Fiskebar

The story

Fiskebar Geneva: Scandinavian seafood cooking by Francesca Fucci

Fiskebar, at Quai du Mont-Blanc 11 in Geneva, is a modern Scandinavian kitchen inside The Ritz-Carlton on the lakefront. Michelin lists it as Recommended for 2026, and its seafood-led menu blends Nordic methods with Mediterranean produce.

Cooking led by Francesca Fucci

Italian chef Francesca Fucci, who grew up in Puglia, brings 25 years of experience from Michelin-starred kitchens. She uses smoking and curing from Nordic tradition and adds Asian ingredients and methods. The kitchen buys directly from producers and runs zero-waste practices.

Dishes and the seasonal card

The menu changes every two months with the seasons. Gault&Millau scored the restaurant 16 in 2026, singling out a lobster roll on brioche and a trout tartare with asparagus and salmon roe. A surprise tasting menu comes in four courses for CHF 95 or six for CHF 130, with a vegan and vegetarian option. At lunch, the Menu du Midi costs CHF 39 for a starter and main of the week.

The room and the wine list

Weathered oak paneling, slate-topped tables and handmade ceramic oyster art set a calm, understated tone. The dining room overlooks Lake Geneva and includes an open kitchen. The tapas list includes caviar and oysters, and the wine list features small producers from Switzerland, France and Italy, chosen with the sommelier.