Menu to Taste

La Micheline

Basque-Mediterranean, Creative · Geneva · Michelin One Star · Chef Andrés Arocena

Awarded one Michelin star, La Micheline in Geneva is led by Basque-born chef Andrés Arocena, who presents creative Mediterranean cuisine influenced by his Spanish heritage. Set by the Eaux-Vives railway station, the kitchen serves inventive dishes such as Mieral pigeon on a caramelized rice socarrat.

Avenue de la Gare des Eaux-Vives 3, Geneva, 1207, Geneva

  • Michelin 2025

Menu

Cocktails

  • Accord Sans Alcool (5 Temps) (58) — Non-alcoholic pairing for the 5-course menu.
  • Accord Mets & Vins (5 Temps) (70) — Wine pairing for the 5-course menu.
  • Accord Mets & Vins Premium (7 Temps) (120) — Premium wine pairing for the Ametsa 7-course menu.
  • Accord Sans Alcool (6 Temps) (68) — Non-alcoholic pairing for the 6-course menu.
  • Accord Mets & Vins (6 Temps) (95) — Wine pairing for the 6-course menu.
  • Full tasting menu experience (100)
  • Wine by the bottle (entry) (42)

Wines

  • Albariño, Selección de Añada, Pazo de Señorans, DO Rías Baixas
  • Cueva del Monge Blanco, Vinícola Real, DOC Rioja
  • Charles Heidsieck, Blanc des Millénoires, Brut
  • LES VINS ROSÉS (30)
  • Conte de Los Andes, Conte de Los Andes, Rioja Alta DOC, 50cl

Dishes

  • Pagre de Ligne Ikejime à la Braise (68) — Ikejime line-caught sea bream grilled in mosaic, confit peppers, rock fish jus, artichoke anchoïade.
  • Tagliatelle de Txipiron (36) — Squid tagliatelle with ragout, Mallorca sobrasada emulsion.
  • Ravioli de Volaille du Nant d'Avril (42) — Cinnamon-roasted Nant d'Avril poultry ravioli with morels, calf's head and truffle jus.
  • Quisquillas de Motril et Caviar Bleu (36) — Motril quisquillas with blue caviar, lemongrass King Crab croquetas, Nikkei sauce.
  • Crudo de Thon Rouge Balfegó (36) — Red tuna crudo, Bilbao-style escabèche and pickles.
  • Tarte à la Rhubarbe et Pistache de Sicile (22) — Rhubarb and Sicilian pistachio tart.
  • Maitake Croustillant (51) — Crispy maitake mushroom with Japanese curry of seasonal roots, lemongrass and lime emulsion.
  • Socarrat de Pigeon Mieral (58) — Mieral pigeon socarrat with hoisin aïoli, pickled shimeji.
  • Socarrat of Mieral Pigeon — Mieral pigeon prepared with crispy socarrat rice crust, finished with hoisin aioli
  • Motril Quisquillas — Delicate Motril quisquillas (tiny shrimp) served with blue caviar and fresh tomato water

Tasting Menu

  • Menu Surprise (5 Temps) (135) — Five-course surprise tasting menu by Chef Andrés Arocena. Served for the whole table, Tue-Sat.
  • Menu Ametsa (7 Temps) (180) — Seven-course signature tasting menu. The complete La Micheline experience.
  • Lunch set menu (starter + main + dessert) (65)
  • Menu Surprise (6 Temps) (155) — Six-course surprise tasting menu. Served for the whole table, Tue-Sat.

The Experience

A relaxed room with garden or terrace dining. The meal is structured around a tasting menu and à la carte dining.

Phone: +41 22 840 03 38

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