A small, unpretentious room behind the rue du Lac that has been doing Vaudoise cooking for decades. Fondue, raclette, and the classic salted Vaud sausage with leeks (saucisson aux poireaux) are the backbone of the menu, supplemented by seasonal dishes that follow the Alpine calendar. The wine list leans heavily on Lavaux whites — chasselas from the vineyards a few minutes' walk above town. Portions are generous and the setting is warm in the way only genuinely old establishments manage.