The story
Auberge du Lion d'Or, at Place Pierre-Gautier 5 in Genève, serves Classic French cooking under executive chef Léo Besnard. The Gault&Millau guide gave it 16 points in 2026.
Gault&Millau singles out a sashimi of red tuna with peanuts and rocket, and lobster cooked to a glassy finish with chanterelles. A tart of Lake Geneva perch comes with smoked pike caviar. The lamb arrives as a rack and a confit shoulder, set beside roasted fennel and aubergine prepared as baba ghanouj. A lemon granita with Japanese tonburi, a vegan caviar substitute, comes before dessert, and the meal ends with banana and caramel. Michelin also lists the house as Recommended for 2026.
The inn has three parts: the gourmet restaurant, a bistrot open every day, and a catering service. The guide describes a view over Lac Léman, a large park and a pleasant terrace. A private salon seats up to 45, and the car park on site has spaces reserved for guests with reduced mobility. Service is described as highly professional yet relaxed.
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