truffles, tiny little pieces of truffles when you expect big chunks, in a restaurant like this one.

Beef filet marinated with sake, soba noodles, and matcha. In this particular case, Sake hardened the meet, noodles are overcooked and I’m not sure where the matcha comes in. Not impressed at all. 


"Perche and chips"! Tasteless Perch fish, loaded with oil, lacking flavor and taste. Served with a very small amount of French fries, actually the rest of fries a chef usually throws away, presented in a cup. So deciding, I couldn’t eat more than a bite and stopped.

For the price paid, for that high -actually very high- price paid, this is one of the few deceptions I’ve had during this trip to Switzerland. I was expecting perfection from this restaurant... food turned out to be deceiving. The lobster is so oveecooked it feels like water and tastes like burnt charcoal. 

I’m not sure if the restaurant’s chef was in the kitchen today or an apprentice. I expected chips, real thick chips. Tender meat with rich and strong sake flavors. I expected pasta cooked al dente, thick pieces of truffles, and not thin left overs. Anyway, let’s wait and tasty dessert.

More expensive than a Michelin starred restaurant when food has nothing to write home about. Very deceiving, extremely experience, and not worth visiting.


OMG, the desserts are to die for!

That Paris-Brest is phenomenal. A huge multilayered cake loaded with fresh whipped cream, crunchy hazelnuts, flaky chocolates, and praline cream. In its heart, layers of crispy tuiles elevate the cake to perfection. The mousse au chocolat, intense dark chocolate with crunchy bits, a bowl of soft mousse created to impress. Back to the Paris-Brest... I’ll come back here for it! It’s so finger-licking good.


I’m not sure why, but I appreciate it; Thank you for offering us dessert.

Suitable For: Fine Dining





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