Caroline

This restaurant on the road to Monts Jura is invariably busy! Chef Romain Blanc, who hails from the region, has no shortage of talent or ideas when it comes to cooking seasonal local produce: fish from Lake Geneva or nearby fish farms, pork and poultry from the surrounding area, local market gardeners and a herb garden. He also demonstrates a flair for preparing jus and a mastery of cooking processes, and makes a lot from scratch (including ice cream and bread). Bargain prices and service with a smile from Chloé, who will guide you through the nice selection of wines from independent winegrowe

Courtesy of chef-patron Philippe Chevrier, this institution that is full of soul and character has had a youthful makeover. All the more reason to come to this culinary landmark in the vicinity of Geneva in an ideal location surrounded by vineyards and off the beaten tourist track. Assisted by a seasoned team, Philippe Chevrier crafts refined French cuisine, ranging from modern to classical, based on outstanding produce and instantly identifiable flavours. Attentive service and a wine list that turns out to feature plenty of treats. Enjoy your meal on the idyllic terrace overlooking the hills.

On the shores of Lake Geneva, the luxury Woodward hotel boasts a fine dining restaurant that is the epitome of classy decadence. Diners are seated in an interior, tastefully appointed in dark wood and vivid reds, at high tables or at a counter overlooking the open kitchen to sample a tasting or a vegetarian menu or one of the “small plates” available from the à la carte lineup. Service courtesy of a charming, devoted team! The lunch menu is a steal.

This authentic and sophisticated dining experience is the brainchild of Frank Xu, the descendant of a Shenzhen cooking dynasty. Some of his signature creations include dim sum of foie gras, fillet of seabass in ginger, Peking-style duck (served in two courses), or shrimps in a balanced blend of breadcrumbs, garlic and chili peppers. The “Diamond” menu for two, which includes duck, is highly recommended. The red, black and gold colour scheme mingles exoticism and elegance, while the floor-to-ceiling windows lead onto a spacious terrace that is bliss in summertime, and which overlooks a swimming

Perfectly suited to the swish, intimate vibe of Hôtel Royal in which it is located, take a seat at one of the restaurant’s four tables and let yourself be guided. The chef serves each elegant, immaculately crafted dish himself, explaining the ins and outs of their preparation. You will sample a lineup of outstanding produce – Swiss veal and beef, fish straight from Brittany, Bresse poultry, harnessed to ambitious cuisine packed with character. We recommend booking well in advance, particularly in the evenings, both in light of the seating capacity and its popularity, which is not about to wane

On the way into the village on the border between Bresse and Jura, don’t miss this eatery that has been lovingly cared for by Mr and Mrs Debourg for some thirty years. Their cosy, traditional lair is ideal to sample Vincent’s heartwarming, deftly crafted score in which top-drawer ingredients (scallops, blue lobster, turbot and farm-reared veal) cosy up to Bresse specialities (snails, chickens). The wine list boasts over 800 references, many of which are from Jura. The quintessence of rural France!

The iconic Four Seasons hotel, Geneva’s oldest luxury hotel (1834), dripping with pilasters and frescoes, is the setting of Il Lago, or Lake Geneva’s classy remake of the dolce vita. The kitchen team offers high-flying Italian cuisine, with the odd Mediterranean accent, rich in aromas, subtlety and delicacy. The quintessence of fine dining.