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✔️Lunch ✔️Dinner ✔️Dine in
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Choice Tuscan dishes are paired with Italian wines in this chic eatery that has a frescoed ceiling.
Address and Contact Information
Address: Rue de la Mairie 8, 1207 Genève, Switzerland
Phone: +41 22 707 14 44
Website: https://tosca-geneva.ch/
Order and Reservations
Reservations: thefork.ch
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Reviews
Banya Hwang
If you’re looking for an outstanding Italian fine dining experience, this restaurant is a must visit. Save for special occasion!
It was my first time here, but I can already say it will be at the top of my list from now on.
The ambiance is warm and inviting, with classic Italian decor
What truly sets this place apart is the chef’s ability to bring out the best in every ingredient, especially vegetables. I was very impressed.
Each dish is thoughtfully crafted, full of depth and vibrant flavors, nothing bland or ordinary.
… moreIt was my first time here, but I can already say it will be at the top of my list from now on.
The ambiance is warm and inviting, with classic Italian decor
What truly sets this place apart is the chef’s ability to bring out the best in every ingredient, especially vegetables. I was very impressed.
Each dish is thoughtfully crafted, full of depth and vibrant flavors, nothing bland or ordinary.
B G
We had high expectations for a Michelin-starred experience, but unfortunately it fell short.
First, there was no air conditioning, and the dining room was uncomfortably hot.
The only dish we truly enjoyed was the eggplant appetizer — it was excellent. However, the filet de perche main course was undercooked, had a noticeably fishy taste, and the menu did not make it clear it would be prepared in an “sous vide” style.
I also ordered spaghetti with tomato sauce, but was served spaghetti with tuna flakes and not a trace of tomatoes : very fishy again, though the pasta itself was cooked well.
Overall, for the price and Michelin reputation, the experience was disappointing.
The service however was beyond excellent. Expect a four seasons treatment.
… moreFirst, there was no air conditioning, and the dining room was uncomfortably hot.
The only dish we truly enjoyed was the eggplant appetizer — it was excellent. However, the filet de perche main course was undercooked, had a noticeably fishy taste, and the menu did not make it clear it would be prepared in an “sous vide” style.
I also ordered spaghetti with tomato sauce, but was served spaghetti with tuna flakes and not a trace of tomatoes : very fishy again, though the pasta itself was cooked well.
Overall, for the price and Michelin reputation, the experience was disappointing.
The service however was beyond excellent. Expect a four seasons treatment.
Eric D
I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the restaurant Tosca in Eaux-Vives neighborhood, Geneva, Switzerland.
The restaurant had just reopened following some interior renovations, particularly in terms of its decoration. The dining room was stunning — the original barococo elements had been preserved, with a majestic grand piano at the center and gallery-worthy artwork beautifully hung on the walls.
We were also fortunate to have a pianist perform live that evening, with a repertoire ranging from classical to jazz, pop, and rock — adding an incredible touch of elegance and emotion to the night.
The service throughout the evening was warm and attentive. Even the menu set the tone for what was to follow: it opened with elegant illustrations and thoughtful explanations of the restaurant’s origins, its ties to opera and Tuscany, and was richly adorned with photos from across Italy — especially Lombardy. As a photographer, it was a true visual treat.
We began with a few amuse-bouches — not the most memorable part of the meal in terms of flavor, but still a thoughtful and pleasant start. The sturgeon carpaccio, marinated and hay-smoked, was a highlight: beautifully plated, perfectly seasoned, and a joy to eat.
Then came the Ravioli del Plin, filled with guinea fowl and topped with a 36-month aged parmesan and a deeply flavorful salmì sauce. This was the standout dish of the night — rich, balanced, and unforgettable. It’s clearly a signature dish, and rightfully so, having remained on the menu even after the recent relaunch.
Next, we tried the medium paccheri with seafood, accompanied by a sea-water-infused verbena. The shrimp were perfectly cooked with a slight natural sweetness. The pasta was perhaps just a touch too al dente for my taste, but still excellent overall.
The main course was a steamed wild turbot filet, served with zucchini and zucchini flowers and a red wine jus. The fish was delicately cooked, pearly and tender — a testament to the chef’s respect for top-quality ingredients.
Although several desserts on the menu caught our eye, my friend asked the chef — who had personally visited tables to chat with guests, which we truly appreciated — if he could prepare a tiramisu, even though it wasn’t listed. To our delight, he kindly agreed, and the result was delicious. We even managed to get a photo with the chef, a gracious and talented host.
In the end, the overall value for such a refined experience was excellent. I wholeheartedly recommend this restaurant to anyone seeking a sophisticated and memorable Italian meal in a beautiful setting.
… moreThe restaurant had just reopened following some interior renovations, particularly in terms of its decoration. The dining room was stunning — the original barococo elements had been preserved, with a majestic grand piano at the center and gallery-worthy artwork beautifully hung on the walls.
We were also fortunate to have a pianist perform live that evening, with a repertoire ranging from classical to jazz, pop, and rock — adding an incredible touch of elegance and emotion to the night.
The service throughout the evening was warm and attentive. Even the menu set the tone for what was to follow: it opened with elegant illustrations and thoughtful explanations of the restaurant’s origins, its ties to opera and Tuscany, and was richly adorned with photos from across Italy — especially Lombardy. As a photographer, it was a true visual treat.
We began with a few amuse-bouches — not the most memorable part of the meal in terms of flavor, but still a thoughtful and pleasant start. The sturgeon carpaccio, marinated and hay-smoked, was a highlight: beautifully plated, perfectly seasoned, and a joy to eat.
Then came the Ravioli del Plin, filled with guinea fowl and topped with a 36-month aged parmesan and a deeply flavorful salmì sauce. This was the standout dish of the night — rich, balanced, and unforgettable. It’s clearly a signature dish, and rightfully so, having remained on the menu even after the recent relaunch.
Next, we tried the medium paccheri with seafood, accompanied by a sea-water-infused verbena. The shrimp were perfectly cooked with a slight natural sweetness. The pasta was perhaps just a touch too al dente for my taste, but still excellent overall.
The main course was a steamed wild turbot filet, served with zucchini and zucchini flowers and a red wine jus. The fish was delicately cooked, pearly and tender — a testament to the chef’s respect for top-quality ingredients.
Although several desserts on the menu caught our eye, my friend asked the chef — who had personally visited tables to chat with guests, which we truly appreciated — if he could prepare a tiramisu, even though it wasn’t listed. To our delight, he kindly agreed, and the result was delicious. We even managed to get a photo with the chef, a gracious and talented host.
In the end, the overall value for such a refined experience was excellent. I wholeheartedly recommend this restaurant to anyone seeking a sophisticated and memorable Italian meal in a beautiful setting.
Eljon Sathwe
Mixed experience for me. Whole food delivery took 4hrs. I was really bored at some point. Plant based food was a challenge for chefs that most likely do not eat things like that. Everything was green, with repeating asparagus, at the end I decided to skip dessert as I was sure it will be green too. Don’t get me wrong, it was tasty, but presentation wise it looked green mash, followed by more green mash. I’m sure there are more appealing possibilities. We are talking here about Italian cuisine !!!
… moreJohn Beguin
A Perfect 10th Anniversary at Tosca
We recently celebrated our 10th anniversary at Tosca Restaurant in Geneva, and once again it proved to be an exceptional experience, just as it has been on each of our previous visits. We chose the Terra & Mare set menu and were absolutely delighted. The flavours, presentation, and balance of the dishes were superb.
The service, as always, was outstanding—warm, attentive, and highly knowledgeable. A special mention goes to their signature Ravioli del Plin, which remains consistently exceptional and did not disappoint. To top off the evening, the team surprised us with a bespoke additional dessert to celebrate our anniversary, a thoughtful gesture that made the night even more memorable.
Highly recommended for anyone seeking refined cuisine, impeccable service, and a genuinely welcoming atmosphere in Geneva. John
… moreWe recently celebrated our 10th anniversary at Tosca Restaurant in Geneva, and once again it proved to be an exceptional experience, just as it has been on each of our previous visits. We chose the Terra & Mare set menu and were absolutely delighted. The flavours, presentation, and balance of the dishes were superb.
The service, as always, was outstanding—warm, attentive, and highly knowledgeable. A special mention goes to their signature Ravioli del Plin, which remains consistently exceptional and did not disappoint. To top off the evening, the team surprised us with a bespoke additional dessert to celebrate our anniversary, a thoughtful gesture that made the night even more memorable.
Highly recommended for anyone seeking refined cuisine, impeccable service, and a genuinely welcoming atmosphere in Geneva. John
Mioh Nemoto
We had high expectation but disappointing execution by the restaurant from extremely slow service to too-much-fusion food. Lost good touch of Italian dishes by trying to mixing up with Asian or some sort of fusion. This is for those who are adventurous enough to tick the box of famous (but not worth) restaurants in Geneva.
… moreLars Gaebler
Low points because on Valentine’s Day they only offered a dedicated menu which makes sense, but was not communicated through reservations channels like the Fork. If you use them you need to control them. The timing of the service had some longer than necessary waiting. It took us 3 hours to go through the menu which is great if you want it but guess a waiter should also kind of see what customers they serve and adjust. No dedicated non-alcoholic drink pairing is also a bit behind current standards and can certainly be thought of. Food was roller coaster. I understood the intention of the chef when composing the menu and applaud him for the courage however undercooked risotto is just no good. Other things are dependent on taste for instance I thought the way the beef was prepared did not do the great quality of the product justice. My highlight was the dessert and scallop. Please reconsider the artist you hired.
… moreEliza Forsaeus
Exceptional service! I immediately understood why this place has a Michelin star. We had the medium sized tasting menu with a wine pairing and it was sooo good. The aubergine dish was one of the best I’ve ever had. Obviously this level of cooking doesn’t come without its price tag, so make sure it’s a special night.
… moreAlexander Beckmann
Food was fantastic. The feasant ravioli are excellent, on their own are a valid reaosn to return. Wine list is excellent, the pairings of the sommelier are spot on.
… more