The story
Chez Philippe brings the spirit of a classic New York steak house to the heart of Geneva. Chef Philippe Chevrier, inspired by his first trip to Manhattan in 1984, opened this bar-grill in 2015. The result is a dramatic, loft-like space that blends raw brick, exposed beams, and contemporary art, creating an atmosphere that is both elegant and convivial. This commitment to quality and atmosphere has earned Chez Philippe a Michelin Bib Gourmand, recognizing its good quality, good value cooking.
The restaurant is divided into two distinct areas. The ground-floor bar serves food continuously from 11:30 am to 11 pm, perfect for a quick lunch, a tea-time break, or a casual dinner at high bistro tables or the counter. Upstairs, the Grill offers a more refined setting for business dinners, special occasions, or family meals. An upstairs terrace changes with the seasons, blooming in summer and transforming into a cozy cocoon in winter.
The menu is a carnivore’s delight, rooted in the pure tradition of wood-fired cooking. Meats are the stars: Kobe beef from Japan, Irish lamb, Swiss pork, and French poultry. They are sourced from La Grande Boucherie du Molard, a Geneva institution, and expertly prepared by a master butcher. The cooking method is key—grilled over beech wood charcoal, a healthy technique that locks in flavor. The menu also includes fish, vegetarian dishes, salads, and a selection of homemade desserts, ensuring something for every guest.
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good quality, good value cooking
Chez Philippe" is more than just a restaurant; it’s a little slice of New York in the Romandy, a breath of the Big Apple in Geneva. Concrete, wood, and industrial chic—here, vibrant energy merges with straightforward dining. Serving around 500 covers daily, (almost) everything revolves around exceptional meat—whether in the bustling ground-floor bar or the expansive first-floor dining room. Naturally, the heart of the establishment is the grill, where premium cuts from the Grande Boucherie du Molard are perfected over glowing beechwood embers. From tender Kobe beef and Irish lamb to prime beef fillet, Swiss pork, and French poultry—every item delivers unmistakable quality. Vegetarians and seafood enthusiasts are equally indulged: enjoy spiced, slow-braised carrots with ginger or fresh salads, alongside an exclusive selection of both saltwater and freshwater fish. And for dessert? Simply spectacular. The cheesecake invites sharing, but the "Big Apple"—an artfully crafted apple creation coated in sugar—steals the show. A wine list featuring over 450 international crus.
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