Name: FISKEBAR
Address: 11, Quai du Mont Blanc, Geneva, GE, 1201, SWITZERLAND
Telephone: +41 (0) 22 909 6071
Price range: CHF

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Reservation: +41 (0) 22 909 6071

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Nordic Brunch
Menu Découverte
Menu Signature
Menu Évasion

Nordic Brunch

A Brunch experience like no other in Geneva. Dive into unique creations expertly crafted by our visionary chef, Francesca Fucci. Delight in the marriage of exquisite Caviar and our signature Nordic flavours, a fusion of tastes that promises an unforgettable dining adventure.

SUNDAYS: APRIL 13, MAY 11

The Nordic Brunch is proposed at 95 CHF. The tasting menu includes all dishes below.
Reserve Now

1ST STAGE

Gillardeau Oysters, Granny Smith Apple, Caviar

Smoked Herring, Beetroot, Mustard

Gravlax Salmon, Dill Sauce, Fermented Pickles

Potato Salad, Red Onion, Chives, Yogurt, Fish Eggs

2ND STAGE

Egg Benedict Spinach, Caviar Hollandaise Sauce

Nordic Shrimp Smorrebrod, Caviar

Perfect Egg, Cauliflower, Hazelnut, Caviar

Fermented Cabbage, Citrus

3RD STAGE

Kanelbullar (Cinnamon Rolls)

Blueberry Ebelskivers

Homemade Granola with Fermented Blackcurrants

Chocolate, Buckwheat, Caviar

Menu Découverte

Tasting Menu proposed at 95 CHF.
Vegan and vegetarian option available.
Dishes can be ordered à la carte.

Amuse-Bouche

Starter

Asparagus, Citrus Sabayon, Jura Trout Tartare, Trout Caviar

- CHF 38

Main Course

Barley, Langoustines, Obione, Fava Beans

- CHF 52

Dessert

Strawberries, Rhubarb

- CHF 18

Menu Signature

Surprise Tasting Menu proposed at 135 CHF.
Vegan and vegetarian option available.

Savor a surprise culinary journey in 5 COURSES, masterfully crafted by Chef Fucci. Bold flavors, Nordic elegance, and seasonal ingredients come together for a memorable gastronomic experience.

Menu Évasion

Tasting Menu proposed at 195 CHF.
Dishes can be ordered à la carte.
Menu for the whole table.

Amuse-Bouche

Starters

Féra Fish, Fermented Strawberries, Red Radish, Caviar

- CHF 30

Cuttlefish, Squid Ink, Tomato

- CHF 40

Main Courses

Red Mullet, Dill, Beetroot, Orange

- CHF 64

Open Ravioli, Veal Liver, Wild Garlic, Morels