Il Lago

The iconic Four Seasons hotel, Geneva’s oldest luxury hotel (1834), dripping with pilasters and frescoes, is the setting of Il Lago, or Lake Geneva’s classy remake of the dolce vita. The kitchen team offers high-flying Italian cuisine, with the odd Mediterranean accent, rich in aromas, subtlety and delicacy. The quintessence of fine dining.

Lakeside setting with panoramic lake views

• Il Lago benefits from its location inside Four Seasons Hotel des Bergues Geneva on Quai des Bergues, offering enchanting views of Lake Geneva and the Alps, integrating a luxury lakefront setting with Michelin-starred Italian dining.

Special Sunday brunch at a Michelin-starred Italian restaurant

• The restaurant hosts a monthly Sunday brunch (11:30 AM–3:00 PM) with a lavish spread and CHF 180 per person, including a glass of champagne or a cocktail, a relatively rare offering for a fine-dining Italian venue.

Chef Michele Fortunato (joined 2024) leads the kitchen with ingredient-driven, simple Italian cooking

• Recruited in 2024 to lead Il Lago, Fortunato emphasizes high-quality ingredients and simplicity to let freshness shine, maintaining the restaurant's Michelin-starred tradition and philosophy of refined yet approachable Italian cuisine.

Signature Ingredients

• Veal: A central filling in the Tagliatella stuffed with veal and escarole, showcasing Il Lago’s refined Italian technique and the veal’s tender sweetness as a defining flavor of the pasta dish.
• Escarole: The leafy green paired with veal in the signature tagliatelle, adding a fresh, slightly bitter herbal note that frames the dish’s balance and quality produce.
• Sea-bream: A featured main in Sea-bream, green asparagus, Gillardeau oyster sauce, anchoring Il Lago’s seafood menu with delicate, pristine white-flesh flavor.
• Gillardeau oyster sauce: A hallmark accompaniment to sea-bream, using the renowned Gillardeau oysters to deliver a refined umami and coastal brightness that signature Il Lago seafood showcases.
• Roasted Swiss chicken: The Swiss poultry centerpiece reflecting the restaurant’s knack for elegant, comforting Italian-inspired cuisine with succulent, well-rendered meat.
• Tiramisu (candied strawberries, almond mousse, stracciatella, almond sorbet): The restaurant’s tiramisu interpretation, integrating candied strawberries, almond mousse, stracciatella, and almond sorbet to create a modern, nutty-fruity profile.
• Candied strawberries: A bright, sugared fruit note that complements the almond and coffee flavors in the tiramisu-inspired dessert.
• Almond mousse: A creamy, nutty component adding light richness to the tiramisu construction.
• Stracciatella: Chocolate shavings or stracciatella texture that provides contrast and textural depth within the tiramisu presentation.
• Almond sorbet: A refreshing almond-based sorbet that brightens and balances the tiramisu ensemble.
• Rhubarb: Poached rhubarb used in a seasonal dessert pairing, delivering tart fruitiness and a silky texture.
• Lemon blancmange: A citrusy, silky accompaniment to rhubarb, adding brightness and gloss to the dish.
• Granny Smith apples: Crisp, tart apples that provide aromatic acidity and balance in the rhubarb dessert.
• Verbena: A lemony-herb note used to perfume and finish the rhubarb dessert with fresh aroma.
• Herb sorbet: A fragrant, cooling sorbet that rounds out the rhubarb dessert with a herbal lift.