About
The main dining room of the Petit Hotel des Eaux-Vives. Chef Massa worked for 10 years at a Michelin-starred French restaurant, as well as 10 years serving fusion cuisine at his restaurant Massa in Geneva. Specialties: Beef steak with bordelaise sauce. White fish delicately fried and flavoured with coconut. Potato and rice potage. Raclette (Raclette Cheese imported directly from Switzerland)
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