Spices

Frommer's Review

There's something yummy and mellow-looking about the tawny decor of this restaurant, positioned off the sprawling lobby of the also-recommended Hotel Président Wilson. It's the best-decorated and most exciting hotel restaurant in Geneva, with big windows overlooking the lake and staff who seem to be able to handle, discreetly, virtually anything this hotel's spectacularly international clientele can throw at it. Menu items change with the season and the inspiration of the chef, but are likely to include warm marinated salmon with sage and a wasabi-flavored pistou; a sweet-and-sour combination of freshwater crayfish with Maine lobster; Chinese-style raviolis stuffed with foie gras of duckling with a ginger-flavored cream sauce; line-caught seabass fried with Sicilian artichokes; grilled tuna steak with miso, lime, mango salad, and Szechuan-style eggplant; and an absolutely superb version of breast of Bresse chicken where, on one platter, you'll find versions braised with teriyaki and stuffed with foie gras. Dessert? Consider a salad of Thai mango with spicy pineapple slices and tea-flavored ice cream.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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