Geneva

Chefs Gilles Dupont and Thomas Byrne preside over a grand gourmet restaurant, where they prepare French haute cuisine with imagination and flair. Of particular note is the roasted Charolais beef served in a rich tomato sauce with crunchy, toasted garlic. Save room for the housemade ice cream and sorbet dessert trolley. Magnificent selection of wines.

This delightful art deco restaurant in the 18th-century mansion that houses the Hôtel du Parc des Eaux-Vives overlooks the lake and showcases seasonal cuisine. Among the typical dishes: fillet of fresh Lac Léman fish with a basil ratatouille and light fennel sauce, and veal flank steak stewed with shallots and served with artichokes and crusty polenta. Glorious summer terrace.

It is worth overlooking that this cozy restaurant in Geneva’s Old Town is a little touristy to enjoy its excellent Swiss specialties, especially fondue. Start with a plate of assiette valaisanne (Swiss charcuterie), and then try the delicious fondue paysanne with bolets (wild mushrooms), bacon and potatoes, or the raclette. The Swiss white wine Fendant goes well with these cheese classics. Of the three dining rooms, opt for the lower ground-floor Carnozet.

An enchanting 15th-century stone manor surrounded by vineyards is the setting for chef Philippe Chevrier and Damien Coche’s extraordinary “New French” cuisine. Representative dishes include sliced and grilled John Dory accompanied by green beans, streaky bacon and a pink garlic emulsion; roasted saddle of roe deer with saffron-poached pears and potato gnocchi; and pan-fried beef tenderloin with bone marrow butter, beef ravioli and a ginger-inflected vegetable consommé. Closed Sunday and Monday.

This justly renowned establishment is housed in a 16th-century baronial villa with sweeping views over Lake Geneva in Vevey. It features highly innovative, modern Swiss cuisine with dishes that have included beef “Béarnaise” tom yam soup, and langoustines with coconut, curry, figs and Campari. Extensive wine list. Closed Sunday and Monday.