The Decanter’s beef cheek

Francesco Mauri, head chef and Michael Ramollari, in the dining room, doesn’t like to show off too much. Discreet to the tip of his knife, the chef nevertheless offers a transalpine cuisine that deserves a visit to the Eaux-Vives district. A restaurant the size of a pocket handkerchief, Le Décanteur has been on gourmets’ radar for a long time. Successfully taken over in 2022, the tandem recently decided to move towards a “more resto and less bistro” style. While retaining the charm of the place, Francesco and Michael have nevertheless managed to add a touch of their own. A divine beef cheek languorously cooked for hours, topped with an elegant sauce reduction and accompanied by a parsnip purée enhanced (if you wish) by a nettle chimichuri sauce will leave you in awe.