The story
Il Lago sits at Quai des Bergues 33 in Geneva, inside the Four Seasons Hotel des Bergues, and holds one Michelin star from 2026. The restaurant serves modern Italian cooking on the Rhône side of the city.
Michele Fortunato, who grew up in Apulia, runs the kitchen. Gault&Millau gave the restaurant 15 points in 2026 for a terroir-based Italian menu that rests on skilled, unfussy technique. Fortunato's cooking keeps a clear sense of place without losing refinement.
Among the courses reviewers singled out is a vitello tonnato made as four small ravioli filled with tuna mousse, served with thin slices of veal and a tonnato sauce. Tagliatelle with a rich veal ragout and turbot with confit Gargano tomatoes and Galician razor clams also stood out. Dessert comes from pastry chef Lyece Major, whose strawberries, almond mousse and stracciatella are finished with an almond sorbet.
Recognition
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High quality cooking
On the roof of the Hotel des Bergues, Izumi, with just under thirty seats, offers not only spectacular views but also a contemporary interpretation of Japanese-Peruvian fusion cuisine by Chef Toshikazu Kato, served with its fair share of highs and lows. The kadayif-wrapped oysters lost nearly all their flavor during cooking, a shortcoming that neither caviar nor truffle, and certainly not the gold leaf, could compensate for. With the sashimi – the dorade usuzukuri with truffle ponzu and the seriola with yuzu-soy sauce – the sauces overpowered the delicate fish. At least the black cod, made world-famous by Nobu Matsuhisa, delivered pure indulgence with its perfect preparation and melt-in-your-mouth tenderness. The service was warm and attentive.
2 Forchette
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