The dining room
Velvet banquettes, tall arched windows and a view of the lake from every table.
Book in the dining roomSince 2016 · Ouchy
A house on Lake Geneva
Our story, our cooking and the team that welcomes you by the lake.
Our story
Ten years by the water
DemoResto opened in spring 2016 in a stone house on the quay, a stone’s throw from the Ouchy landing stage. Before us, there was a family guesthouse here, then a tea room. We kept the arched windows, the oak parquet and the view of the lake.
The dining room has forty seats. From May to October, the terrace adds thirty more, facing the Alps. Upstairs, the private room and its fireplace host family dinners, birthdays and business meals.
Ten years later, the idea has not changed: seasonal cooking, produce from the region and attentive service, without ceremony. People come for the view and come back for the food.
- 2016Year we opened
- 70Seats in the dining room and on the terrace
- 50 kmRadius most of our produce comes from
Our cooking
The lake, the producers and the season
A short menu that changes with the market. Whatever does not grow or is not fished near here only comes in small quantities.
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The lake
Perch, fera and Arctic char arrive the same morning from the neighbouring fishing port. The fish menu follows the day’s catch.
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The producers
Vegetables from market gardeners on the Orbe plain, Alpine cheeses, beef and veal from Vaud farms: we know each one of them.
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Game
From the end of September to the end of November, Swiss game comes onto the menu: venison stew, red deer medallions, buttered spätzli, red cabbage and pears in wine.
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The cellar
Chasselas from Lavaux, Petite Arvine and Pinot Noir from Valais: a Swiss wine list, with wines by the glass that change every week.
In the kitchen
Head chef
Mathis Delacour
Mathis Delacour grew up in Morges, between the lake and the vineyards. After training as a cook in Lausanne, he worked in kitchen brigades in Geneva and Lyon, then as sous-chef at an inn in the Jura.
He came back to Lake Geneva in 2016 to open DemoResto. His cooking is precise without showing off: sauces are finished to order, the spätzli are made in the morning and the menu changes as soon as the market does.
On Tuesdays and Fridays, he visits the producers himself. The rest of the week, you will find him at the pass, tasting every sauce before it goes out to the dining room.
I would rather have a short menu I know by heart than a long one I cannot master.
The team
The people who welcome you
In the kitchen and in the dining room, a team that rarely changes: many have been here since the opening.
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Sommelier
Inès Duval
Trained in viticulture and oenology, she builds the list with some forty Swiss winemakers and chooses the wines by the glass every week.
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Pastry chef
Aline Rey
She works with fruit from Valais, chocolate and Gruyère double cream. Her meringues come out of the oven every morning.
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Maître d’hôtel
Paolo Ferri
He came from Ticino for the opening; he knows every regular’s favourite table and keeps an eye on the pace of service.
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In the kitchen
The brigade
Léa Morand, sous-chef, leads six cooks and two apprentices, lunch and dinner, Tuesday to Sunday.
Our spaces
Three ways to dine with us
Choose your spot when you book: in the dining room, on the terrace or in the private room.
The terrace
By the water, shaded by parasols at lunchtime and under string lights in the evening.
Book on the terrace
The private room
A room of its own, with a fireplace, for family dinners, birthdays and business meals.
Ask for the private roomOur producers
They deliver to us every week
A good part of the menu depends on them. Here are some of the producers we have worked with since the opening.
Fictitious producers · demo site
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Pêcherie du Petit-Port
Perch, fera and char from Lake Geneva
Saint-Sulpice (VD)
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Ferme des Trois-Chênes
Seasonal vegetables and squash
Orbe plain (VD)
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Alpage de la Vieille-Pierre
Alpine Gruyère and Vacherin fribourgeois
Fribourg Pre-Alps
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Domaine du Clos-des-Terrasses
Chasselas and Pinot Noir
Lavaux (VD)
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Boucherie du Gros-de-Vaud
Beef and veal from Vaud farms
Échallens (VD)
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Venaison de la Vallée
Roe deer and red deer from Swiss hunting
Vallée de Joux (VD)
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Vergers du Haut-Lac
Apples, pears and apple juice
Chablais (VD)
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Moulin de la Venoge
Flours for our bread
Gros-de-Vaud (VD)
Come and see us
Tuesday to Saturday, lunch and dinner, and Sunday lunch. Book online in a minute or give us a call.
Or call us: +41 21 000 00 00