Founded May 2015

Chef Francesco Gasbarro

Kitchen creative Tuscan

Atmosphere casual and rustic

La Bottega, Francesco Gamberro’s Italian gastronomic adventure is rapidly becoming Geneva’s most coveted dining venue after being awarded their first Michelin star just five months their opening.
Swiftly establishing a firm grip on the Genevan restaurant scene, Francesco is determined to make their mark as a chef re-defining Italian cuisine. Refusing to squeeze his restaurant into a clear-cut mould that churns out homogenous pasta dishes, he is breaking away from traditional stereotypes and going ‘Italian free-style’.
Francesco’s passion for cooking goes back to his very youth, when he started working in various Florentine restaurants. After achieving expertise in his profession, he launched his own restaurant in the residential area of Campo di Marte in Florence.
Francesco focuses his professional philosophy on a spectrum of traditional Italian and Tuscan dishes expressed in a modern language.

Signature dishes
  • Cappelletti of goat’s cheese with fresh peas and broad bean cream
  • Duck, onion, parsnip and leek
  • Maltagliato and squid
  • Cod, eggplant, zucchini
  • White chocolate mousse with prosecco and raspberry

One more thing La Bottega's ingredients come exclusively from small producers, personally selected by the restaurant in Italy, France and Switzerland.

Contact Rue de la Corraterie 21, 1204 Genève, Switzerland
+41 (0)22 736 1000

“Renowned chef Francesco Gasbarro is at the helm of this delightful trattoria in old Geneva. Simply prepared organic ingredients, fresh homemade pasta and a minimalist decor. He follows Leonardo da Vinci's motto to the letter: 'Simplicity equals absolute perfection'."

Michelin Guide

Chef Q&A FranceGasbarrosco

Francesco Gasbarro
My restaurant's secret:
respect for the ingredients and simplicity
My 3 most favorite ingredients:
extra virgin olive oil, cod fish, tomato
The dish I love cooking the most:
spaghetti tomato and basil
The most exciting moment in my career:
when I got the Michelin star
The best cooking advice I have ever received:
my father (former chef) says: “first of all you have to learn the taste and then learn to cook"
I was most excited cooking for:
all the people that love and enjoy the food and wine. Although, I cooked for some VIP in my restaurants Hilary Swank, Emma Watson, Mr. Bean, Nick Mason(Pink Floyd Bass), Barbara Bush
My guilty pleasure is:
A Mortadella's sandwich
My ideal last meal:
Mortadella, grilled chicken and champagne
The next 'big thing' in the culinary world is:
coming back to the tradition and simplicity with the maximum respect for the food and the earth.
The best restaurant in the world:
my best meal was at Geranium in Copenaghen

Founded 2014

Chef Barak Aharoni

Kitchen French-Mediterranean brasserie

Atmosphere fine casual

The luxurious Norman Restaurant brings together Nice and Tel Aviv at the heart of the most stylish and elegant boutique hotel in the city’s Rothschild Boulevard. The restaurant’s menu combines the flavors of Southern France with Mediterranean influences, inspired by the old town of Nice that lies near the French-Italian border. The unique concept of this brasserie, led by Chef Barak Aharoni, is to offer its diners a French gourmet experience with deep Italian influences, wonderfully wrapped in meticulous twenties-inspired decor. Chef Aharoni, who worked with top Israeli chefs, spent 18 months devising the menu, during which he worked in leading restaurants in London: La Petite Maison, The Arts Club and others.

Signature dishes
  • Grilled chicken In Korean spices
  • Black quinoa salad with edamame, pecans & green apple
  • Fritto Misto | deep fried calamari & prawns
  • Bread & Butter Pudding

One more thing Bayside its restaurant, at The Norman Hotel you can find "Dining", a traditional Japanese Tapas restaurant, a branch of the best Japanese restaurants in London, according to Zagat guide

Contact 23 Nakhmani St., Tel Aviv

"Norman is a gourmet restaurant that manages to hold both ends: it thinks about Europe and impressively materializes it through a tight menu and razor sharp professionalism, but doesn't give up on Israeliness - […] Norman is a restaurant that demonstrates culinary talent."


Chef Q&A Barak Aharoni

Barak Aharoni
My restaurant's secret:
it's a secret
My 3 most favorite ingredients:
olive oil, flour and spicy ingredients
The dish I love cooking the most:
very hot fish chraime
The most exciting moment in my career:
when Sherry Ansky (a real friend) and Raphi Cohen (I was his sous-chef and he is notorious for not eating anywhere) sat on the bar in my tapas place and loved it like crazy
The best cooking advice I have ever received:
less is more
The person/people that I was most excited cooking for:
I'm always excited when my kids come to eat
My guilty food pleasure is:
My ideal last meal would be:
Shawarma at Bino's
The next 'big thing' in the culinary world is:
back to basics
The best restaurant in the world in my opinion:
there are many