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Fine dining that transports your palate from Geneva to Scandinavia
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Fiskebar

Nordic Restaurant located on the shore of Lake Geneva

Restaurant Fiskebar in the city center of Geneva
The Restaurant Fiskebar introduces a new Nordic inspired cuisine concept led by chef Benjamin Breton. Featuring four distinct yet interconnecting areas: lunch, cocktails & apero, caviar experience and dinner, the chic and intimate fine-dining restaurant in Geneva awakens an authentic yet refined Scandinavian experience. With sleek, organically minded décor and a tailored menu, Fiskebar brings the flavors and mindset of Scandinavia to The Ritz-Carlton Hotel de la Paix, Geneva. Sit down at one of the communal high tables, featuring the best view of the show kitchen, or indulge in Nordic specialties in the quietly elegant bar or lounge area.
  • Embark on a Nordic experience
  • Tuesday - Friday Lunch: 12 p.m. - 2 p.m. Dinner: 7 p.m. - 10 p.m.
  • Saturday Dinner: 7 p.m. - 10 p.m.
  • Closed Sunday - Monday
  • Annual closing August 16 until September, 08 2019

À La Carte

Starters

Smoked Trout, Cucumber, Fermented milk, Lovage - 32
Tuna, Iberian ham, sea weed, bonito dashi - 34
Scallops, Roasted and fermented cabbage, caviar sauce - 39

Main Courses

Char, spinach, watercress, horseradish - 52
Turbot, celeriac, Jura's yellow wine, black truffle - 79
Bresse chicken, cardon, Beaufort cheese, black truffle - 76

Desserts

Cheese selection - 20
Chocolate, Jerusalem artichoke, black truffle - 24
Carrot, Lentils - 20
Pumpkin, Kalamansi - 20

To Share

Seafood platter, Fiskebar condiments - 65
12 Oyster platter - 72
Fiskebar's 3 Oysters - 28
- Tapioca and poultry jus - Green apple and wild herbs - Tempura oyster and kimchi

"Inspiration" By Benjamin Breton

Capture the best from the menu at any time.

Four-Course Chef's Choice Menu - 95
Five-Course Chef's Choice Menu - 125

Business Lunch

Served for lunch from 12 p.m. until 2 p.m. | 45.-

Cartigny's oyster mushroom, foie gras, buckwheat -
Hake, Italian wild broccoli, clams -

Valentine's Day

Valentine's Day

Patiences biscuits -
Smoked fjord trout, fermented milk, lovage -
Shellfish, butternut squash, lemon, seagrass -
Scallops, truffle, Jerusalem artichoke -
Monkfish, watercress, brown butter, wild herbs -
Dombes duckling, beetroots, black currant, amaranth -
Grapefruit, litchi, rose -
Buckwheat, truffle -
Chocolate, hay-infused cream -
Restaurant
The Chef & the Team
Benjamin Breton The 25-year-old chef from Corsica grew up in the Chateaux of the Loire valley. In 2013, he arrived in Geneva where it didn't take him long to make a name for himself through his bold and creative cuisine. Guided by a philosophy of the product, the chef is constantly in search for rare and exclusive ingredients. The dishes are created like music scores where fermented or pickled ingredients vibrate in unison to capture the best of Scandinavia.
Discover our Menus Benjamin Breton
The Restaurant
The Signature Bar and Lounge
Mixology In the heart of downtown Geneva, the Signature Bar and Lounge presents bold and simple choices focus on high-quality seafood inspired by a Nordic palate inviting guests to linger over handcrafted cocktails and tapas-style plates.
Take a sip Mixology
Fiskebar Cocktail Bar in Geneva
The Restaurant
Design A refined atmosphere is created in Fiskebar's fine-dining restaurant, featuring a spacious and comfortable layout of smooth oak and dark, raw tones. The walls are lined with raw yet smooth, grey-toned timber paneling - a remarkable back-drop for British artist Adam Ross' grand installation of hand-made abstract ceramic oyster forms, which was specially commissioned for this project. This casual minimalistic yet elegant dining area, with its open kitchen and raw food counter display, features two long communal tables with stick-back style high chairs, as well as smaller tables for couples.
View gallery Design
Fiskebar Restaurant in Geneva