Le Relais d'Entrecôte

Geneva


Key vocabulary at this timeless classic, where everyone eats the same dish: saignant (rare), à point (medium) and bien cuit (well done). They don't even bother with menus; just sit down, say how you like your steak cooked and wait for it to arrive – two handsome servings pre-empted by a green salad and accompanied by perfectly crisp, skinny fries.

Should you have room at the end of it all, the desserts (Sfr9 to Sfr14) are justly raved about. No advance reservations so arrive sharp.


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