A unique setting for a refined cuisine.

Located in the iconic President Hotel, A Luxury Collection Hotel, Geneva, the Bayview's gourmet restaurant reopened in September 2012 with the arrival of famed French chef Michel Roth (Meilleur Ouvrier de France and Bocuse d'Or, 1991). The restaurant is open all year, from Tuesday to Saturday, with a summer break in August and a winter break at the beginning of January. Today, Bayview is considered as one of the best restaurants in Geneva with 1 Michelin star (since 2013) and a rating of 18/20 in the Gault & Millau guide (since 2016). Michel Roth is also the Executive Chef of the President Hotel, where he runs his second restaurant: Rive Droite by Michel Roth, who offers Mediterranean cuisine in a relaxed atmosphere during the summer season on the hotel's first-floor terrace.

Simplicity, audacity and refinement - These are the values of Michel Roth's cuisine. Trained in some of the most acclaimed fine dining restaurants in France, the Chef masters the classics of French gastronomy that he revisits and enhances to perfection, bringing a modern and original touch.

Michel Roth designed his first « Swiss » menu around seasonal products and local savors, ingeniously mixed with the traditional French savoir-faire. The result is skillfully dosed out and the plate looks like a piece of art, where each ingredient has its place and reason for being. For instance, the restaurant is famous for the legendary « Potato cappuccino with truffles » or the « Warm lobster salad ».

Since May 1st, 2023, Chef Danny Khezzar took over the direction of Bayview kitchens, under the guidance of Michel Roth. Chef Khezzar worked with Chef Roth for 8 years before assuming the leadership of his brigade.

Beside this rigor, Michel Roth aims at creating emotion through his cuisine and his generosity and conviviality emanate both from his dishes and his restaurant : "I like guests to feel as if they were having dinner at a friend's place, while at the same time discovering some surprising and original dishes".

With regards to the desserts, Michel Roth chose to work with Didier Steudler, pastry virtuoso that excels in his field. Always focused on the taste, the pastry Chef firstly endeavors to highlight the product and bring some freshness and lightness in his desserts, while awaking taste buds with sometimes daring associations of ingredients. He particularly likes to work around fruits as well as cocoa and proposes some Signature desserts on the menu such as the « Guanaja 70% chocolate tart soufflé » or the « Millefeuille with diplomat cream, chocolate, praline and pure sea salt caramel sauces ».