Ah – good traditional food! Overlooking Lake Geneva, the glamorous Belle Époque Morges Casino, dating from 1900, is home to this unstarched restaurant taken over in 2026 by two mates, depicted by stylish dining rooms, an airy conservatory and a summer terrace shaded by plane trees. At the helm, chef Rémy Gravelaine, ex Crissier, signs an ambitious, deftly crafted brasserie score, firmly rooted in longstanding culinary traditions: succulent pâté en croûte with seasonal pickles; outstanding quenelles of pike from Lake Geneva, served crispy and fork-tender with a “Nantua-lac” sauce and seasonal veggies. Another highlight is the pithivier of tournedos Rossini with black truffles – to share. The insightful tips of sommelier Thibaud Gardette hit the spot every time.