Brasserie Lipp

Brasserie Lipp Review

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, sausage with lentils, vegetable couscous, tartares of beef or fish, and heaping platters of seafood. Or maybe a pound of steak—at 98.50 SF by far the most expensive thing on the menu. 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 12:30 am.