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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

Nordic Cuisine À La Carte

Starters

Smoked Trout, Cucumber, Fermented Milk, Lovage - 32
Oyster, Tapioca, "Foie Gras", Walnut, Jerusalem artichoke - 29
Chanterelles Mushroom, Confit Egg, Cicken "Consommé", Black Truffle - 34
Tourteaux Crab, Kasperskian Caviar, Smoked Potato, Sea Weed - 43

Main Courses

Monkfish, Butternut Squash, Tangerine, Sea Urchin - 62
Red Mullet, Ceps Mushroom, Iberian pig fat, spicy sauce - 56
Pigeon, Corn, Caraway, Wild Herbs - 79
Roe Deer, Salsify, Black Garlic, Blackcurrant - 66

Desserts

Cheese Selection - 20
Chocolate, Blackcurrant - 20
Corn Texture - 20
Mirabelle Plum, Gapefruit - 18

Caviar Kasperskian

25 grammes - 190
45 grammes - 340

Menu "Inspiration" By Benjamin

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.

Two-Course Lunch Menu - 45

New Year's Eve

New Year's Eve

Oysters -
Smoked trout -
Cucumber, fermented milk, lovage
Crab -
Citrus, caviar
Celeriac risotto -
Confit egg yolk, black truffle, meat jus
Roe deer -
Salsify, black garlic, black currant
Citrus -
72% Dark chocolate -
Jerusalem artichoke, black truffle
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 the menu 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