Il Lago
Switzerland
Il Lago brings chef Andrea Messina's Italian cooking to Four Seasons Hotel des Bergues in Geneva. Originally from Turin, Messina joined the restaurant in 2024, building its menu around seasonal produce and the traditions of northern Italy. Wines from Italy, France and Switzerland accompany the food. The menu includes sea bass with capers, candied tomato, clams and fennel sauce, alongside a reinterpretation of vitello tonnato using hay-smoked risotto, veal stew and caper powder. Puglian burrata appears with pea cream, asparagus, beans and tomato chutney. Blue and green tones, Italian landscape frescoes and French furniture shape the dining rooms, while olive trees and wild rosemary give the terrace its own Mediterranean character.