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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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

31 °C / 88 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Lunch

  • STARTERS

    Beef Consommé, Oxtail Tortellini with Aged Parmesan Cheese

    Warm Vegetable Salad with Black Truffle Vinaigrette

    Seared Sea Scallops with Fresh Tomatoes and Olives Confit

    Roast Scampi with Lime Consommé

    Beef Carpaccio with Black Truffle

    Brittany Lobster Salad with Green Peas

  • PASTAS AND RISOTTOS

    Oxtail Agnolotti with Sage Sauce

    Cheese Tortelli Scented with Lemon and Mint

    Lobster Risotto

    Morel Mushroom Risotto with Truffle

  • FISH

    Red Mullet Fillet, Spring Vegetables and Mint Consommé

    Seared Turbot Fillet, White Asparagus and Shellfish Sauce

    Wild Sea Bass, Artichokes Alla Romana and Lemon Emulsion

  • MEAT

    Caramelised Guinea Fowl and Pear, Grape Mustard

    Glazed Goat Kid with Sweet and Sour Vegetables

    Milanese-Style Veal Chop with Seasonal Mushrooms

  • DESSERTS

    Exclusively Chocolate

    Il Lago Tiramisu

    Royal Gala Apple, Crystallised in Ginger, Ice Cream and Milk Jam

    Milk Chocolate Infused with Lemon and Coconut

    Crunchy Spéculos with Exotic Flavours

    Red Berries with Cardamom, Kalamansi Sorbet

    Daily Homemade Assorted Ice Creams and Sorbets

  • TASTING MENU

    Served to the Entire Table

    Seared Sea Scallops with Fresh Tomatoes and Olives Confit

    Cheese Tortelli Scented with Lemon and Mint

    Lobster Risotto

    Wild Sea Bass, Artichokes Alla Romana and Lemon Emulsion

    or

    Glazed Goat Kid with Sweet and
    Sour Vegetables

    Crunchy Spéculos with Exotic Flavours

    Mignardises