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French, Gourmet, Seafood

Perched on a hillside in the middle of the vineyards surrounding Geneva, the Domaine de Châteauvieux is a Relais & Châteaux property located near Satigny, equidistant from the center of town and the Geneva airport. Upon arrival, you will be welcomed and pampered by owner/chef Philippe Chevrier. The property comprises a gourmet restaurant with two stars in the Michelin Guide and a rating of 19 out of 20 in the Gault & Millau guide. The restaurant belongs to the prestigious group of Grandes Tables du Monde and Grandes Tables Suisses. There is also a 4-star hotel with 12 beautiful rooms and one suite.

French, Seafood

Nestled in the heart of Geneva, the 21 Club emerges as a timeless escape, a living ode to the roaring twenties, an emblematic era marked by an unceasing quest for freedom, carefreeness, and joie de vivre.   Inspired by the legendary spirit of the American speakeasies during the prohibition period, this unique venue proves to be a true urban chameleon. Day and night, the 21 Club offers an unparalleled experience: a welcoming lounge for relaxed afterworks, an elegant dining room showcasing refined gastronomic cuisine for meals, and a vibrant club to end the evenings on a festive note.   At the helm of this institution is Chef Cyrille Azevedo, whose roots delve into the fertile land of Indre-et-Loire, near Tours. He honed his culinary art at the Auberge du XIIème siècle, under the guidance of his mentors, Thierry Jimenez and Xavier Aubrun. He has developed a cuisine that is both light and flavorful, where each plate is conceived as a work of art. Cyrille Azevedo's creations are invitations to a sensory journey: clean, colorful, they play on textures and combinations of flavors to awaken the senses. The importance of visuals is never overlooked, for him, the pleasure of dining encompasses satisfying both the eye and the palate.   The menu at the 21 Club reveals signature dishes such as the Octopus at 45 CHF, harmoniously pairing carrot cumin, Zaa’tar hummus, and harissa for a burst of flavors. The Dombes Poultry at 52 CHF, served with green asparagus, morels, and a creamy yellow wine sauce, offers a sublime interpretation of local products. The Fillet of Féra from Lake Geneva, at 47 CHF, served with new potatoes and sudachi sauce, attests to the freshness and quality of ingredients selected by the chef.   Boasting an impressive rating of 9.6/10, the 21 Club and its team are acclaimed for their ability to create exceptional moments, highlighting an excellent quality/price ratio and always fulfilling expectations. For a complete immersion in Azevedo's culinary universe, opting for the tasting menu is recommended, a gastronomic adventure enhanced by a carefully curated wine pairing to spotlight both precise and surprising flavor combinations.   The 21 Club is not just a restaurant; it's an overall experience, an invitation to leave the everyday behind and dive into a world where the senses reign supreme, where every moment spent within its walls is a celebration of life.   With its multiple facets, from the lounge area to the club and the gastronomic dining room, the 21 Club of Geneva stands as a must-visit destination for all those seeking to live in the moment in an exceptional setting.

Mediterranean, Seafood

In the heart of the modern culinary scene, NICE Gastrobar - Rive Gauche and Chef Anatoly Komm stand out as beacons of culinary excellence, each shining in their domain with remarkable distinction.   NICE Gastrobar - Rive Gauche, boasting an impressive rating of 9.1 out of 10 on TheFork, has quickly become a must-visit destination for those looking to explore the flavors of the Mediterranean through a modern and refined lens. The gastrobar distinguishes itself with its diverse menu, offering exquisite dishes such as a seafood platter for two at 52 CHF, providing an unforgettable taste experience. The seafood bouquets at 15 CHF and the sun-dried tomato spread at 12 CHF complement this experience, demonstrating the diversity and richness of the menu.   This venue does not just cater to seafood lovers; it enthusiastically welcomes those following specific diets, offering gluten-free and vegetarian options, thus showcasing its commitment to meeting the varied needs of its clients. The ambiance of NICE Gastrobar is often described as both welcoming and cozy, the service praised for its friendliness and efficiency, providing an ideal setting for a discreet business lunch or a romantic dinner under the stars of Mediterranean gastronomy.   Parallelly, Anatoly Komm, a chef of rare culinary vision, has made his mark in the realm of haute cuisine with his innovative approach and fervent passion for Russian cuisine. As the first Russian chef to introduce a modern vision of traditional cuisine, he has not only captivated the imagination of his fellow countrymen but also attracted international attention. His restaurant Varvary in Moscow, located in close proximity to the Kremlin with a stunning view of the Moskva River, was distinguished by the Michelin Guide and included in the prestigious list of The World’s 50 Best Restaurants. This global recognition is the result of Komm's boldness, who was one of the pioneers of molecular gastronomy in Russia, transforming his culinary creations into true spectacles. Through these efforts, he has not only enriched the Russian gastronomic palette but also laid the groundwork for future generations of chefs eager to explore and innovate.   By taking the helm of the restaurant Green, near Geneva, and earning a Michelin star there, Anatoly Komm demonstrated his ability to transcend cultural and culinary borders, thereby asserting the place of Russian cuisine on the global stage. His current project, Anatoly Komm for Raff Hous in Moscow, bears witness to his relentless quest for innovation and perfection, proving that his passion for pushing the boundaries of gastronomy remains unshakable.   NICE Gastrobar - Rive Gauche and Anatoly Komm each embody a unique facet of culinary excellence, illustrating how commitment, innovation, and an unwavering passion for cuisine can create memorable gastronomic experiences.   These two stars of the modern culinary world continue to redefine expectations and inspire both gourmets and aspiring chefs around the globe.

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.”

Asian, French, Mediterranean, Modern and creative, Seafood, Vegan, Vegetarian

Nestled on a hillside above Geneva, in a garden setting where the azure of the pool and the green of the vegetation create a relaxing ambiance, the Poolside restaurant is open from May thru September. Push open the white entry gate to discover a secret oasis where delicate and subtle aromas fill the air. In the shade of white canvas parasols, comfortable chaise lounges are the perfect place to do absolutely nothing. And the restaurant is located just a few steps away on an adjoining terrace when lunchtime rolls around. Poolside invites its guests into a chic and tranquil atmosphere where lunch is served by the water's edge. The wood and white furniture evokes a nautical décor while the simplicity of the table settings lends itself to the sharing of a convivial meal. As the sun sets in the evening, the poolside venue is illuminated, adding another set of colors and a new ambiance. The lounge comes alive with the precise movements of the bartenders who bring to life a cocktail menu full of surprises. To complete the day on a gourmet note, the lounge also offers the possibility of a light dinner with an assortment of finger foods and Asian delicacies. The Chef Guillaume Bourdillon earned his diploma at the hotel high school in Macon at the age of 17 and went on to his first professional experience at the InterContinental in Frankfurt, Germany. Working in large-scale event management, he learned the skills of the trade and the qualities expected in a 5-star hotel. The InterContinental gave him the chance to work in London, where he worked in the hotel's gourmet restaurant and discovered the world of starred establishments. He continued his career path with various challenges in France and Switzerland, such as the opening of the Hotel du Midi in Delémont. He worked with chef Delacourt, a “meilleur ouvrier de France” at the Domaine de Divonne, before moving to the InterContinental Geneva in 1996. He moved up through the ranks: banquet chef, associate chef, before being named as executive chef, a position he has held for the past three years. His philosophy? Feature recipes based on local, fresh, and seasonal ingredients. And it is not unusual to find accents of Il Lebanese or Indian cuisine on his menus...

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.