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If you ask chef Benjamin Breton why he's chosen Nordic cuisine, he'll tell you: "It's a no-brainer" because it brings together the fundamental roots of its cuisine: maximizing the use of local products, a focus on vegetables, the use of seasonal produce and their conservation using the traditional technique of the Nordic countries. 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.

Fiskebar's commitment to serving organic, local produce, extends to the thoughtfully crafted wine list, showcasing independent, biodynamic and organic labels. Practicing environmentally-friendly methods in nurturing, producing and distributing wines, our suppliers are dedicated to capturing the finest character and flavor of the region. As our cuisine, the wine list celebrates the famous domains and Châteaux, but above all independent winemakers from the biodynamic culture. It is actually wine from authors, artist, whom are making wine as natural and minimalistic as possible with the aim of regaining the natural expression of the terroirs and the lively character of the wine.