The best restaurants Geneva

The image is atypical, but it allows to quickly locate, from far, this Peruvian restaurant. Two llamas - life size - announce the terrace of this establishment. A journey where we set course for Peru to enjoy delicious specialties of the country like an excellent ceviche or a lomo saltado, the specialty of beef fillet sautéed in vinegar. Prices a little bit high for a student district, but we are in Geneva. Good reception, we leave towards Cuzco, the sacred valley of the Incas or the Machu Picchu by the thought and we dream of our next trip!

Looking for iodized air? A small corner of Brittany in the Acacias. The tone is set with the terrace all blue and white and the marine decoration: fishing net, lighthouse and miniature boat, and even the beach under the glass tables! But it is in the salted buckwheat pancakes, accompanied by a salad, and the sweet wheat pancakes that the whole Armorique flavour is nestled. This restaurant has changed owners several times and we hope that quality will remain the priority of the place.

This bistro is a must for those who want to enjoy a fondue in the rules of the art. The inhabitants of Carouge will tell you that they eat the best of the canton but not always the cheapest, as well as other specialities such as the calf's head. The small room is always full in winter. The place is full of charm, reminding the guinguettes of Carouge. Don't be offended if you have to share your table with tourists on the go. The family kitchen also offers other typical Swiss dishes: rösti, cheese crusts or Vaud sausage.

Three sizes can be chosen between a dozen pizzas or one with a choice of twenty garnitures. You can order penne, lasagna, wings, salads, desserts and drinks. There is also an Asian kitchen delivery at the same number (China Line).

Back from the fascinating city of Taipei, chef Olivier Jean has successfully taken on the challenge of succeeding Joël Robuchon. Housed in The Woodward hotel opposite the lake, this restaurant takes up the gastronomic concept of open cuisine that has been used around the world, from Hong Kong to New York via Taipei and Macao, with small and large tasting menus. The cuisine is extremely refined, as in Le Jardinier, also by Robuchon.

The Brasserie Seventy 5 offers excellent local cuisine, favoring short circuits based on fresh and local products. You will have the choice between the eternal - or almost - fillet of perch from Lake Geneva, leg of lamb, tartars, meat from Grisons or Valais, or, among others, a good little pink trout meunière. We also offer vegan dishes, and if you have business to do, for a quick lunch, a business lunch whose composition changes daily is at your disposal. Nice terrace in summer.

At the Intercontinental, how about brunch on a summer's morning, in a setting made of bamboo - in China, it's a symbol of longevity - or on the terrace? Here, the cuisine is "seasonal and local". The cuisine offered by Woods is refined and prepared with fresh, local produce, and the menu is redesigned every week to reflect the flavors of the season. The setting is superb, especially the garden. Don't miss the green wall, a hymn to nature, and above all, the Zen-inspired garden and pool, the perfect place to recharge your batteries.

It's a wonderful idea, and a brilliant concept : Why such a name, Vroom? This onomatopoeia is used in many languages to describe the sound of a car. Deaf people can imagine it. Why? Because they can't take their eyes off each other, a fundamental means of communication. The OO logo evokes a look. The restaurant is run by deaf and hearing people. You'll discover this world alongside sign language. The site is designed for visual communication. We serve excellent seasonal cuisine

An air of Provence blows through the city center on Place du Temple, near a beautiful fountain in old Carouge. In summer, the inviting setting is full of charm, with its large, beautiful terrace. It's easy to imagine yourself on the shores of the Mediterranean, somewhere between the south of France and Italy. The cuisine on offer offers a number of Mediterranean flavors, adding a great deal of creativity: scallops, beef cheeks, monkfish and turbot. Of course, the menu offers seasonal cuisine, and here it's winter. Very refined cuisine.

Authentic Chinese atmosphere. The restaurant has not invested in the decor of the establishment but in the quality of its cuisine. This is a good thing for travellers who have already explored the backstage of China, it brings back memories. You feel as if you've been transported there. The Chinese clientele appreciates the place for its cuisine and atmosphere. The restaurant offers excellent dim sum, baozi (steamed breads filled with pork) and excellent fish, seafood and meat specialties. A real trip to China!

Excellent typical Lebanese dishes: chawarmas, kebabs, falafels, hummus, tabbouleh..

It's a charming little neighborhood bistro, a place for regulars who come in the morning for their coffee, or a place to discover. Mr. Louvier is the chef at Le P'tit Carougeois, serving delicious perch fillets with homemade fries. The dishes are simple, traditional and regional, and there's a great menu for meat lovers. Two small terraces on the street or garden side await customers. Open on Saturday evenings in November and December during Carouge's many events.

The Genevans like to come and enjoy a good glass of ice cream as soon as the first rays of sunshine in May warm up the Place du Bourg du Four. Known for its large terrace, this brand offers a small restaurant serving salads, sandwiches, focacciasand toast for lunch. It is also a good address for a plate of pasta with a choice of spaghetti carbonara with a sauce made according to the rules of the art, from penne to salmon. An envious place for a break in the old town and from here you can even see the top of the water jet!

It's under the sign of Sichuan, in southern China, where the chef is originally from, that the dishes will be served. Beware of sensitive palates: the very spicy gastronomy of this region is famous for its very spicy dishes, which have nothing to envy to Thai gastronomy - on the contrary. The restaurant has become a Geneva institution: you can enjoy traditional cuisine, delicious dim sum, the inevitable duck, crispy prawns served with crêpes... all on the usual revolving platters