Open every day, last order at 10h00 pm
At Hotel Bar, it’s always time to kick back and relax: savour the moment with your friends or colleagues at the end of the evening.
A lounge area with a ventilation system to extract odours and smoke.
The smoking room at the BEST WESTERN Chavannes de Bogis is an intimate space dedicated to the enjoyment of cigars and spirits.
Discover our warm, stylishly and subtly decorated room and savour in a shared moment of relaxation.
A cigar humidor is available with a wonderful selection of Cohibas and other Partagas to choose from.
26 sur Vin is a place where the finest Swiss red wines meet the finest sole food around.
Best Western Hotel had the daring idea to create a new restaurant at Chavannes-de-Bogis : 26 sur Vin « SWISS WINE RESTAURANT ».
Offering a menu inspired by the spirt of sharing with friends, family, colleagues or loved ones featuring traditional and home-made cuisine. Every delicious dish has been specifically paired by a fine wine to perfectly match and compliment the taste buds.
Join us at 26 sur Vin and let us take you on a journey through the 26 Cantons of Switzerland including La Cote, Appenzel, Tessin and much more.
Our restaurant 26 sur Vin is the ideal restaurant, overlooking the lake for you to enjoy and make memories.
Come join us, we look forward to welcoming you.
Plat du jour [dish of the day] : 21 CHF - Show our menu
Whether you order à la carte or choose one of our set menus, we offer cuisine that is inspired by the seasons and the local terroir, with regional specialities including lake-caught fish (whitefish, perch, and pike) are a highlight of the menu, with culinary creations that are as innovative as they are impeccably presented. Enjoy the sophistication of the « home-made ». Taste the refinement of our “home-made” quenelle of pike, our Lake Geneva crayfish bisque served with a cassolette of savoury rice, the tradition embodied in our fillets of lake-caught perch, the authenticity of our rib-eye of beef in « home-made » Café de Paris sauce, or the tender sweetness of the Lake Geneva Swan : meringue with ice cream, Chantilly cream and maple syrup.