Café du Soleil
All cafes specialising in Swiss cheese hazelnut, Café du Soleil claims to serve the best in town - its popularity is certainly testament to this. The humble meal is almost always full, so diners will do their best to book ahead to avoid disappointment. Although the menu is varied, the thing to order here is either a traditional fondue made with cheese from the village of La Roche, north of Gruyres, and a fruity wine, or else a Swiss Malakoff speciality - skimmed cheese balls with a strong ungrateful flavour. Fondue arrives at the firepot table, accompanied by a bottomless basket of bread, and it's recommended to order one of the unusual salads as a side. The building itself harkens back to over 400 years ago, before even the construction of the Temple du Petite-Saconnex with it.
Les Armures Restaurant
In the heart of Geneva's Old Town is the luxuriously renovated, historic Hotel Les Armures, dating back to the 13th century, although its current form is a 17th century, Italian-inspired renovation. Related Restaurant Les Armures has retained all its rustic charms, with a simple terrace in the shadow of ancient archways, nostalgic interior furnishings and a mosaic tiled bar. The hotel and restaurant are so popular that their reputation even reached Bill Clinton's ears on his visit to the city, and his letter of polite thanks was whisked away in bras and now hangs as a bold tribute on an outside wall.
Bayview by Michelle Roth
Chef Michel Roth, formerly L'Espadon at the Ritz Hotel in Paris, has now created one of Geneva's most celebrated restaurants: the Michelin-starred Bayview at the Presidente Hotel Wilson. Recently renovated, the setup is simple and stunning, emphasising the pure light that streams through the windows, reflected on Lake Geneva just outside. All of the food is locally sourced and crafted into a culinary art form, complemented by contemporary artwork hanging on the walls.
Hôtel du Parc des Eaux-Vives Restaurant
Set in a magnificent 18th century building, in a magnificent park overlooking Lake Geneva and the Alps beyond, is the Restaurant Hôtel du Parc des Eaux-Vives, one of the most exclusive destinations for fine dining and stunning panoramic views. The service and presentation here is slim and elegant, while the décor is understated, including velvet armchairs and white crochet china. The menu changes each season, and is divided into starters, an ‘earthy menu’, a ‘bakery and sea menu’ and a ‘sweet and cheese menu’, with highlights such as sautéed Swiss veal ribs and grilled whole sole from France Île d'Yeu. The brasserie lunch menu is equally exciting, and there's an array of Swiss and regional wines to complement the food.