Pepper began in 2015, when self-taught chef Martin Rex and his partner Alessandra Luzzu opened a take-away serving ultralocal burgers in Morges, then Nyon — the Pepper Jack — laying the foundation for their flagship restaurant in Lausanne.
The menu is all about origin, diversity, and top-notch cuts. Swiss Black Angus sits alongside Argentinian and Irish beef, while Japanese Wagyu adds a touch of indulgence. Starters are just as fun: the Yakitori de Wagyu (A5) from Kagoshima, served on a tabletop grill and finished with a blowtorch, makes for an interactive and playful beginning to the meal.
Meats take centre stage. All are matured at least 28 days, served with one side of your choice (except specials), and accompanied by Pepper’s selection of winemaker’s salt, beechwood smoked salt, and Camargue salt.
We tried two highlights: the Irish John Stone Black Angus entrecôte, smoked with olive wood, rich and full of flavour; and the Aubrac entrecôte from the local Ferme Chanson, beautifully marbled and packed with authentic terroir taste. Following the server’s advice, we let the salts do the work this time, letting the meat speak for itself — though we’ll be back to try their home-made sauces.
For something more casual, the Wagyu Bacon Jam burger with house-made triple-cooked fries nods to Pepper’s take-away roots. Indulgent, comforting, and perfectly in tune with the relaxed vibe, it’s a playful alternative alongside the more classic cuts.
Whether you’re after a perfectly smoked entrecôte, a playful Wagyu burger, or simply a relaxed meal with friends, Pepper hits the mark. With top-quality meat and a warm, welcoming atmosphere, it’s a place where flavour and conversation come together - and where you’ll already be looking forward to your next visit.
Pepper Restaurant
Rue Beau-Séjour 15
1003 Lausanne
021 311 10 03
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