The season menu

Wild garlic, asparagus from the Seeland, rhubarb — the first green from garden and woodland.

1. 1A greeting from the garden
   • Sage leaves in tempura batter, mountain salt
2. 2Starter
   • Wild garlic soup, poached egg
   • or Cured char, cucumber, dill
3. 3Intermediate course
   • Herb ravioli, ricotta, brown butter, sage
   • or Risotto alla salvia, Zincarlin
4. 4Main course
   • Asparagus from the Seeland, wild garlic hollandaise
   • or Fillet of pasture-raised beef, sage jus, root vegetables
   • or Free-range corn-fed poularde, sage, mashed potato
   • or Whole roasted celeriac, hazelnut, apple, mustard seed
5. 5Dessert
   • Rhubarb, yoghurt, woodruff
   • or Sorbets from the garden, three flavours

Pairing: no pairing · Swiss wines, five glasses + 68.00 · alcohol-free from the garden, five glasses + 48.00

Also à la carte: Wild garlic soup, poached egg · Asparagus from the Seeland, wild garlic hollandaise · Rhubarb, yoghurt, woodruff

Tomatoes, cucumbers, berries and herbs in abundance; the terraces are open.

1. 1A greeting from the garden
   • Sage leaves in tempura batter, mountain salt
2. 2Starter
   • Chilled cucumber soup, dill, yoghurt
   • or Cured char, cucumber, dill
3. 3Intermediate course
   • Herb ravioli, ricotta, brown butter, sage
   • or Risotto alla salvia, Zincarlin
4. 4Main course
   • Grilled summer vegetables, spelt couscous, herb yoghurt
   • or Fillet of pasture-raised beef, sage jus, root vegetables
   • or Free-range corn-fed poularde, sage, mashed potato
   • or Whole roasted celeriac, hazelnut, apple, mustard seed
5. 5Dessert
   • Sage panna cotta, apricot
   • or Sorbets from the garden, three flavours

Pairing: no pairing · Swiss wines, five glasses + 68.00 · alcohol-free from the garden, five glasses + 48.00

Also à la carte: Chilled cucumber soup, dill, yoghurt · Garden tomatoes, buffalo mozzarella from the Emmental, basil · Grilled summer vegetables, spelt couscous, herb yoghurt · Sage panna cotta, apricot

Pumpkin, mushrooms, game, chestnuts and Vermicelles.

1. 1A greeting from the garden
   • Sage leaves in tempura batter, mountain salt
2. 2Starter
   • Pumpkin velouté, sage butter, toasted seeds
   • or Cured char, cucumber, dill
3. 3Intermediate course
   • Herb ravioli, ricotta, brown butter, sage
   • or Risotto alla salvia, Zincarlin
4. 4Main course
   • Wild mushrooms, herb dumplings, cream sauce
   • or Wild mushrooms, polenta of Rhine Valley Ribelmais
   • or Fillet of pasture-raised beef, sage jus, root vegetables
   • or Free-range corn-fed poularde, sage, mashed potato
   • or Whole roasted celeriac, hazelnut, apple, mustard seed
5. 5Dessert
   • Vermicelles: chestnut purée, meringue, cream
   • or Sorbets from the garden, three flavours

Pairing: no pairing · Swiss wines, five glasses + 68.00 · alcohol-free from the garden, five glasses + 48.00

Also à la carte: Pumpkin velouté, sage butter, toasted seeds · Porcini carpaccio, hazelnut, alpine cheese · Wild mushrooms, polenta of Rhine Valley Ribelmais · Wild mushrooms, herb dumplings, cream sauce · Saddle of roe deer, red cabbage, spätzli, lingonberries · Vermicelles: chestnut purée, meringue, cream · Plums, cinnamon, sour cream ice cream

Roots, cabbage, vegetables stored in the root cellar — and in Geneva, the cardoon.

1. 1A greeting from the garden
   • Sage leaves in tempura batter, mountain salt
2. 2Starter
   • Root vegetable consommé, herb pancake strips
   • or Cured char, cucumber, dill
3. 3Intermediate course
   • Herb ravioli, ricotta, brown butter, sage
   • or Risotto alla salvia, Zincarlin
4. 4Main course
   • Winter vegetables, chestnuts, red cabbage, spätzli
   • or Fillet of pasture-raised beef, sage jus, root vegetables
   • or Free-range corn-fed poularde, sage, mashed potato
   • or Whole roasted celeriac, hazelnut, apple, mustard seed
5. 5Dessert
   • Swiss chocolate, hazelnut, sweet cream ice cream
   • or Sorbets from the garden, three flavours

Pairing: no pairing · Swiss wines, five glasses + 68.00 · alcohol-free from the garden, five glasses + 48.00

Also à la carte: Root vegetable consommé, herb pancake strips · Winter vegetables, chestnuts, red cabbage, spätzli · Cardon épineux genevois AOP, gratiné · Longeole, lentilles vertes, moutarde à l'ancienne · Braised veal cheek, celeriac purée