Tosca

Tosca, an emblematic address of the Eaux-Vives district, famous for its fountain, takes la cucina very seriously! The interior by a contemporary Italian artist pays a distinctive tribute to the art and culture of the Italian Renaissance in a Florentine-inspired romantic setting. The food is the inspired work of Ivan Baretti, born and bred in Florence, who trained at Arpège in Paris and was a former chef at Il Lago, no less! With a magnificent supporting cast of top-class ingredients, his delicate, refined dishes unveil a strong Tuscan bias and hit the spot every time. Amiable, professional service and knock-out selection of Tuscan wines.

• One-Michelin-star Tuscan-leaning kitchen in Geneva’s Eaux-Vives, led by chef Ivan Baretti.
• Dining rooms reference Italian art and Renaissance frescoes, with sculptures by Marco Borgianni and private salons (Borgianni, Michelangelo, Botticelli).
• Tuscan wine list is a core part of the experience.

Signature Ingredients

• Ribollita-style Tuscan soup.
• Veal with artichoke and black truffle.
• Diving scallops (Saint-Jacques).
• Pheasant (ravioli del plin).
• Black Angus beef.

Menu

• Set menus include a 6-course surprise menu (Tosca, CHF 175), a 4-course vegetable menu (Madama Butterfly, CHF 135), a 4-course signature menu (La Bohème, CHF 145), and a 3-course business lunch (Pranzo, CHF 75, lunch only).
• À la carte runs from Tuscan staples like ribollita to seafood and meat mains, plus Italian-leaning desserts.

On the current card (examples)

• Ribollita (Tuscan soup).
• Vitello, marinated veal with Roman-style artichokes and black truffle.
• Saint-Jacques in three preparations with radish, seaweed, and lime.
• Ravioli del plin with pheasant, Parmesan, and salmis sauce.