The Best Restaurants in 1201 Geneva
L'Aparté in the Hôtel Royal is a small gourmet temple with just 15 seats. Chef Armel Bedouet starts each menu personally at the table and presents wonderful dishes made from the best French produce such as fish from Brittany, fine poultry and duck breast.
Il Lago at the Four Seasons Geneva stands for Italian cuisine at the highest level. Clear flavours, precise craftsmanship and selected products characterise the style. The elegant setting on the lakeshore emphasises this class and makes the visit a special experience.
On the Quai du Mont-Blanc, the Fiskebar serves Nordic fish cuisine with Mediterranean accents - light, elegant and seasonally inspired. The atmosphere by the water is relaxed, with wines from small biodynamic winegrowers and DJ evenings that liven up the summer terrace.
At the bar of the small restaurant, Masahiko Numabukuro spoils guests with a selection of excellent sushi. Those who want to delve deeper into Japanese cuisine can savour tempura and wagyu. And don't miss the matcha tea parfait for dessert.
On entering, the focus is on the windows, which offer a view of Lake Geneva. The cuisine is inspired by the surrounding Alps, but also by French cuisine, creating contemporary dishes of international calibre.
With a view of the Rhône, this restaurant serves upscale Japanese cuisine. A must-try: black grouper with yuzu miso sauce. For surprises, it's best to book the omakase menu at the bar. Chef Mitsu has mastered the art of indulgence to perfection.
Izumi at the Four Seasons Geneva interprets Nikkei cuisine with Japanese technique and Peruvian finesse. The elegant rooftop restaurant offers views over the city and the lake and creates a setting in which the balanced flavours can be enjoyed appropriately.
The ceviche specialities are a successful start at Pachacamac. The Nikkei cuisine dishes combine Japanese and South American elements to perfection. The tasting menu is adapted every month and is a good introduction to this gastronomic world.
Here, great importance is attached to the provenance of the ingredients. This harbours surprises: The rice comes from Vully on Lake Murten, the vegetables from local farmers, and the meat and poultry all come from Switzerland. The colourful, elegantly presented plates are a delight.
Ottolenghi himself was there for the opening and made sure that everything ran smoothly. Anyone familiar with the master's cookery books will feel right at home with pita with tahini, vegetarian shawarma or köfte with fish. Cocktails and breakfasts are stylish.
Both the ambience and the menu in this cosy bistrot are just like in France. There are specialities from Lyon, such as various terrines, andouillettes and saucissons. The Farina family has been welcoming regulars and first-time visitors like old friends for years.