One must delve into the luxury of the Four Season Hotel in Geneva to find one of the most interesting Italian cuisines in Europe. Chef Massimiliano Sena shares a very clear and defined Mediterranean identity, with light, articulate and complex flavours. Among the symbolic dishes we feature the spaghetti with tomato essence; pasta and potatoes and a truly commendable interpretation of eggplant parmigiana. Service is a-level, it wouldn’t be otherwise, and a worthy company of wines and important labels. The prices are high, in line with the Four Seasons standard, and Switzerland, where average prices are much higher than in the rest of Europe.