English — Café de la Réunion

At Café de la Réunion, the seasons shape our menu and local Geneva products inspire our cuisine.

Nestled at the foot of the Salève in the village of Veyrier, La Réunion begins a new chapter after more than thirty years of history. Childhood friends and passionate about gastronomy, we offer generous seasonal cuisine rooted in local products, fine wines and conviviality.

More than a restaurant, La Réunion is a place to share and discover.

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A plated gourmet meal featuring a seared piece of meat topped with a mushroom garnish, accompanied by roasted carrots, purple potatoes, and a sauce, served on a stylish ceramic plate in a fine dining setting.

A dining table with plates of food, wine glasses, a person pouring white wine, a potted plant, a window, and a tall metallic vase in the background.

Our team

Two men standing close together, smiling at the camera, with their arms around each other. The man on the right is wearing a white chef's coat with the name "Jeremy Frizot" embroidered on it. The man on the left has a beard, a mustache, and is dressed in a white shirt with a black belt. They are in a restaurant or cafe setting, with a table in front of them that has wine glasses, a small flower arrangement, and a white dish.

In the kitchen, Jeremy Frizot creates modern seasonal cuisine inspired by Geneva’s local terroir and products.

In the dining room, Enzo De Giorgio and the team welcome guests with warm hospitality and a carefully curated wine selection.

Together, we create a place dedicated to sharing, discovery and memorable moments.

A white plate with a portion of fish topped with sesame seeds and microgreens, a scoop of millet salad garnished with chives, and slices of endive, set on a gray placemat with a glass of water and a wine glass nearby.

Close-up of a plate with colorful salad toppings, including greens, diced vegetables, a dollop of whipped cream or soft cheese with paprika on top, and a yellow sauce, on a dark surface.

A plated dessert with a small cake topped with a poached egg, a caramelized sesame tuile, a slice of lemon, and garnished with yellow sauce and microgreens, on a blue-rimmed plate.