Auberge de Bogis Bossey

Trained by the likes of Frédy Girardet and Jean-Michel Colin at a prestigious cookery school renowned for its excellence, Head Chef Olivier Martin excels through his creative flair. Enjoy adventurous dishes like fish or shellfish flavoured with peppers, tea, rum or "Ti’punch," indulge your senses with meals inspired purely by taste which are impeccably paired with the restaurant's own zealously selected wines. In the heart of Geneva's countryside, embark on a delicious voyage!