A legendary Geneva establishment from the 80s and 90s, the Bleu Nuit rises from the ashes and now offers a bistro atmosphere with a nicely vintage decor. A restaurant, but also the only real "speakeasy" in the city - before or after your dinner, enter through the fridge door to see!

The Tea is an address as only geneve knows how to propose them, a little jewel of the Chinese restoration that you will discover only by chance or hotly recommended by connoisseurs and / or fans (and they are many).  Nestled in the heart of the Quartier des Bains, this tiny Asian specialty restaurant offers genuine and delicious cuisine, featuring a myriad of Dim-Sum (steamed ravioli) to discover or rediscover. In addition to its culinary specialties for which the establishment is particularly recognized, the Tea, like its name suggests, proposes especially a very wide selection of Chinese teas with evocative and poetic names, whose aficionados of the kind can easily be relished. You will also discover many accessories for The Tea, including a multitude of teapots in fonts or sandstones all more cute ones than the others: quite charming.

A place for body & soul with laid-back vibe. Live music every Monday, raclette Tuesdays, vivid and cool ambience for an alternative afterwork.

The Museum of Modern and Contemporary Art, abbreviated as "MAMCO", is a contemporary art museum in Switzerland. The MAMCO has an exhibition area of 3,500 m2 and bases its work on a collection of 3000 works. Since its opening in 1994, the museum has presented exhibitions reflecting the diversity and dynamism of the Swiss and international art scene. Large retrospectives are regularly proposed, such as those devoted to Martin Kippenberger, Jim Shaw, Sylvie Fleury, John Armleder or William Leavitt. Three times a year, MAMCO renews its presentation and exhibitions. Dialogue hooking up collections and temporary proposals, it offers a journey that is more than the sum of its parts.

Opposed to any flourish, the kitchen is intended as praise of the subject and its material: it does not marry it, it sublimates it to reveal each of its taste nuances. A flexible cuisine, oriented towards the search for local excellence and a philosophy that makes Philippe Durandeau the first to make black cod (sablefish) shine on Geneva plates. Today, the latter shines as the signature of the Café de la Paix. In terms of decor, you could easily see Jean Gabin seated as the atmosphere breathes that of a Parisian neighborhood from the 60s. Flanked by two magnificent Art Deco chandeliers, the bistro radiates and mixes excellence in taste with popular elegance.