The "Années Folles" decor—green-and-white tiles, mustard-yellow ceilings, warm wood—and busy waiters in ankle-length aprons channel Paris as Genevois diners of all stripes tuck into hearty portions of choucroute (sauerkraut) with pork and potatoes, vegetable couscous, tartares of beef or fish, and heaping platters of seafood. Also on the menu is a pound of steak—at 99.50 SF it's by far the most expensive thing on the menu, and it's for two. The dining room expands onto a delightful summer terrace at the foot of the Vieille Ville, and, unusually for Geneva, this place serves late: the kitchen stays open until 12:45 am.
Dec 28, 2006
The charcoutte de mer at B. Lipp is among my favorite dishes atany restaurant. It's almost worth to trip to Switzerland (I've eaten it at Lipps in Geneva, Bern and Zurich!) The comment below regarding seating is well taken, but the meal is extraordinaire!