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It’s not a secret that I’m a fan of Italian cuisine and since I loved the restaurant vibes at breakfast, we planned a goodbye dinner at Il Lago, The Four Season’s Michelin Starred restaurant serving flavors of Italy in Geneva. Awarded by the guide, the restaurant offers a classy decor in a cozy and intimate space. I was excited to try the food.
During this trip, I had a Lebanese Michelin experience, a Chinese Michelin experience and tonight was time for the Italian experience. Reading the menu at the entrance made my mouth water. I was not sure why we were not seated at 9 am and instead asked to wait in the cafe. We were not offered drinks and no justification was given... not the best impression to say the least.
Under a high ceiling, decorated with impressive crystal chandeliers, widened by long mirrors, colored by big paintings and lit with yellow lamps. Walk onto a shining floor of wood, soft carpets and prepare yourself to be seated on a relaxing chair. Tables are beautifully set with soft white covers, ironed an hour earlier. Distinguished blue colored water glasses, design blue plates, golden painted bread plates, and no cutlery. Small purple flowers in a silver cup and Bernardeau cups with a candle giving a romantic feel to the table.
Mise en bouche: turbo fish and cèpes with romarin served in a glass cup and a spoon. Potato purée style cream with a hint of sweetness. Ricotta cannellono fingers, like a kind of savory biscuits. The head waiters, speak Italian, English, and French, answering all customer's requests. The sommelier approched for the wine.
We were offered bread, a basket of french bread and another of think crispy flatbread covered with Parmesan cheese. Fresh but chewy bread with an envelop that’s not crispy. On another hand, the Parmesan bread is addictive; once you crunch you cannot stop.
Second amuse bouche, a yellow cream at the bottom, and white cream on top with a fish cut like tagliatelle -I believe the plate is the same as the one I had for lunch. The white stripes of swordfish have a texture of calamari, a thin biscuit add a crunch and the cream gives the taste and acidity.
Delicious food! Beautifully presented food with excellent flavors. Four scallops served with a cream of Jerusalem artichokes and sweet grenade sauce for the sweetness. A good balance of a tasty plate.
Ravioli with smoked mozzarella, eggplant and tomato sauce. Cooked al dente, the ravioli gives you the flavor of its content without feeling the bread. One side eggplant, one side mozzarella, and the tomato sauce is excellent.
Beautiful plates! Masterpieces you can’t but take photos of. Tagliatelle with zucchini, bottarga, and vongoles with that bottarga leaving a strong acidic and enjoyably bitter flavor in the mouth. Sauce, olive oil, richness... fine dining Italian!
Ravioli with pulled veal, seasonal mushrooms, and white truffles: cooked al dente, round-shaped ravioli, are loaded with veal meat inside with a crown of truffles on top: yummy!
The tagliolini with white truffles is also excellent! Richly aromatic and cooked to perfection. I found it creamy especially after eating my light meal.
I was so curious to try an Italian Michelin starred restaurant and today was my day! I never thought how casual Italian pasta, something we eat every day can be refined and starred. Today’s experience was worth it! Bravo chef... you made my night.
Desserts: tiramisu Il Lago and chestnut and orange “Mont Blanc”, Buffalo chantilly and chocolate sauce with olive oil. If the food is good, desserts are marvelous. Refined desserts, taking popular desserts to another level. Tiramisu like I never had before. Mont Blanc created to impress. The lightness and richness combined, creating a dessert that feels like air while offering a handful of flavors in every bite. I licked the plates to the last drop!
Two thumbs up chef! Thank you professions people... you made my night!
