Swiss food gets overshadowed by its French and Italian neighbours, but the canton of Vaud — with Lausanne as its capital — keeps a rich, deeply comforting local kitchen largely to itself. Papet vaudois is the symbol of that kitchen: braised cabbage and leeks slow-cooked in local white wine, topped with smoked sausage that reaches its best only in winter. The finest Fondue in the area is not in a tourist-facing restaurant — it is in an old underground bistro that Lausannois have been returning to for decades.
#1 Papet vaudois
The signature dish of the canton of Vaud and the defining statement of Lausanne's kitchen. Cabbage and leeks are braised low and slow in local white wine until soft and fragrant, then served with a thick smoked Saucisson vaudois whose dense, intense flavour has soaked through the same pot. This is farm and vineyard food — a direct expression of Vaud's agricultural culture. Good restaurants use sausage from a local producer only, never a factory-made substitute.
- This dish peaks in winter (November to March); many restaurants only serve it seasonally — call ahead before visiting for Papet specifically.
- Ask for a glass of Chasselas white wine from the canton of Vaud alongside — it is the most traditional and correct pairing.
- If you miss the Papet season, order Saucisson vaudois on its own with boiled potatoes — it holds up as a standalone dish.
#2 Saucisson vaudois
A regional sausage with several hundred years of history, now protected under IGP (Indication Géographique Protégée) status. It is made from coarsely minced pork mixed with spices, stuffed into a natural casing, and then cold- or warm-smoked. The flavour is intense, smoky, and gently salty-sweet, with a firm but not hard texture. It works equally well simmered hot inside a Papet pot or sliced thin as a starter alongside Swiss bread. Vacuum-packed, it keeps for several weeks — which makes it one of the most practical food souvenirs you can bring home.
- Pick up vacuum-packed Saucisson vaudois from a Coop or Migros supermarket for 8–15 Swiss francs — excellent value as a take-home gift.
- Try it at the Wednesday and Saturday fresh market at Place de la Palud, where local producers usually offer free tastings.
- The cold-smoked version (<em>fumé à froid</em>) has a more delicate flavour than the hot-cooked version — better as a snack or starter.
#3 Fondue
Switzerland's most famous dish, and Lausanne does it particularly well because the city sits just 30 km from the Gruyère and Vacherin cheese-producing regions of canton Fribourg. Fondue vaudoise centres on Gruyère melted into local white wine with a breath of kirsch. The Swiss tradition holds that if you drop your bread cube into the pot, you owe the table a full glass of wine — a rule that reliably makes dinner more entertaining.
- Order <em>Fondue moitié-moitié</em> (half and half) — equal parts Gruyère and Vacherin Fribourgeois — the most popular blend in Lausanne.
- Avoid cold water while eating Fondue; locals hold that it solidifies the cheese in your stomach. Stick to white wine or hot tea.
- A good restaurant serves the Fondue with cornichons and small pickled onions on the side to cut through the richness of the cheese — do not skip them.
#4 Malakoff (food)
A fried snack from the Vaud kitchen that is almost unknown outside the canton, yet Lausannois love it. Fresh Gruyère is mixed with flour and egg, shaped into small rounds, and deep-fried until the exterior is crisp and the inside a molten core. Served immediately off the oil with mustard sauce and bread. Legend traces the name to Swiss soldiers who fought at Malakhov during the Crimean War and brought the recipe home — true or not, the contrast of crunchy shell and hot melted cheese inside is something you should try at least once in Lausanne.
- Malakoff must be eaten immediately after frying — do not wait. The cheese inside sets quickly and the experience suffers.
- Order 2–3 as an entrée before a main course; that is the right portion for one person.
- They are hard to find in generic restaurants, but traditional bistros in the old town and Café du Grütli typically carry them on the menu.
#5 Raclette
Fondue's twin — simpler in method but equally satisfying. A large slab of Raclette cheese from canton Valais is held under heat until the surface melts, then scraped directly onto boiled potatoes and pickles. The name comes from the French verb <em>racler</em>, meaning to scrape — which is precisely the technique. Served with cornichons, small pickled onions, and freshly ground black pepper, it is one of the most warming and unfussy meals Swiss winter produces.
- At winter Christmas markets (November to December) outdoor Raclette stalls sell by the portion for 6–8 Swiss francs — straightforward and good.
- In a restaurant, the tabletop format gives each diner their own small individual Raclette grill — interactive and worth the extra cost.
- Artisan Raclette from small-scale producers has noticeably more aroma and depth than supermarket cheese — ask the restaurant where theirs comes from.
#6 Swiss chocolate
Switzerland consumes more chocolate per person than any other country on earth, and Lausanne has a solid tier of artisan chocolatiers using high-grade cocoa and recipes passed down over generations. The smoothness of genuine Swiss milk chocolate comes from a conching process that runs for up to 72 hours — significantly longer than mass-market production. Artisan shops in Lausanne often source fresh milk directly from Vaud canton farms, producing a milk chocolate with a flavour you will not find elsewhere.
- Durig Chocolatier near Place Saint-François is known for single-origin chocolate using cocoa from a single farm estate — try the 70% dark Vaud bar.
- Gift boxes at Lausanne chocolate shops start at 15–30 Swiss francs and are better value than anything you will find at the airport.
- The finest Swiss chocolate is rarely the big supermarket brands — it comes from small shops that make everything in-house, visible through the front window.
Where to stay in Lausanne for this trip
A well-located hotel means less commuting and more sightseeing. Here are real, top-rated stays in Lausanne — compare Agoda · Booking · Trip.com in one click.
Beau-Rivage Palace
Affiliate links — we may earn a commission at no extra cost to you. Details
Château d'Ouchy
Affiliate links — we may earn a commission at no extra cost to you. Details
Lausanne Guesthouse & Backpacker
Affiliate links — we may earn a commission at no extra cost to you. Details
Elite Hotel Lausanne
Affiliate links — we may earn a commission at no extra cost to you. Details
Tours, tickets & activities in Lausanne
Day tours, attraction tickets and travel essentials for Lausanne — book ahead on Klook with mobile e-tickets.
Affiliate links — we may earn a commission at no extra cost to you.
Before You Pack
Lausanne food is at its most rewarding in winter, when Papet vaudois and Fondue move to the centre of everyday local eating. But every season has something worth stopping for. The Wednesday and Saturday fresh market at Place de la Palud is the best single starting point for tasting the produce and preserved foods of the canton of Vaud.