Discover Geneva’s finest Italian specialties, given a seasonal twist by Chef Sena and accompanied by Italian, French and Swiss wines, in our Michelin-starred restaurant.
Il Lago restaurant will be closed January 2 through February 29 for an extensive kitchen renovation. During this time, Bar des Bergues and Salon Dufour will welcome you for breakfast, lunch and dinner. We thank you for your understanding and look forward to reopening our Michelin-starred restaurant with a new kitchen and reimagined menu on March 1.
hours
- Breakfast
- Monday – Friday 7:00 am – 10:30 am Saturday – Sunday 7:30 am – 11:00 am
- Lunch
- 12:00 noon – 2:30 pm Every day
- Dinner
- 7:00 pm – 10:00 pm Every day
Signature Dishes
Scallops by Chef SenaScallops, Jerusalem artichoke, Oscietra caviar and white truffle
Scampis by Chef SenaRoasted scampi, vegetables variation, salty finger and bisque
The Garden of the Chef36 vegetables cooked differently
Strawberry Dessert by Chef Roger
Rhubarb Dessert by Chef Roger
The Team
Massimiliano Sena
Executive ChefHailing from Sorrento, Italy, Chef Sena has worked around the world from London to Hong Kong, finessing his skills at top restaurants and hotels until his appointment in July 2016 at Four Seasons Hotel des Bergues Geneva – or “this fantastic boat,” as he calls our lakeside Hotel.
“We’ve developed a special relationship with our guests. We have worked hard to earn their faith, and we’re so pleased to see so many diners from around the world return over and over again.”
More Dining Options
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DetailsIZUMI
Savour inventive Japanese-fusion Nikkei cuisine in our trendy rooftop oasis with views over the city and sparkling Lake Geneva.
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DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive menu lets you dine in style in the comfort of your private space.
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DetailsLe Bar des Bergues
Geneva’s most convivial meeting place features an all-day menu of imaginative light fare, plus innovative cocktails prepared by “Best Bartender in Switzerland 2016,” Sophie Larrouture.
