La Micheline

High quality cooking

The Eaux-Vives train station on Geneva's new S-Bahn line impresses with its modern architecture. Just a few steps away, Andrés Arocena delights at La Micheline with his modern cuisine. Originally from San Sebastián, the chef presents a menu inspired by his homeland following an impressive career working alongside renowned Spanish chefs. An olive that nearly explodes in the mouth kicked off the meal, sending a nod to Ferran Adrià, while the bonito rillette with chili as an amuse-bouche highlighted the chef's passion for seafood. Rare Breton oysters were served first, followed by "Quisquillas de Motril"—raw small prawns accompanied by sea urchin tongue, caviar, burrata, gelled cherry tomatoes, and peas. The crisp green Cavaillon asparagus, bathed in an intense herbal broth of tarragon, basil, parsley, and coriander, was outstanding; it was paired with a Basque pintxo, or smoked sardine with confit egg yolk. The kitchen skillfully matched plancha-grilled line-caught hake with a cuttlefish ragout, morels in persillade, and shiso. The refined interpretation of paella was equally superb: pink-cooked squab in hoisin sauce with tangy shimeji mushrooms and aioli rested on beautifully caramelized rice. Two "moonstones" crafted from cocoa butter, filled with lemon cream and dusted with black sesame powder, transported guests straight to dessert heaven, followed by an almond fondant with almond sorbet. Young, well-trained service, a wine list showcasing top Iberian wines, and a summer terrace lush with greenery complete the experience.