Comporta, Experimental version
The Experimental Group announces the acquisition of Quinta da Comporta, an emblematic address nestled between rice paddies, dunes and the ocean, just an hour from Lisbon.
Edouard Amoiel
ALMA changes skin, not soul
Gently renovated, rethought in detail, ALMA asserts its place on the Geneva scene between Peruvian fusion and warm design.
At Au Vallon, a new chef focuses on tradition
Romain Welkenhuyzen, who trained with some of France’s top names and Lyon’s most exacting standards, arrives at Le Vallon with a clear vision: products, solid foundations and consistency.
Beyond Peaks, Andreas Caminada’s high-altitude cuisine
In April 2026, Phaidon will publish Beyond Peaks, a book devoted to the cuisine and philosophy of Schloss Schauenstein, chef Andreas Caminada’s three-star restaurant.
Cuvée du Lion d’Or, between cuisine and vineyards
In Carouge, the story of a cuvée is one of friendship and loyalty. That of the Bistrot du Lion d’Or is written by several hands with the Cave des Chevalières, between kitchen and vineyard.
Melrose Kitchen gets bigger at Les Bergues
After the success of Eaux-Vives, Melrose Kitchen continues to grow on the Right Bank with a major expansion, a new bespoke salad bar and continuous daily opening.
Andrès Arocena, without raising his voice
Andrès Arocena has been making his mark in Geneva for five years. A refined cuisine, a loyal team and a philosophy where time is part of the project.
Jean-Yves Bizot at Inda-Bar
With the arrival of winemaker Jean-Yves Bizot at the Inda-Bar restaurant, Geneva is set to experience a wine moment as intimate as it is exceptional.
Anthony Castrilli takes over Antiquaires
From pizzas to tacos, from plains to mountains, Anthony Castrilli is adding to his gourmet collection by taking the helm at Antiquaires.