Two restaurants and a cook
Former chef Saverio Sbaragli left the shores of Lac Léman at the start of the health crisis for new adventures in Dubai. Rest assured, the restaurants Tosca and Puccini are now in the hands of top-notch chefs and far from abandoned. At the helm of this transalpine vessel, ideally located at the crossroads of Geneva’s Rue Henri-Blanvalet, young chef Ivan Baretti and his brigade brilliantly steer this universe dedicated to Italian marvels. In a kitchen worthy of the finest palaces in the harbor, he juggles two styles with the same passion and precision. Despite their rococo decor, the Puccini and Tosca restaurants have found their cruising speed with a new master on board.
Edouard Amoiel
Low temperature
Once inside, the atmosphere is most relaxed on the left. With a short, efficient menu, Café Puccini offers Italian gastronomic classics. Vitello tonnato, carpaccio, penne cacio & pepe or spaghetti al ragu. Beware, this is serious business! The chef’s experience is evident from the very first forkful. It’s the veal – marvelously cooked at low temperature and accompanied by its spicy tuna sauce – that opens the ball with dignity. This dish serves as an appetizer and sets this traditionally respectful restaurant apart from others that tend to favor so-called trendy cuisine.
On the right, the Michelin-starred gourmet restaurant continues to transgress gastronomic codes. With surprising pairings and innovative textures, Ivan Baretti plays with his guests’ senses. Cuttlefish takes center stage with marinated artichokes, topped with a cuttlefish ink sauce. A real treat! And it’s hard not to fall for the pasta with the herb-stuffed ravioli and walnut pesto. Unfortunately, we’ll have to pass up the tempting line grouper, mussel bulgur and rock juice.
Edouard Amoiel
Room tandem
Whether bistro or gastro, Ivan Baretti’s remarkable cuisine is well worth the detour. Chefs may come and go behind the stove, but the level remains intact and continues to delight fans of Italian cuisine. Alongside Philippe Beaucourt and Céline Feron, special mention goes to the front-of-house team, who master the ups and downs of service with elegance and efficiency.
