Fine Dining

Geneva is known not only for the diversity and excellence of its wines but for its Longeole IGP pork sausage flavored with fennel seed, its cardoons -- cardons argentés épineux de Plainpalais AOC – and its green lentils. Other specialties that are part of local heritage are turnovers called rissoles with a Marlioz pear filling. However, as journalist Jean Lamotte wrote in his French-language book Les Fumets du Terroir Genevois (The Aromas of Geneva’s Terroir), “exploring Genevois cuisine is a voyage of discovery on which you’ll find as many types of cooking as there are cooks.”