Since it opened in 1999, Patara has rapidly become a benchmark for Thai gastronomy, and has long been one of the must-visit addresses in international Geneva.

Since its opening in 1999, Patara has rapidly become a benchmark for Thai gastronomy, and has long been one of the must-visit addresses in international Geneva. This mecca of culinary refinement is in fact the Geneva embassy of one of Bangkok's finest restaurants. Its cuisine is both authentic and modern, offering innovative combinations of spices, flavors and preparation methods.

The restaurant is located in the exceptional setting of the Beau-Rivage Hotel and benefits from all the know-how, exclusive recipes and service philosophy of the Thai parent company. The chefs and kitchen brigade are sent to Geneva from Bangkok after having trained and spent a minimum of five years in the group's establishments. To ensure authenticity and freshness, ingredients are shipped twice a week from Thailand, using only the finest local produce. A rich wine list, specially selected to match the spicy dishes, completes a unique gastronomic experience on the shores of Lake Geneva, combining the best of East and West.

Head chef: Noradee Jumnong


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