Let yourself be tempted by the culinary creations of our Executive Chef: you will discover traditional regional cuisine, gourmet & generous, highlighting local & seasonal products as much as possible.
In summer, enjoy our large shaded terrace along the flower-lined quays & a few steps from Lake Geneva.
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Phone: +41 21 962 50 61 | Email: email@example.com
From September 13, 2021 and until further notice from the authorities, the Covid Certificate / Health Pass in addition to an identity document is mandatory to access restaurants (including breakfast), bars and wellness areas. Exception for the terraces, subject to availability & weather.
Breakfast: 7 am – 10 am | From CHF 30
In the morning, enjoy a rich American-style breakfast buffet in the dining room or on the terrace.
Lunch: From Monday to Saturday | From 12 pm | Last order 2 pm | From CHF 21
Every lunchtime, discover the suggestions of the week according to the desire of the Chef & the market. Not available on Sunday.
Dinner: From 7 pm | Last order 9:30 pm | From CHF 61
Every evening, enjoy a 3-course menu, a la carte.
Brunch: Every Sunday from March 27, 2022 | 12 pm – 2:30 pm | From CHF 69
Experience a more relaxed atmosphere for Sunday lunch. Enjoy a long brunch, giving you time to savour the delicacies & sweets at the various buffets.
As a native of Montpellier, in the South of France, I grew up in a family of “bons vivants”, people who particularly like to meet around good meals & taste quality products. This explains why cooking & gastronomy caught my attention at an early age.
Born of a Spanish mother & a Norman father, my father was a lover of nature, & he used to take me with him in his search for the produce we were going to cook. Thanks to him, I was able to discover underwater hunting, fishing & mushroom picking.
Meanwhile, I inherited from my mother a strong taste for good things & a high degree of respect for quality products, which she would get from specialised craftsmen at the local market.
As the years went by, my passion for gastronomy kept growing with me, even though I had never thought of making a career out of it. Finally, it was during the practical training weeks at a hotel school & while discovering this professional field that things became clear to me.
Although I had no professional training as a cook, and was therefore self-taught, I was forced to use my days off to cook, try out recipes, plate up & learn all the most basic techniques to catch up.
Based on memories, with simple but elegant presentations, my cooking is simply instinctive, a bistro style. My main aim is to bring the produce to the fore, while respecting the seasons & promoting local production. Of course, I love local cuisine, but I am also passionate about world cuisine, which allows me to introduce new flavours with a dab of exoticism.
I really look forward to your visit to Café Bellagio & to your discovery of my delicacies!