The restaurant
Our team
In the kitchen, under the direction of Gilles Granziero, the Chefs offer an inventive, varied and tasty menu that changes with the seasons. Meat is the main focus, of course, but the menu also offers fish, vegetarian dishes, salads and a wide choice of homemade desserts, both individual and shared, all with a nod to New York.
In the dining room, everything is perfectly orchestrated by Tamar Garcia Maligian, who has run the restaurant and bar since the opening. Together with her team, she puts on a permanent show, offering table-side carving and flambé. The attentive, personalised service makes all the difference.


The restaurant
The wine cellar
Chez Philippe, wine is just as important as meat. A passion that is as much to be savoured as it is to be shared, as evidenced by the space dedicated to the impressive open cellar housing some exceptional vintages.
Nicolas Coppel, our head sommelier, and his team manage a cellar with over 450 international references and 5000 bottles. Geneva’s winegrowers are given pride of place, and the local terroir is highlighted.
Let our team of experts guide you to the perfect match between food and wine, and enjoy a unique taste experience.
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