The story
Fifteen minutes from central Geneva, down a quiet lane in the village of Lully, Les Curiades occupies a handsome village house on the pedestrian square of Vieux-Lully. The setting is deliberately unpolished: a rustic, warm country bistro set against a working vineyard. Here, chef Pascal Cloetens and his team practice a confident, seasonal form of bistronomy.
The kitchen favours local produce above all. Menus change every two months, tracking the availability of ingredients from the Geneva region. The approach is straightforward: respect the quality of the product, let the season lead. The result is a cuisine that is both gourmande and locavore, drawing on the chef’s travels for subtle influences while remaining rooted in the terroir.
Diners can choose from a tasting menu, a set lunch, or the seasonal à la carte. A cheese trolley makes an appearance, and game dishes feature when the season allows. The wine list, naturally, highlights regional bottles from the nearby vineyards.
Les Curiades has earned a Michelin Bib Gourmand, an award that recognises good-quality, good-value cooking. It is a badge that fits: here, ambition is balanced by a sense of place and a respect for the guest’s experience, not the pursuit of spectacle. The restaurant also hosts themed evenings, private parties, and caters for small groups.
The atmosphere is laid-back and genuine. There is a shaded terrace for warmer months, and the interior—with its stone walls and warm lighting—feels like a local’s find rather than a destination. It is a restaurant that rewards repeat visits as the seasons turn.
Recognition
Ambience
Details
History
good quality, good value cooking
In the heart of Lully stands the magnificent «Curiades» with its green terrace. Where wine barrels were once stored, proprietor Pascal Cloetens has long offered a sophisticated cuisine deeply rooted in the Geneva terroir, presented through a concise menu and two set menus. A delicate start featured crisp asparagus, red onion pickles, and a tender cod carpaccio. The meal continued with a Mediterranean flair, featuring pan-seared sea bass in a Chardonnay-saffron-mussel emulsion, accompanied by roasted artichokes and fregola sarda. The finely seasoned Barbary duck fillet with sherry vinegar sauce and silky sweet potato purée also earned its applause. An opulent and perfectly executed finale was provided by a tart featuring lemon, yuzu, and Gariguette strawberries, served alongside a cream made from Gruyère double cream and meringues. The wine list is dominated by Crus from the Canton of Geneva, with the neighboring Curiades vineyard naturally enjoying particularly strong representation.
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