Geneva is recognized as a world-class gastronomic centre.
Seven top restaurants in the city and in the surrounding canton of Geneva were awarded one or two stars in the celebrated Michelin guide 2010 and received up to 19 points in the Gault-Millau guide.
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.