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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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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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Four Seasons Hotel des Bergues

Geneva

Local Time

Local Temperature

9 °C / 48 °F

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

Dinner

  • STARTERS

    Beef Consommé, Oxtail Tortellini with Aged Parmesan Cheese

    Warm Vegetable Salad with Black Truffle Vinaigrette

    Scampi with White Beans and Onion Consommé

    Scallops with Glazed Jerusalem Artichoke, Shellfish Sauce and Chestnut

    Beef Carpaccio with Black Truffle

  • PASTA AND RISOTTO

    Oxtail Agnolotti with Red Wine and Sage

    Cheese Tortelli Scented with Lemon and Mint

    Ravioli « Del Plin » with Guinea Fowl and Black Truffle

    Saffron Risotto with Chicken Oysters

    Lobster Risotto

    Wild Mushroom Risotto with Black Truffle

  • FISH

    Grilled Tuna With Caper Sauce, Lemon Flavoured Potatoes, Sweet Peppers and Mint Zucchini
    Sole, Cod Fish, Red Mullet, Green Asparagus and Sea Food Sauce
    John Dory Caramelized With Veal Juice, White Beans and Seasonal Mushrooms with Chopped Parsley
    Wild Sea Bass, Roasted Artichokes and Lemon Emulsion

  • MEAT

    Roasted Pheasant with Foie Gras, Chestnut Cream and Squash Gratin
    Glazed Goat Kid with Banyuls And Seasonal Vegetables
    Venison Noisette, Chervil Roots, «a Botzi » Pear with Red Wine and “Poivrade” Sauce
    Milanese-style Veal Chop with Potatoes and Mushrooms

TASTING MENU

  • Served for the Entire Table

     

    Scallops with glazed Jerusalem artichoke, shellfish sauce and chestnut

    ***

    Cheese tortelli scented with lemon and mint

    ***

    Lobster risotto

    ***

    Wild sea bass, roasted artichokes and lemon emulsion

    Or

    Glazed goat kid with banyuls and seasonal vegetables

    ***

    Cheeses selection

    ***

    Revisited Black Forest, Cherry Sorbet

    ***

    Mignardises