Geneva: Rich culture, lakeside views, and a dynamic business scene

There’s a reason the term Presidential Suite carries such weight in the world of luxury travel. Born out of a necessity to host dignitaries and heads of state in a manner befitting their status, these suites weren’t just about providing space; they embodied the prestige and gravitas associated with their respective occupants. In some ways, they’re not just places to stay—they’re backdrops to diplomacy, cultural exchange, and occasionally, high-stakes negotiations.

On 15 November, join us for an exceptional gastronomic evening as Executive Chef Tony Vratsanos of Matsuhisa Athens reunites with Chef Mitsu at SACHI for a one-of-a-kind four-hands dinner.

With a stunning rooftop terrace offering breathtaking views of the lake, an impressive wine list and an elegant, minimalist interior, the Izumi has everything for the international jet set.

Genevan wines are produced in a wine-growing area measuring more than 1,400 hectares, with only two other Swiss cantons having larger wine-growing areas. The West-Swiss vintages are always considered to be a hot tip outside of their home region. With a large range of grape varieties and a great deal of innovative spirit, Genevan wine growers know how to set themselves apart from their competition, as Peter Keller writes.

With the opening of Sachi, Mandarin Oriental Geneva’s latest culinary foray brings a refined spurt of Japanese fare to the banks of the river Rhône in the form of authentic Omakase-style dining.

During the Belle Époque, English aristocrats discovered the ‘Swiss Riviera’ between Montreux and Geneva as a tourist spot famed for its promenades lined with cypress and palm trees against the backdrop of the Alps. And now it’s a hotspot for connoisseurs thanks to its traditional grand hotels, world-class restaurants and idyllic Lavaux Vineyard Terraces.

After studying medicine for three and a half years, Daniel Galvez Estrada decided to follow his dream and become a chef. As an ambassador for Peruvian cuisine, he takes his diners on a journey with his traditional ceviches and tiraditos.