Traditional Geneva specialities

An enthusiasm for new cuisine has not brought about the demise of traditional local dishes such as sautéed fillets of perch from Lake Geneva, longeole, a fennel-flavoured pork sausage, or a gratin de cardons (made with cardoon, a thistlelike vegetable). For dessert a traditional tarte aux poires (a pear tart) is still popular. These old Geneva specialities can still be found on the menu in brasseries and local restaurants, along with traditional Swiss dishes such as a hearty raclette or a fondue. Just as a restaurant’s offerings keep pace with the taste of its guests, Geneva as a whole has followed suit. Here cooking and dining are truly international, and every tradition and style is represented. As the international city par excellence, Geneva boats an exceptionally varied gastronomy, one that will suit every palate.

A 2000-year-old winemaking tradition

Fine food goes hand in hand with good wine, and Geneva can be proud of its 2000-year-old vineyards. Just outside the city, nearly 1500 hectares of vines produce 13.5 million litres of wine every year. In fact the canton of Geneva is home to Switzerland’s largest winegrowing municipality, Satigny. Geneva’s vineyards are equally divided between red and white grapes, in a wide range of varieties from Gewürztraminer and Viognier to Cabernet Sauvignon and an interesting Gamay / Cabernet cross, Gamaret. Among the whites, Chasselas, with its burnished golden-yellow colour, is the most popular; among the reds, light, smooth and fruity Gamay. Alongside them grow less common but all the more prized varieties, Chardonnay, Pinot gris, Pinot blanc, Riesling, Aligoté and of course aristocratic Pinot noir. Deliciously smooth, it charms and seduces us, just like Geneva, this haven of food and wine lovers.