Top 10 Culinary Specialties in Geneva

Where to eat in Geneva? Our selection of 10 Geneva specialties

1. La Longeole

To start this selection, we're going to talk about longeole, an essential Geneva specialty. Longeole consists of a pork-based sausage characterized by its anise flavor. Yes... Anise. And it's apparently delicious! Accompanied by a potato or carrot salad, but also by a potato gratin. Longeole is a sausage with a high fat content and is composed of rind. This rind requires long cooking depending on the size of the sausage. Some butchers have a little trick to reduce the cooking time of this sausage, so beloved by Geneva residents. It consists of pre-cooking the rind, and then incorporating it into the mixture to form the sausage. Rather clever!

2. Cardoons

And yes, cardoons are indeed a Geneva specialty! Often prepared as a gratin during Christmas holidays, cardoons are actually spiny artichokes: they are cooked in different ways and pair perfectly with white meats like chicken. With a taste of nuts and butter, sprinkled with a light bitterness, it's a completely atypical vegetable. Its flesh is both firm and crunchy without being stringy, which facilitates digestion. There you go, you now know how to recognize Geneva cardoons.

3. Rissole (with pears)

You should know that some Geneva specialties share the same culinary heritage as Savoy, and rissole is one of them! This little pastry is a pastry pouch, filled with pear compote with cinnamon, whose intoxicating smell makes your nostrils quiver. Its particularity? These treats are made using a variety of cooking pears, which can only be found in the region at the end of the lake. However, it's possible to vary the recipes, by changing the variety of pears used, or by choosing a different pastry (shortcrust or puff pastry). In any case, you'll enjoy it!

4. Prune Cake of the Fast

This prune cake is made from shortcrust pastry filled with prunes. This little treat is particularly appreciated in Switzerland and especially in Geneva, because residents associate it with the fast festival. In this cake (or tart) cinnamon, cream and butter are added. Generally, Geneva residents fast all day until nightfall. And it's precisely at dinner time that the "prune cake" comes into play, to delight everyone's stomachs.

5. Vaud Tomme

Nicknamed "the finest flower of French-speaking Switzerland", tomme is a small soft cheese with a bloomed rind. Its production doesn't require much milk, which is why it's called "tomme" and not "cheese". It's a food known for being creamy and fresh, sometimes with a runny center, which makes it absolutely exquisite on a slice of warm bread. Today, you can find tommes stuffed with nuts, wild garlic, truffles or even roquefort. See you in Geneva!

6. Escalade Pot

Attention children... Let's now talk about confectionery! The Escalade pot is a chocolate pot filled with vegetables made of marzipan. This Geneva specialty commemorates an attack led in 1602 against the city of Geneva. According to legend, "Mother Royaume" would have thrown a pot filled with vegetable soup at the attackers' heads. She would have thus helped the guards protect the city. To celebrate this victory, the chocolate pot was therefore created. Nowadays, different sizes exist to slip countless little confections inside.

7. Geneva-style pork fricassee

Geneva fricassee is a pork-based stew marinated in red wine with a garnish, mainly composed of small brown-glazed onions and bacon. Original, isn't it? This traditional dish is enjoyed in honor of Saint Martin on November 11th. On this day, the harvests are in and the pigs are fat enough, so the pig must be killed on this date, and made into a stew. Such is the tradition. Geneva-style pork fricassee is a hearty meal that is pleasant to enjoy after spending the day visiting the city.

8. Geneva-style Arctic char

When we talk about Geneva, we inevitably think of Lake Geneva, which constitutes a source of quality resources. In this city, we therefore lovingly savor the fish of the region. So, might as well take advantage of what this nature has to offer! Indeed, this recipe is based on a fish from the lake, called "arctic char". In Geneva, it's generally prepared with butter, Geneva white wine, egg yolk, and cream. Served with a few vegetables, and you're done!

9. Fondue and raclette

We no longer need to introduce these essential winter dishes, so famous they are throughout the world! Fondue and raclette are dishes that are an integral part of Swiss culture and Swiss gastronomy. If you travel to Switzerland at the end of the year, don't worry, you'll have a vast choice of restaurants offering you these essential dishes. Between cheese and local charcuterie, you can only appreciate these traditional delights in Geneva.

10. The Old Cabinetmakers' Gratin

Rather amusing name! The Old Cabinetmakers' gratin is an onion soup accompanied by bread croutons gratinated with gruyère. This hot dish can be made as an accompaniment or starter. However, many like to savor it as a main meal, with a few slices of fresh bread. Ideal for warming you up during winter, you won't be able to do without it!