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Nordic Cuisine À La Carte
Smoked Trout, Cucumber, Fermented Milk, Lovage - 32
Green Peas, Smoked Haddock, Fir Tree Buds - 29
Seafood Platter, Fiskebar Condiments - 65
Léman Pike and Crayfish, Zucchini Flower, Cress - 34
Mont Saint Michel‘s Mussels, Fermented Tomatoes, Sea Asparagus - 30
Cod, Spinach, Anchovies, Black Garlic - 51
Jumbo Shrimp, Turnip, Sand Shimp, Grapefruit - 96
Hake, Wax Bean, Fermented Garlic, Lardo - 49
Sweetbread, Green Peas, Agastache, Lobster Bisque - 56
Beef Fillet, Eggplant, Miso, Squid Ink - 64
Cheese Selection - 20
Raspberry, Shiso, Puffed Bread - 18
Cherry, Red Cabbage, Chocolate - 20
Peach, Redcurrant, Fennel Seeds - 20
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
Served for lunch from 12 p.m. until 2 p.m.
Two-Course Lunch Menu - 45
Benjamin Breton's Signature
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.