Rasoi by Vineet
Chef Vineet Bhatia initially made his culinary mark in London, gaining the first Michelin star ever for an Indian restaurant. Now he has opened this intimate, ultra-sophisticated restaurant in Geneva, also with a Michelin star, called Rasoi (which means "kitchen"), serving upscale "evolved Indian" cuisine. In other words, Vineet takes classic curry dishes and gives them a clever contemporary twist. Or, to put it another way, this extraordinary restaurant will bust any preconceived ideas you may have about Indian cooking. Expect lots of vegetarian dishes (there's even a vegetarian à la carte menu) and such culinary creations as tandoor-smoke-cloud salmon, semolina-crusted wild sea bream with salmon chutney, sesame duck confit tikka, and grilled curry-leaf-tandoori prawns with coconut panna cotta. Beside the main dining area, there's a small corner where you can watch the chefs making naan for the tandoori oven. The setting is opulent—think burgundy leather banquettes and dark hardwoods—the service discreet, and the wine list is as exemplary as the cusine is unique. Reservations are essential.
Chef Vineet Bhatia initially made his culinary mark in London, gaining the first Michelin star ever for an Indian restaurant. Now he has opened this intimate, ultra-sophisticated restaurant in Geneva, also with a Michelin star, called Rasoi (which means "kitchen"), serving upscale "evolved Indian" cuisine. In other words, Vineet takes classic curry dishes and gives them a clever contemporary twist. Or, to put it another way, this extraordinary restaurant will bust any preconceived ideas you may have about Indian cooking. Expect lots of vegetarian dishes (there's even a vegetarian à la carte menu) and such culinary creations as tandoor-smoke-cloud salmon, semolina-crusted wild sea bream with salmon chutney, sesame duck confit tikka, and grilled curry-leaf-tandoori prawns with coconut panna cotta. Beside the main dining area, there's a small corner where you can watch the chefs making naan for the tandoori oven. The setting is opulent—think burgundy leather banquettes and dark hardwoods—the service discreet, and the wine list is as exemplary as the cusine is unique. Reservations are essential.
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