Geneva is considered the gourmet capital of Switzerland with 59 restaurants distinguished with awards by the Michelin and GaultMilau guides. Discover its local dish specialities.
The quintessential Geneva vegetable is the Plainpalais Cardoon AOC which is the result of crossing different varieties of a plant that originated in the Mediterranean basin. You can find fresh cardoons on the local markets at the end of the year or all year round in the shops. This dish is usually consumed during the end of year holidays.
Another dish is the Longeole sausage which is a pork speciality. Legend has it that it was invented by a monk called Père Longeot, who added fennel seeds and rind to the usual stuffing.
All around Lake Geneva, people love having perch fillets that come directly from the lake’s fishermen. It is cooked with butter and served with French fries.
Let's not forget that with 30 master chocolatiers, Geneva is the paradise for chocolate lovers and offers a wide range of specialties such as Les Pavés de Genève. Created in the thirties, those little cubes of chocolate, dusted with the finest cocoa powder, melt in the mouth. In December, you can also spot plenty of chocolate cauldrons in the shops to mark the Escalade event.