in Geneva restaurants Vegan 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.

Gourmet, Italian, Mediterranean, Peruvian, Sushis, Vegan, Vegetarian

The Amore Amore restaurant in the heart of Geneva is a veritable oasis of Italian flavour.   With its exquisite dishes and warm atmosphere, this establishment embodies the very essence of Italian gastronomy. Guests are invited to savour an unforgettable culinary experience, thanks to a refined menu offering traditional specialities revisited with creativity.   Amore Amore is the ideal place for lovers of authentic Italian cuisine, where each dish tells a story of passion, tradition and delight.

Indian, Vegan, Vegetarian

L'Inda Bar, in the heart of Geneva, is a restaurant that takes you on a vibrant and exotic culinary journey. With its warm atmosphere and Indian-inspired decor, this establishment attracts lovers of authentic cuisine and the curious in search of new flavours.   From the moment you walk through the doors of the Inda Bar, your senses are awakened by the enchanting aromas of Indian spices and the elegant ambience. The attentive and welcoming staff expertly guide you through the varied menu, featuring traditional Indian dishes prepared with care and passion.   Whether you're a vegetarian or a meat lover, the Inda Bar is sure to please. Delicacies such as chicken curry, crispy samosas and fragrant biryanis instantly transport you to the bustling streets of Delhi or the sumptuous palaces of Jaipur.   The fresh ingredients and authentic spices used in each dish guarantee an unforgettable explosion of flavours. What's more, the Inda Bar offers a selection of wines and cocktails that are the perfect complement to Indian dishes, providing a complete taste experience.   Whether it's for a business lunch, a romantic dinner or an evening out with friends, the Inda Bar is the ideal place to share a convivial and delicious moment. With its refined cuisine, attentive service and enchanting atmosphere, this restaurant invites you to discover India through its dishes and enjoy a unique experience in Geneva.

Bistronomic, Brasserie, bistro, wine bar, French, Modern and creative, Vegan, Vegetarian

The interior design of this restaurant is a perfect blend of old and new. You'll also find a blend of the flavors and simplicity that define good French bistro cuisine, carefully prepared with fresh products that are simply delicious, such as sliced rumsteak dry-aged for five weeks and served rare. The Chef Tom Morand has subtly crafted a menu that includes freshly prepared, gourmet dishes. His passion is transmitted through his cooking, with a mix of pleasure, love, and rigor, with this little tactic always in mind: “The key is to start with a good cut, whether it be for meat, fish, or vegetables. That's the secret of good cooking, or even to make the perfect salad.” The sommelier The wine list is composed by Grégory, an expert oenologist, and features a nice selection of Swiss wines, primarily from the Geneva region, as well as from wonderful French vineyards. Location: Along the Rhône, across from the historic Bâtiment des Forces Motrices in Geneva.

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...