The story
At the heart of Aubonne's Place du Marché, Njørd café offers a warm Nordic atmosphere that blends the tradition of Fika with Scandinavian cuisine and classic brasserie dishes. The restaurant has earned a Michelin Bib Gourmand for 2026, a recognition of its good quality, good value cooking, and the inviting, relaxed dining experience it provides.
The café-brasserie is a destination for those seeking comforting Nordic fare. The menu features dishes such as Swedish meatballs and desserts made with Nordic berries, all served in a setting that celebrates the region's seasonal charms. The atmosphere is described as a "haven of peace," offering a gourmet getaway that feels both authentic and accessible.
Njørd café is particularly known for its weekend Nordic brunches, priced at CHF 59.-. Served on Saturdays and Sundays, the brunch includes a cold buffet, hot dishes, and all-you-can-eat desserts. The café room provides a charming view of Aubonne's Town Hall, while in summer, a magnificent garden opens for al fresco dining. The space is family-friendly, with a dedicated children's area available upon request.
Whether for a daily special, a tête-à-tête, or a team gathering, Njørd café positions itself as an "atypical getaway." The restaurant is open Wednesday through Sunday, with the kitchen operating for lunch and dinner on select days. The Bib Gourmand award underscores the restaurant's commitment to delivering a high-quality, Nordic-inspired culinary experience that offers excellent value in the heart of Aubonne.
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good quality, good value cooking
High quality cooking
Philippe Deslarzes is in top form. The chef with Scandinavian roots and his crew are turning this simply elegant venue with its charming garden into a hotspot for Nordic cuisine, with the kitchen revolving entirely around the river, lake, and sea. We were thus delighted at the outset by a chestnut-algae sablé adorned with gold sequins and flowers, and were advised by the young Breton sommelier Simon Stephan. He recommended a suitable pairing from the exciting wine list featuring many open crus, or sophisticated alcohol-free creations such as a blend of verjus and white tea. Accompanying the whitefish from Lake Joux, the friendly service brought out bonbons filled with lovage jelly. The smoked eel with celery and combava was original, although the nearly ice-cold fish barely allowed the flavors to come through. Perfectly suited to spring, however, was the char with beurre blanc and wild garlic, served with parsnip and barberry. To complement the delicate skrei, the chef skillfully added a fine turnip and anise foam. For the Swedish (excellent blue cheese!) and Swiss cheeses, there was exquisite vin jaune jelly. For dessert, pastry chef Mattéo Thiévin surprised us with an exciting, contrasting combination of violet and kumquat.
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