Tosca

The story

Tosca Geneva: Modern Italian Cooking Honours Tradition and Art

Roots and Technique

At Tosca in Geneva, Chef Ivan Baretti translates Ligurian childhood memories into modern Italian cooking. The culinary director treats every plate as a dialogue between regional heritage and seasonal freshness. The kitchen’s consistent precision recently secured a Michelin star alongside a sixteen out of twenty rating from Gault & Millau, which praised how his rabbit confit with porchetta balances ambition with grounded technique. He maintains that authentic Italian cuisine requires unwavering respect for established methods while allowing room for quiet innovation.

Signature Plates

The tasting journey opens with an intense sorrel mousse served beside house-made focaccia. Guests frequently select the ravioli del plin stuffed with guinea fowl, which arrives in a light cheese cream finished with a hint of Chianti. The vegetable-forward cavatelli pairs smoked yellow pepper coulis with calf tongue lampredotto for a rich textural contrast. The Italian kitchen balances these classical references with precise plating, ensuring every component remains distinct and ingredient-led.

Canvas and Dining Room

Collectors and artisans designed the space around a shared devotion to Tuscan craftsmanship. Sculptor Marco Borgianni reinterpreted Leonardo da Vinci’s lost paintings across the ceilings using oxidised copper leaf, while Ginori glass candelabras and vintage Salvatore Ferragamo heels anchor the table settings. Co-owner Jean-Jacques Ghelfi guides visitors through the history woven into Florentine silk and hand-crocheted lace. Adjustable private salons accommodate business receptions or romantic evenings without interrupting the steady workflow of the service team.