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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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Four Seasons Hotel des Bergues

Geneva

Local Time

Local Temperature

5 °C / 41 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Geneva /
  3. Dining /
Tel.+41 (22) 908 70 00
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Dining

All-day dining

  • ALL-DAY DINING

    Served daily from 11:00 am to 10:30 pm.

  • COLD STARTERS

    Tomato and DOC Buffalo Mozzarella, Basil Vinaigrette

    Smoked Balik Salmon with Capers and Sour Cream, Served with White Toast

    Beef Carpaccio with Black Truffle

    Terrine of Foie Gras in Sweet and Sour Muscat and Flowers

    Caesar Salad with Pesto Croutons

      with Grilled and Marinated Chicken
      with Grilled Prawns

    Niçoise Salad Garnished with Fresh Red Tuna and Balsamic Dressing

    Crab Meat Mediterranean Style

    Warm Vegetable Salad with Black Truffle Vinaigrette and Black Truffle

  • SOUPS

    Seasonal Vegetable Velouté

    San Marzano Tomato Soup

    Beef Consommé with Tortellini

  • SANDWICHES AND SNACKS

    All sandwiches come with French fries and green salad on the side

    Traditional Club Sandwich

      Vegetarian

    Croque Monsieur or Croque Madame

    Parma Ham Platter Accompanied By Parmesan Cheese

    Hamburger or Cheeseburger Served with Lettuce and Tomatoes

  • PASTAS

    Spaghetti with San Marzano Tomatoes and Basil

    Penne Arrabiata

    Spaghetti Bolognese

    Tagliatelle with Seasonal Mushrooms

  • FOUR SEASONS CLASSICS

    Inspired by our chefs’ recipes around the world

    Nasi Goreng (Malaysian Fried Rice) (Langkawi)

    Thai Green Chicken Curry with Basmati Rice (Koh Samui)

    Marinated Gambas Asian Style with Ginger and Soy Sauce (Hong Kong)

    Roasted Peking Duck with Crepes and Crudités (Shanghai) For Two People

  • MAIN COURSES

    Grilled Baby Chicken with Steamed Seasonal Vegetables

    Beef Fillet, Sautéed Spinach and Rosemary Potatoes

    Veal Escalope Alla Milanese with Mashed Potatoes

    John Dory Fillet with Truffle Sauce

    Grilled Catch of the Day with Rice and Seasonal Vegetables

    Roasted sea bass with artichoke “Barigoule” and lemon sauce

  • CHEESES AND DESSERTS

    A Selection of Swiss and International Cheeses

    Brownie with Vanilla Ice Cream

    Your Choice of Ice Creams and Sorbets

    Fresh Fruit Plate

    Crème Brûlée with Bourbon Vanilla

    Chef Chocolate Surprise

    Caramelized Mille Feuille with Red Berry Coulis

    Crème Caramel

    Seasonal Fruit Tart

    Degustation of Small Desserts

    Selection of Petits Fours (12 Pieces)

  • CANAPÉS

    Classic

    Eight pieces of toasted brioche with

    Foie Gras 

    Smoked salmon and salmon roe

    Ricotta cheese

    Quail egg and truffle


    Deluxe

    Twelve pieces of toasted brioche with 

    Foie Gras 

    Smoked salmon and salmon roe

    Ricotta cheese

    Quail egg and truffle

    Scallops

    Langoustine