In the heart of Geneva’s dynamic Gare des Eaux-Vives district, where the rhythm of the city meets the charm of a bygone era, La Micheline stands proudly in the restored former railway station. More than a restaurant, it is a destination — one that celebrates creativity, precision, and the art of storytelling through food.
At the helm is Chef Andrés Arocena, a culinary talent whose journey spans continents and cultures. Arocena has worked in some of the world’s most celebrated kitchens — from Martín Berasategui in Lasarte to Gérald Passedat in Marseille and Arzak in San Sebastian. Each experience refined his artistry, instilling in him a respect for nature, discipline, and a sense of playfulness that shines through every dish at La Micheline.
The Concept
The name “La Micheline” is a nostalgic nod to the first train connecting Annemasse and Eaux-Vives — a tribute to the venue’s railway heritage. Inside, the ambiance exudes warmth and understated elegance. The atmosphere, orchestrated by Camille Grange, feels at once vibrant and intimate, like a dinner among friends where stories, laughter, and fine wines flow effortlessly.
Here, dining becomes a journey. Arocena’s cuisine is bold yet balanced — daring combinations where textures, colors, and flavors play in perfect harmony. Imagine the socarrat of Mieral pigeon, delicately paired with hoisin-laced aioli, or the Motril quisquillas — tiny Spanish shrimps elevated with blue caviar and a whisper of tomato water. Each creation is a reflection of the chef’s wanderlust and reverence for the natural world.
The Philosophy
“Traveling nourishes the soul,” Arocena says, and his menu proves the point. His years between Switzerland, France, England, and Spain shaped a philosophy rooted in curiosity and cultural richness. He speaks of strolling through markets, meeting artisans, and observing landscapes that imprint themselves on his imagination. That openness to the world translates into what he calls “vibrant, sincere, creative cuisine — cuisine of flavor.”
Every dish begins with the product. Chef’s partners — from local farmers to fishermen and winemakers — are chosen for their authenticity and shared values. “It’s a relationship based on trust and respect for the product,” he explains. “They are full partners in creation.” The menu, which changes every six to eight weeks, mirrors the rhythm of the seasons. Signature dishes like Txipirons with Ink, Mieral Pigeon Socarrat, and Celery from Root to Leaf showcase his flair for turning simplicity into emotion. Each bite feels personal — a reflection of nature’s beauty and the chef’s unfiltered passion.
An Experience
La Micheline offers a menu and "a la carte", two tasting experiences — a five-course and a six-course menu, both available with curated wine pairings from the restaurant’s impressive cellar of nearly 1,000 labels. From Swiss vintages to renowned Spanish selections, every bottle is chosen to enhance Arocena’s creations. The team takes pride in guiding guests through pairings that elevate the story behind each producer and vineyard.
At lunchtime, a three-course menu caters to the city’s international clientele, served with the same attention and precision that earned the restaurant its first Michelin star — a distinction achieved just two years after opening.
Beyond La Micheline
While La Micheline embodies Arocena’s creative freedom, his second restaurant, Gigi Cucina & Bar, captures a sunnier, more spontaneous side of his culinary world. Inspired by Mediterranean flavors and the chef’s fond memories, it offers a relaxed yet refined experience — another ode to his belief that gastronomy should always tell a story.
At La Micheline, each plate is a conversation between nature, travel, and craftsmanship. It’s a celebration of authenticity, where every flavor evokes discovery. For those who seek more than a meal — who long for a journey through taste and imagination — La Micheline is not just a stop on Geneva’s culinary map. It’s a destination.
Address: Av. de la Gare des Eaux-Vives 3, 1207 Genève, Switzerland
Phone: +41 22 840 03 38