1204 - Genève
From the beginning, the philosophy has not changed: to discover and make known the excellence of the products of the Italian peninsula, whose terroir is one of the richest and most abundant in the world ...
|Mon. - Fri.||11:45 - 13:45, 19:00 - 21:45|
|Sat.||11:45 - 13:45|
Rue Pierre-Fatio 10, Genève, Suisse
About the restaurant - Restaurant Roberto
The Roberto restaurant was born in September 1945, at the foot of the Old Town of Geneva, in the Madeleine district.
Roberto Carugati, alone in the kitchen of what is still a small family cafe-restaurant, simulates from the beginning the dishes that will become emblematic and are still on the menu: ravioli, osso buco, saltimbocca ...
Success comes gradually, the brigade grows, the map goes on, and in 1975, the restaurant moved to settle in Rive, nerve center of Geneva, where it is still currently, in the middle of the mirrors and woodwork patina by the years.
The Roberto restaurant has since its beginnings a deeply traditional and family structure. As early as 1880, Roberto's grandfather was the appointed cook of the King of Italy when he was staying in Milan. Roberto's father founded one of the first ristoranti italiani in Geneva, early 1900. And since the inauguration of the restaurant Roberto at Madeleine, brother-in-law, daughter, grandchildren have come to bring their hand to the dough, which has been rising for five generations, without stopping.
Antipasti Misti "Roberto"
Peppers, Zucchini and Eggplant
Grilled and marinated
From the Meditarean with olive oil
Green lentilles with a dressing
Bresaola and Lentils
With a white truffle aroma
Minestrone di Verdura
Like in Milan
Brittany's Artichoke Base
Candied in olive oil
Ventresca di Tonno
Toscanelli "al fiasco"
With Italian dried tomato stew
Tagliatelle à la crème et à la truffe d'automne del Molise
Pasta Fresca Fatta In Casa
Ravioli à la Courge
Gratinated beef lasagna
Braised Beef Ravioli
Eggplant, zucchini and peppers
Italian tomato sauce or bolognese sauce
With four cheeses
Tomato sauce, candied onions and bacon
Penne Al Pesto
Basil, pine nuts and pecorino
Braised Venison Ravioli
Au Montepulciano d’Abruzzo et leur sauce poivrade aux baies de genièvre.
Roasted in the oven alla livornese served with potatoes and a ratatouille
Fritto Misto di Mare
Our Main Dishes
Milanaise Veal cutlet served with a rucola salad and tomatoes
Piccata de veau al Limone
With a lemon butter emulsion
Osso Buco alla Gremolata
Saltimbocca alla Romana
Grilled polenta and small vegetables
Piccata de Veau with Boletus Mushrooms
Veal Liver Alla Veneziana Thinly sliced
Aux oignons confits
Dark Chocolate Cake
Orvieto classico 37.5cl
Campogrande 37.5 cl 2017
Villa Antinori Toscana IGT 37.5 cl 2017
Cannonau di Sardegna 37.5cl
37.5 cl 2013
Ornellaia Bolgheri 37.5cl
37.5 cl 2014
Sassicaia Bolgheri 37.5cl
37.5 cl 2015
Frioul Pino Grigio Jermann 75cl
Le Volte Toscana 75cl
75 cl 2016
Sito Moresco Langhe 75 cl 2015