Le Décanteur

The story

Le Décanteur in Geneva brings contemporary Italian cooking to Eaux-Vives

The chef and his approach

Le Décanteur in Geneva places contemporary Italian cooking at the center of its mission under Chef Francesco Mauri. He treats ingredients with restraint, letting the market dictate the plate rather than forcing tradition into rigid molds. His kitchen operates openly so guests can watch the pacing unfold. This direct line from stove to table aligns with the quiet confidence that earned the restaurant a Gault&Millau 13 rating this year.

Plates built on balance

Starters lean toward bright contrasts, like burrata paired with watermelon, mint, and basil, or a beef tartare folded with fig, hazelnut, and parmesan. Main courses show careful technique, whether turbot meets fregola and tomato, or braised beef cheek slowly breaks down within tagliatelle. Even the oxtail ragù holds together through long simmering rather than heavy thickening. Each dish follows the same rule: precise seasoning over decorative garnish.

An open room for conversation

The dining space sits comfortably along Rue des Eaux-Vives, where a small terrace lets visitors watch the neighborhood pass by during an aperitif. Inside, the layout avoids stiffness, favoring a relaxed rhythm that suits both solo diners and larger groups. Clean sightlines and an active open kitchen keep the focus on the food and the people sharing it. The environment simply steps back when the team begins to work.

Wines that match the pace

A curated cellar supports the Italian cuisine without overshadowing the meal. The sommelier prioritizes natural wines that bring texture and acidity to the table, making them reliable partners for rich sauces or delicate seafood. Glasses flow steadily between courses, allowing the pairings to develop naturally. This measured approach keeps the evening grounded rather than performative.