All Vegetables, All Week: Geneva Hosts First-Ever Veggie Week

For one week, the restaurants at eight of Geneva’s 5-star hotels will be serving 100% vegetarian menus as part of Veggie Week. This new event gives each participating restaurant the freedom to create a their own vegetarian or vegan three-course meal: entrée, plat and dessert, with two or three options. No matter what your interest in vegetarian cuisine — whether for the protection of animals, for environmental reasons, for your health or because you just love vegetables — Veggie Week inspires chefs and diners to reconsider fine dining without meat and fish.

Here are the participating restaurants:

The creative menus, which are all posted online, sound extraordinary — like a salad featuring all local ingredients: tomatoes from Troinex, with basil and mozzarella from Geneva at the Parc des Eaux-Vives (3 courses, CHF 39). At L’Atrium, you can have risotto with morilles (morel mushrooms) and asparagus from the Swiss canton of Valais (3 courses, CHF 60). And for dessert, how about a millefeuille with chocolate and mango at the Living Room Bar & Kitchen (3 courses, CHF 65).

Veggie Week is being co-organized by Pamela Redaelli of PR & co, along with one of her friends. When I asked if Veggie Week would become an annual event or eventually expand to other cities, a representative of PR & co said that the organizers would not be against it, but future plans would depend on this success of the first edition.

If you are interested in taking advantage of the vegetarian menus being offered during Veggie Week, you can click on the links above for the individual restaurants to find their contact information to make a reservation.

Veggie Week, June 5-11, 2017, Geneva, Switzerland, contact{@}