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 choucroute (sauerkraut), tuna carpaccio, couscous, magret de canard (breast of duck), pumpkin cream soup with pine nuts, and heaping platters of seafood. The dining room expands to a delightful summer terrace at the foot of the Vieille Ville. The kitchen stays open from noon to 12:30 AM.
Reviewed by brittania from New York City on 12/28/06
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!
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