Located in the Passage des Lions, an excellent address for a restaurant for “carnivores”, Chez Philippe might be taken for a micro-enclave of New York in the heart of Geneva. A sort of meatpacking district on the Rhône.
An authentic grill house
With its raw materials, its soft vibe, and this distinctive embracing warmth you can’t quite decide if it’s made of charcoal or friendship. In loft proportions, the space has two levels and two ambiances.
The bar
On the ground floor, ideal for a burger to go or a quick Caesar’s salad in between two conference calls.
Upstairs
Made to measure for business lunches, more private moments, cozy, select, or where rough brick and wood give way to fine table linen.
Philippe Chevrier from the Domaine de Châteauvieux is the brains behind this huge restaurant inspired by New York-style steakhouses. Relaxed atmosphere, meats sourced from the renowned Boucherie du Molard, fish caught by small-scale fishermen, dishes cooked over a wood fire, a truly authentic cheesecake, and an expansive wine list. A real favorite.
