Decorated with rich brocades, glittering chandeliers, and bright frescoes, this robin's egg–blue dining room has plenty of light streaming through a wall of windows. Diners enjoy classic dishes form Northern Italy and a menu of Italian, French, and Swiss wines. If risotto with Swiss chard and cuttlefish, wild sea bass with roasted artichokes, or seared scallops in a chestnut reduction were served at Versailles (instead of the Four Seasons, where Il Lago is located) this
is what it might be like. In season, there's a gorgeous sidewalk terrace complete with olive trees and aromatic herbs.
Sep 5, 2008
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.