Sauvage

With the summer tidal wave of mozzarella on our tables, the title may seem a little unappealing. And yet, there are always those who manage to make a difference. Head to Eaux-Vives and say hello to Mattia Baracchetti from Bar Sauvage. Ask for a glass of deMoor aligoté wine and enjoy the creamy burrata combined with still-crisp treviso leaves, a few dashes of honey and roasted hazelnuts offered by chef Sébastien Guerra. A real delight!