In the heart of Geneva lies Auberge de Savièse, a restaurant that feels more like a warm, cozy home for locals. The air inside was infused with the savory scent of cheese. The interior appeared as if it were a snow-locked chalet with tall wooden beams, soft lighting, and welcoming, picnic-style hospitality reminiscent of a mountain retreat. I sat on a wooden bench with old silver embroidery that gave a rustic cottage look. The bench was firm yet comfortable; the wood was smooth and cool to the touch. Red paper napkins and a small plate were placed in front of me; the plate was decorated with pine trees and cowbells, and in the center, cartoon cows were being herded by an old man hiking with a backpack and stick, accompanied by his dog. The background depicted a cabin among the trees, making it feel as if it were a picture of the place where I was dining. The dining area reminded me of the snowy mountains back at home in Colorado, though the food I had at home wasn’t nearly as good as the food I had eaten back home.
This picture was taken by Summer — A friend from my abroad program. This image features the plate used for my meal that I thought represented the feeling of the restaurant well.
The menu was filled with various Swiss dishes that I was unfamiliar with, having never experienced Swiss food traditions before this trip. Our lunch began with a starter of escargot, served in a butter and pesto cream sauce. Each morsel was a delightful burst of flavor, with a surprising aftertaste of clams, which I enjoyed. We used small tongs to hold the shells and tiny forks to scrape the snail filling out of its shell. The escargot shells were slightly rough and cool to the touch, and the small forks felt delicate in my hand. We had 12 cavities and quickly finished them all. Alongside this, I had a green salad with lettuce and spinach leaves so large they wouldn’t even stay on the fork. The salad was as basic as it could get, consisting of green lettuce pieces with pops of purple, dressed with a house-made sauce that tasted like a cheesy vinaigrette dressing. The last of the starters to arrive was a large tin can of pickled onions in ball shapes and small sweet pickles that had a sour taste—not your average dill pickle by any means. I sat alongside five of my friends as we passed around the food, sharing and savoring each d dish.
This picture was taken by myself. It shows most of our appetizer meal.
Our eyes widened when our main dishes began to come out. It wasn’t just out of excitement but also worry that all our dishes wouldn’t fit on the table, as we all had to order a main dish at this restaurant. The raclette arrived melted across a large hot white plate as if it were a blanket of snow covering a field. The cheese was gooey and smooth, with a slight resistance as it began to harden. The three raclette plates were served with small roasted potatoes, a basket of warm freshly cut bread, strips of goat cheese, and a side plate of meats—prosciutto, dried salami, and soppressata. The raclette began to harden quickly, just as snow hardened and packed to the ground over time, losing its fluff. The bread was warm and crusty on the outside, and soft on the inside, perfect for sopping up the melted cheese. The gooey cheese coated the potatoes and bread melted into my mouth with each bite I took.
This picture was taken by myself. It shows most of our main meal very well, minus the fondue raclette.
Another course we ordered was spaghetti as the group opted for a little variety among the table. The spaghetti had a rich tomato sauce garnished with fresh herbs and a sprinkle of parmesan, adding a note of Italian cuisine alongside our Swiss food. The spaghetti was soft, with a tender bite that paired perfectly with the tangy sauce. To add to the variety, we had a small plate of steak that was thin and medium-rarely cooked. It was coated in three balls of butter with parsley and other spices. The steak was tender and juicy, with the buttery herb sauce enhancing its flavor. The steak was warm and slightly springy to the touch, while the butter melted effortlessly, creating a layer of sauce. We also had salty thin French fries to top off the steak. The fries were perfectly golden and crunchy, providing a delightful contrast to the tender steak. Besides the two were mixes of green beans and asparagus coated in garlic and butter as well to complement the steak dish as a whole.
This picture was taken by Summer — A friend from my abroad program. This image features the steak, fries, and greens I described as apart of our meal.
The restaurant was filled with a symphony of sounds: the clinking of glasses, the soft murmur of conversations, and the occasional burst of laughter. The classical music was comforting background noise, enhancing the cozy atmosphere. Dining at Auberge de Savièse is not just about the food; it’s about the experience of sharing a meal, the warmth of the surroundings, and the joy of being together. It’s a celebration of Swiss culture, one that leaves a lasting impression long after the meal is over. Every taste, smell, sight, texture, and sound contributed to this dining experience. The laughter, conversation, and the pleasure of discovering new flavors made this meal truly unforgettable.
This picture was taken by Lexie Lewis— A friend from my abroad program. This image features the food and people I ate with for this delicious meal.
Kylie's Collection 