Four Seasons Hotel Des Bergues: Il Lago Geneva, dinner

Q: How much is the tiramisu?

The house tiramisu3 costs CHF 28 per portion.

Q: What is in the sgroppino?

The sgroppino3 combines lemon sorbet, vodka and Franciacorta for CHF 22.

Q: Is there a cheese selection?

The Italian cheese selection3 costs CHF 39 per order.

Q: What is the chocolate dessert?

The chocolate parfait3 comes with a Piedmont hazelnut biscuit and bergamot ice cream, at CHF 28 per portion.

Q: What is the restaurant’s telephone number?

Call the restaurant1 on +41 22 908 71 10.

Il Lago Geneva serves sea bass with capers, tomato, clams and fennel at CHF 52 per dish.

Updated 23 October 20263 min readHow we write the guide

Andrea Messina’s kitchen

Andrea Messina⁵ joined Il Lago as sous chef in 2024.

Born in Turin⁴, he trained at Istituto Giolitti and worked with Gualtiero Marchesi at Il Marchesino in Milan. His career also took him to Pierre Gagnaire in Paris, Burj Al Arab in Dubai and del Cambio in Turin.

Messina⁴ uses tomatoes from his native Piedmont, while his approach to grilled langoustines draws on his time in Paris.

5 ways to begin à la carte

Red prawn
Apricot and rosemary accompany the prawn.
Beef carpaccio
The black truffle is Uncinatum.
Wild yellowtail
The tataki is served panzanella-style.
Puglian burrata
Datterino tomatoes and peach accompany the cheese.
Langoustine
Courgette mille-feuille and fresh mint accompany the shellfish.

Four Seasons Hotel Des Bergues

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3 à la carte orders

What it includes

Veal with tuna sauce, Il Lago style: CHF 35 per dish
Mediterranean octopus with artichoke: CHF 38 per dish
Ricotta gnocchi with squid, samphire and chickpeas: CHF 48 per dish

Main courses, kitchen and brunch

The kitchen	Andrea Messina has led the kitchen since July 2026⁴.
Red mullet	CHF 56 per dish, with chard and red mullet sauce.
Wild turbot	CHF 68 per dish, with herbs, spinach and seasonal mushrooms.
Roasted Swiss poultry	CHF 65 per dish, with an aubergine variation.
Swiss rack of veal	CHF 150 for 2 people, with carrot textures and beetroot.
Brunch	CHF 180 a head, with a glass of champagne or a cocktail and live music.

After dinner

The hotel, rooms and guest reviews

4 pasta dishes worth considering

Dish	Accompaniment	Price per dish
Bottoni alla Genovese	36-month Parmesan	CHF 52
Bottoni	Mediterranean Garden	CHF 42
Red prawn tagliolini	Sologne caviar	CHF 66
Linguine	Lemon and Prunier Saint-James caviar	CHF 85

Before you go

How much is the tiramisu?

The house tiramisu³ costs CHF 28 per portion.

What is in the sgroppino?

The sgroppino³ combines lemon sorbet, vodka and Franciacorta for CHF 22.

Is there a cheese selection?

The Italian cheese selection³ costs CHF 39 per order.

What is the chocolate dessert?

The chocolate parfait³ comes with a Piedmont hazelnut biscuit and bergamot ice cream, at CHF 28 per portion.

What is the restaurant’s telephone number?

Call the restaurant¹ on +41 22 908 71 10.

Reserve dinner at Il Lago

See the official page

We wrote this on our own: Four Seasons Hotel Des Bergues reads it as you do. We sell no rooms: the links go where we read it.

Where we read it