Geneva is one of the gastronomic centers of Europe, with an unmistakable French influence. Genevans today take their dining seriously, and practice fine eating with consummate flair and style. Meals are often long, drawn-out affairs and, in many cases, more expensive than many travelers are used to.
Naturally, Geneva serves all the typically Swiss dishes, such as filets of perch from Lake Geneva and fricassee of pork. In season many of its restaurants offer cardoon, which is similar to an artichoke and is usually served gratiné. By all means, try the Genevese sausage longeole. Omble chevalier comes from Lac Léman and is like a grayling, although some compare it to salmon.
Cheese is also a staple on the Genevese table, including such Swiss varieties as tomme and Gruyère, plus, in season, vacherin from the Joux Valley. Naturally, everything will taste better with the Perlan (white wine) and Gamay (red wine) from Geneva's own vineyards.
