Risotto with lobster and basil, risotto with calamari and champagne, and tortelli with cheese, lemon, and mint are some of the northern Italian creations Carrara native and unabashed lover of pasta Marco Garfagnini has road-tested on diners then added to his menu. The green and blue-tinted dining room, split in half by gilt French doors, is decorated with brocades, chandeliers, and sweeping hand-painted scenery—if seared scallops with wild mushrooms in a shellfish reduction or braised veal cheek with semolina gnocchi and asparagus were served at Versailles, this is what it might be like.
Posted by marston from Epsom, Surrey on 9/5/08
As we were staying at the Four Seasons in Geneva we felt we should try the restaurant and we are glad we did. Service was as we would have expected and we were not disappointed with the food. The flavours were amazing and the presentation beautiful. We had the tasting menu and would recommend it to anyone wanting to enjoy all the flavours a talented chef understands.
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