The most serious restaurant in Vevey and one of the most ambitious in the canton. Denis Martin has held a Michelin star for years and builds a tasting menu of 20 to 30 tiny courses around Swiss produce — fondue as a single cube, cervelat as a wry amuse-bouche, lake fish with unexpected textures and temperatures. The cooking is molecular without being gimmicky, and the service in the narrow old-town dining room is precise but relaxed. Book several weeks ahead. Closed Sunday and Monday.