A l'Olivier de Provençe

Frommer's Review

Set in Carouge, this Provençal restaurant offers some of the best dining on Geneva's perimeter. Though open throughout the year, it's especially popular in warm weather, when patrons can dine on its tree-shaded terrace. The savory dishes include flambéed versions of loup de mer (sea bass), ragout of scampi, entrecôtes, soupe de poisson, and fresh salmon with sorrel. In autumn the restaurant is especially known for its game dishes, such as pheasant, rabbit, pigeon, and venison. A platter of guinea fowl appears in two different versions, both a supreme and a chartreuse of guinea with thighs, each served with fresh morels. In all, this is a good, bourgeois restaurant if you don't mind the slight excursion south of the city.

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