Like an eagle's nest on the top floor of the building, we discover a new open grill kitchen that offers top-of-the-range cuisine. There are old train seats,  a nod to the history of the place, a huge bench with comfortable seats under a removable parasol, a private dining room and a table d'hôte in the kitchen, at the end of a huge bar. It is a new, cosy space, where lovers of good meat will love to stay longer in front of the mountains. The Rebellion car and watch brand has invested in the restaurant to add their  values as well as the name. 

MENU HIVER 2019-20


Rebellion board, dried meat, country ham, dry bacon, homemade terrine, alpine cheeses

Sushi Makis platter, salmon, tuna, crab and vegetarian

Basket of crispy nems, vegetarian and meat

Beef carpaccio, pesto, parmesan cheese, capers, arugula, pine pinion, balsamic reduction

Méli-mélo of beef carpaccio, tartare and half-cooked foie gras




Pumpkin soup and butternut, fresh cream and croutons

Duck terrine with truffles and foie gras, pickled shallots with grenadine and mustard seeds, pistachio

Caprice of marrow bone, gratin with parsley garlic butter

Tomme vaudoise hot and cold, herbal mix, green apple jelly with honey

Pokebowl salad, candied vegetable salad with pomegranate and quinoa

Land and sea delicacies, mesclun with herbs, foie gras, blue lobster, candied vegetables, quinoa, lemon vinaigrette with hazelnut oil




Wild sea bass, unilaterally cooked, vanilla white butter emulsion, polenta and seasonal mushrooms

Ravioles, fresh ravioli with butternut and black truffle, emulsion of mountain pasture cream

Blue Lobster grilled unilateral, 600 g, coral butter with tarragon




Beef tartare cut with a knife 250 g, condiments, parmesan, arugula, toast

Rebellion burger, beef tenderloin, eggplant, fried mushrooms, rösti, pecorino, arugula and French fries

Entrecote 300 g, hallots preserved in Gamaret sauce

T-Bone Steak 450 g, famous T-bone with thread on one side and entrecote on the other

Rack of Iberian pork 300 g, strong chorizo juice

Beef Prime Rib Tomahawk style, 1 kg, shaved on bone

Surf & Iberian Turf platter, half grilled Blue Lobster and Iberian pork rack, a selection of garnishes and sauces

Surf & Turf tray, half grilled blue lobster and T-Bone Steak, a range of fillings and sauces

Surf & Turf Platter, grilled Blue Lobster and Prime Rib of Beef 1 kilo rassie, a selection of fillings and sauces




Wild sea bass, fried vegetables and French fries

Angus beef steak, fried vegetables and French fries






Puissance 5, assemblage d’Ollon, E.Blum 

Sassi Grossi Merlot Tecino, 2015, Gialdi 




Figuero 12, 2015, Crianza DO Ribera del Duero 




Bramasole Cortona, 2011, Tenuta la Braccesca 

Gagliole, Colli Toscana IGT 

San Leonardo IGT, 2013, Trentino 

Barolo Riserva La Ginestra, 2009, Paolo Conterno 




Crozes Hermitage Rouge Tradition, 2018, Yann Chave 

Gevrey-Chambertin, 2013, Mes Cinq Terroirs, Denis Mortet 

L’Angelot de Seguin, 2016, Pessac Léognan AOC 

Château Grand Pontet, 2015, St Emilion Grand cru classé 

Pavillon de Château de Léoville-Poyferré, 2015, St Julien 

Château Phélan-Ségur, 2014, Cru Bourgeois d’exception 

Pavie Macquin 2013, AC St Emilion Grand Cru classé,

90 pts Parker 

Château Léoville-Barton, 2012, St Julien 2e cru classé,

92 pts Parker 

Chateau Clinet, 2014, Pomerol, 91 pts Parker 

Château Léoville-Poyferré, 2010, St Julien 2e cru classé, 100 pts Parker





Cuvée Bretaye 1808, coteaux de Verschiez by B. Cavé, Chasselas 

Blanc de noir, maison du lézard, Badoux 

Petite Arvine, Charles Bonvin 

ROSÉS Verre Bouteille Bouteille

Domaine de la Combaz,

Oeil de Perdrix d’Ollon, E. Blum

Château les Valentines, côte de Provence 




Gamay, cuvé du lézard, Badoux 

Caviste d’Ollon, pinot noir 

Malbec Crios, 2018,

Mendoza Susanna Balbo, Argentine 

Terre Di San Léonardo, 2015





Prosecco Dry, DOC Paladin

Moët & Chandon Brut impérial

Moët & Chandon Brut impérial Rosé

Ruinard Blanc de Blanc

Dom Pérignon Luminus Vintage, 2008

Dom Pérignon Luminus Rosé Vintage, 2006

Armand Brignac




Bretaye 1808

Col de Bretaye

1884 Villars sur Ollon



+41 24 495 21 94


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