in Geneva restaurants CHF75 - CHF100 en

Bistronomic, Brasserie, bistro, wine bar, French, Gourmet, Vegan, Vegetarian

With its spectacular panoramic views over Lake Geneva and the surrounding Alps, Windows Restaurant enjoys a chic, yet intimate ambiance that provides the perfect setting for memorable culinary experiences proposed by chef Michael Coquelle. His international cuisine, inspired by family recipes, is orchestrated with the freshest seasonal and local products. Guests wishing to enjoy a short yet delightful lunch break can enjoy chef Coquelle's unique vision of gourmet cuisine with his “Fast and Delicious” lunch menu, changed every two weeks according to the chef's market find. This menu, available Monday through Saturday, is an ideal solution for any business lunch. In the afternoon, indulge in a truly British experience with our traditional afternoon tea, complete with homemade scones, pastries, finger sandwiches, and a selection of high-quality teas. This is a moment of serenity with family and friends that is not to be missed! Windows Restaurant also features an impressive wine list with over 350 renowned vintages from around the world. Our talented sommelier, Thomas, will be happy to help you find the perfect wine that will make your experience at Windows Restaurant truly unforgettable.

Burger, French, Steak house, Vegetarian

Le Grill, Geneva's prime Steakhouse, boasts a sumptuous view of Lake Geneva and the Jet d'Eau. With its modern and open kitchen, Le Grill is the perfect place for business lunches and romantic dinners, in an elegant and refined setting.   The Chef, who has honed his skills with renowned Michelin-starred chefs like Eddy Creusé in Melun and Hélène Darroze, offers a seasonal, authentic cuisine where the product is highlighted, a cuisine of exquisite simplicity. The quality and freshness of the products he selects from carefully chosen local suppliers is an additional guarantee to enhance the dishes.   Our chef's signature dishes include: "The 12-hour lamb shank, Melody with saffron butter and glazed carrots"; "Monkfish stuffed with caraway seed mousseline, fennel in two cookings"; "Aged beef fillet tartare" (signature dishes are accompanied by the red G logo).   Delicious and tempting side dishes are served in small cocottes, not forgetting the Signature fresh fries.

Asian, Gourmet

The legendary culinary excellence of the Far East is carried on with style between Lake Geneva and Mont Blanc at Tsé Fung. Since reopening in April 2015, this famous restaurant whisks you off on a journey to the other side of the globe for traditional Chinese cuisine with a new menu by chef Frank Xu. In just a few months, Frank Xu successfully elevated Cantonese cuisine to haute gastronomy status at a major Parisian establishment. Today, he looks forward to introducing people to his cuisine at La Réserve Genève. Originally from Shenzhen, representing the third generation of a family of chefs and with more than 30 years' experience behind him, he presents a menu offering Tsé Fung classics revisited with great subtlety alongside the best of Cantonese cuisine. Roasting plays a key role among cooking methods. The result: a range of precisely flavored spicy gourmet dishes displaying scrupulous respect for tradition and embodying the peak of culinary refinement… To be savored in private rooms for absolute tranquility or on the terrace for a magical view of the mountains and the lake.

Bistronomic, Gourmet, Seafood, Vegan, Vegetarian

Fiskebar, the elegant restaurant at the Ritz-Carlton Hotel de la Paix, takes you on a voyage to northern lands. The concept “From the shores of Lake Geneva to the shores of the Baltic Sea” is the basis for the theme of a contemporary restaurant inspired by the Nordic countries, which celebrates products from the sea and rivers. This culinary experience, full of bold flavors, puts an accent on high-quality fish and seafood, as well as organic and seasonal ingredients. Enjoy a menu full of different tastes and emotions, which evokes the best of Scandinavia. The chef suggests starting with Scottish salmon gravlax with radish and horseradish, continuing with deer accompanied by beets and fermented berries, and finishing with an original dessert composed of apple, cider sorbet, and cheese with dill. The restaurant is divided into four eclectic, interconnected spaces— the chic side, the open kitchen with its counter of fresh fish and less formal communal tables, the echo of a Scandinavian fish market, and a luxurious bar with its lavish private salon. The Chef Originally from Corsica, Benjamin Breton, a young 25 year-old chef, was raised and learned to wield his first knives in the Loire châteaux region. His path was pretty traditional after studies at the hotelier school, and it was with starred chef Ludovic Laurenty that Benjamin acquired his basic kitchen techniques. In 2013, this young prodigy arrived in Geneva where it did not take long for him to make a name for himself with his creative and bold cuisine. The sommelier Created and managed by Pierre Lelièvre, director of Fiskebar, the wine list includes legendary vineyards and châteaux, but above all, independent wine growers using biodynamic cultivation. As sommelier, he is known for suggesting bold pairings: “A good combination not only puts an accent just on the wine or on the food, it transforms both and elevates their partnership in perfect harmony.”

Bistronomic, French, Seafood

Le Patio is located in the heart of the magnificent arcades dating from the 17th century that grace the historic Boulevard Helvétique. Gilles Granziero, the owner as well as the chef at Le Patio, and Stéphane Ducourtioux, the maitre d'hôtel, are pleased to welcome you to this excellent restaurant every week, from Monday through Friday.