The story
Le Bologne is a classic cuisine brasserie at Rue Necker 9 in Geneva, rated 14 by Gault&Millau in 2026. It sits between the train station and the Rhône, and it also holds a Michelin Bib Gourmand for good quality, good value cooking.
Chef Xavier Vulliez keeps the menu small. The room is retro in style, the atmosphere relaxed and the service efficient. Starters on the website include celery risotto with black truffle and foie gras, and mussels en escabèche with a fava bean salad and nduja. A three-course lunch menu is listed at 40, and there is outdoor seating.
Gault&Millau singled out the Pata Negra pork pluma as the dish to order. It comes caramelized and crisp, with teriyaki sauce and a wasabi potato mousseline. The website still lists the marinated Pata Negra with that mousseline. The sea bass has been praised for its pan-frying, and the site pairs it with white miso, apricots and watercress.
Sweets arrive from the cart, among them a light Paris-Brest and a rum baba with citrus fruits. The current list adds a lemon meringue tart with buckwheat and black lemon. The wine list is international and includes several natural bottles.
Recognition
Details
History
good quality, good value cooking
At the «Bologne», located between the train station and the Rhône, a retro-style brasserie, the ambiance is relaxed, the service is efficient, and the small menu by chef Xavier Vulliez is highly praised. Early applause goes to the first white asparagus of the season – served both cooked and as a carpaccio with goat cheese espuma, Kampot pepper, and croutons. For the lightly cooked red shrimp in a wonderful bisque, the kitchen cleverly pairs cauliflower with inventive buckwheat waffles. However, the true standout on the menu is the beautifully caramelized, crispy Pata Negra pork pluma, served with teriyaki sauce, potato mousseline with wasabi, and white cabbage prepared in satay style. The sea bass fillet is also perfectly pan-fried, accompanied by two wild garlic-scented puffs filled with lemon jelly, vegetable purée, and pickles. The desserts from the cart are equally compelling: a light Paris-Brest or a rum baba with citrus fruits. An international wine list features several natural wines.
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