Chez Philippe - Bar Grill

Overall very good experience. Went there for a nice 3 course lunch menu. Fair price value ratio in Geneva with good service. Especially recommend when going for a business lunch. The setting is quiet, conversations can happen without talking too loud.

Enjoyed a lovely dinner here on a Monday Eve. Only complaint would be the fact that there was no one really in the restaurant and we were placed directly next to an occupied table. Presuming busy time was about an hour after we arrived, it was somewhat understandable but truly unnecessary. The food was fantastic. And overall, the noise was very minimal even once the restaurant filled.

Always a great experience at Chez Philippe. You know the service will be great and the food as well. Their salads, meat and sides are delicious, but don’t forget to leave some space for the desert. Definitely worth it! If you’re looking for a good grill or for a restaurant to invite family, friends or even colleagues, this is the place.

A fine evening at Chez Philippe. I had the pork ribs with a baked potato side - very tasty! Atmosphere was good for a relatively upscale restaurant, but it lacked something. As a visitor to Geneva perhaps should have gone somewhere more traditional. Anyway, food was delicious, service was ok. Overall a nice dinner

Lobster bisque was excellent 5/5.. very creamy and tasty yet not salty The ceasar salad, chicken is the dish killing… better go without … super dried 😱. The dressing was great but then the parmesan+anchovy+capers made this salad triple salty so 2/5 for us sadly. The padrón pepper was good The beef and lamb were 4/5 The wine we chose was excellent. Definitely worth a visit. 😊

This is a tough one for me. It’s a great room with an excellent feel and vibe. The food is top level … interesting (in a very good way) selection with a top tier preparation and presentation. The crab cakes and tuna tartare were standouts. The chefs and procurement people really know what they are doing. Problem is, the service is APPALLINGLY INFERIOR AND INDIFFERENT. Kind of sad for such an expensive and cool place. But, if you can handle the service, the food is worth it.

Amazing grilled Octopus. Atmosphere is super positive. Florian was great, polite and attentive. Thank you!

Good steakhouse downtown Geneva. Been there a few times and if the menu changes with time, I've always found everything quite good. Obviously, as a steakhouse, they offer many dishes of meat, but there are always 4-5 nice meals from the sea on the menu as well. Vegan choices are, however, very limited. Expensive and noisy.

Service was not up to par. Other tables were served before us. Food was mediocre compared to others we have had in Switzerland. Desserts were above average.

Chez Phillippe held a lot of promise (based on their reviews) but they completely failed to deliver; I will not be returning. What would have been a one-star review must be at least a two-star, thanks to the excellent service provider by our waitress. That said, the meat was incredibly sub-par; I ordered the rib eye and when it arrived it was watery, tasteless, and as hard as a hockey puck. While my waitress tried to rescue the situation by ordering an immediate replacement for my steak, when the replacement arrived it was every bit as inedible as the first one! The manager's effort to make things right was to offer to comp the dessert I had ordered, leaving me to pay full price for the inedible entrée, even though it was largely untouched. To add insult to injury, the meat portion was tiny, and it was WAY overpriced!

Service was very friendly, informative, and quick. Wine recommendations were on point. Food (tbone veal) was cooked perfectly. Dessert was chocolate mousse and crème brûlée. Both were executed perfectly. The best meal we had in Geneva. It is expensive, but worth it.

We had a great dinner at Chez Philippe. We started with the tuna tartare and the beefheart tomato gazpacho. Both were excellent versions of what they are. The use of crispy shallots on the tuna tartare was creative and added an additional textural component. For our mains we had the Swiss beef tenderloin and the aged Swiss beef from the Alps. Both were delicious. Great cuts of meat, perfectly cooked and seasoned. We shared the green pepper sauce, which was also tasty. For sides we shared the roasted grenailles potatoes and the stuffed oven baked onion. Again, very impressed with both. The potatoes were cheesy and crispy, everything you could want them to be. The onion was very creatively served and tasted very good. The space of the restaurant is really cool. The restaurant seems like it's in a covered passage, but you go upstairs to the dining room and it's actually open air, above the passage. Very creative use of space and beautiful dining room. Highly recommend dining here!

There is no nice way to say this, but Chez Philippe is a very disappointing introduction to the food scene of Geneva. There is an immense and unforgiving level of inefficiency, poor quality and poor training. Let's start from the beginning. As one of the first establishments to visit during the trip to Geneva, walking inside is as unwelcoming as it could be. There is nobody to help, to find a table or explain what in the world is going on. There was one waitress running around at the velocity of a gazelle during lion mating season and it felt like walking into a crowded dive bar as opposed to a high end restaurant due to this lack of very basic service. Upon identifying a table ourselves, confirming with bartender, squeezing to it between steel columns, nobody came to it. I once again had to get up and flag down the waitress. She brought silverware with a knife that had a substantial portion of it broken off and the rest bent. That was a dangerous precedent and should have been a warning sign of how hard the steak was to cut for the previous guest. I had to get up to flag her and get it replaced. Shockingly, she presented the replacement knife with the sharp end toward me to grab. Not only is that dangerous and inappropriate in a restaurant, but would not even do that at home. Then, the food came out. If all of the above happened and the food was amazing, I would have still not given one star to this establishment. The Swiss Sirloin Steak was one of the worst steaks I've ever had. Brought medium to chefs recommendation, it was completely burned outside and wreaked of burned flavor. It was extremely hard and dry all around, despite the inside being cooked correctly to medium. The only explanation I can find is that this meat was frozen, defrosted in a rushed fashion or just of extremely low quality. I have a hard time believing that this meat came fresh from a butcher that gets meat from those beautiful cows grazing on green Swiss grass. It just can't be right. The only element about this establishment that was decent was the price (which is fair for Geneva) and the tasty French fries. The burger was not bad, but nothing to highlight. Despite requesting no bacon and waitress confirming, it of course came with bacon. Chez Phillipe can best be summed up as a very well rounded disaster, that manages to under deliver in every area possible and must be avoided at all costs.

Ambiance is great. Staff seems tired though. Food is great. Just feels right. Beef tartare was good and so the liver pate.

Wanted to love Chez Philippe, Was highly recommended by local shop owners and our hotel. Did not live up to the hype at all. Food was good, not great, way over priced. Staff was very arrogant and unorganized. We were rushed in the beginning and ignored at the end. Steak was ordered medium came well done. The waiter did take care of it very quickly. I would say, while this place comes with the mystique of the owner getting a Michelin star, it does not translate here. It was a total bummer once it was our last night in Geneva

As we have spent our time in Geneva, we have had the joy of dining in some pretty fancy and unique restaurants. Many that have there own twist on there chosen cuisine. Been an experience. So our friends invited us to what is claimed to be an New York steakhouse. I thought ok, this may be interesting. I mean I have spent some time in New York steak houses. I may consider myself an expert. So we arrive at Chez Phillips at around 9 pm, normal dinner time in Europe, and took the elevator to the second floor. Joined our party that was already seated and started our dining experience. I must say that the waiter was very funny. I just wish I could have seen him more. The service was very much below average. We ordered a fantastic bottle of Anne Gros Richebourg. The wine was stunning and I would have ordered 3 bottles but we couldn't get our server to pour. Very slow. I ordered shrimp New York style, says that on the menu, and chicken. Everyone else ordered steaks. My shrimp were ok. Small. Not New York style by any means. My chicken was very dry and the sauce was very salty. Not so good. My friend received his steak and could not cut it with a Knife. Was horrible. Then the server suggested that it was the knife not the steak. Not a good answer. The one thing that stood out other then the richebourg, who can screw up that wine, was the desert. Everyone enjoyed it very much. So to bring it all together, I would not go back. Location is nice, the facility was great. No views, no people watching but more important no great service and no great food. I hope they get it fixed.

Fabulous food- the duck pate is outstanding. Be sure to try it with butter and toast. The Beef tartare was delicious. Wait staff was very friendly and helpful. Setting was cozy and warm- set up for conversations.

My group and I were incredibly excited to eat at our first Michelin-rated restaurant in Europe, but the entire experience at Chez Philippe was wholly disappointing from start to finish. To start, we were coldly and tersely greeted when we walked in, making us feel like as if we didn't belong even though we had a reservation (the general demographic at the restaurant was much older than my group's age). After we were seated, it took our waiter 13 minutes to come by to ask for our drink order, then another 9 minutes to actually bring us our order. When we were ordering, the waiter appeared visibly annoyed at our lack of understanding of the menu and provided zero value in his answers to our questions. When we were close to finishing our meal, we realized that our waiter had actually left and we had to walk to the front to get the host to help us with checking out. As for the food, it wasn't bad, but certainly nothing of note especially given this restaurant's status as a Michelin-rated restaurant. My medium-rare filet was flavorful, but certainly left much to be desired given my origins as a Texan. Also, it was funny to see all of the New York references in the menu and decor of the restaurant - I would recommend the owners if this place to try to craft its unique character rather than trying to be something from another place.

The sambal chicken is pretty good for asian food standard.. Not that spicy.. Ke jaoanese kobe beef always amazing so no need to worry about.. The ribeye beef is a bit overcooked so they have to redo again.. Tuna tartare for appetizer is moderate..

Great atmosphere, maybe a bit noisy for business lunches, service is up to the standards and prices. Waiter and wine butler well synchronized, despite the restaurant being full at around 1pm-ish the waiting time was impressively short. I had the delicious bleu iceberg salad and a perfectly well cooked, medium-rare Sirloin steak, which I believe was cooked with the "sous-vide" method. Only downside - Vegetarian offer is very limited. Overall great experience, would recommend it to any meat lovers. A.E.

Not Worth the hype Was told full upstairs So ate at the bar There were empty tables that were never filled We stayed till closing Typical cheap marketing tactic to create demand Was served a cold piece of meat Vegetables portion microscopic Very very disappointed Will not be coming back Meat at LIPP next door much better

Loved the place. Great steakhouse on the second floor with a lovely terrace. We shared the dry aged Ireland beef which was cooked exactly how we asked, very tender and tasty. You can actually see and choose the piece of meat you want them to cook for you! Their chimichurri sauce was also amazing. We were a bit disappointed by the wine and the amount of sediment in our glasses but overall impression remains positive.

The place is very sophisticated. The service is very friendly. The food is amazing. The place looks very modern and it could be very well located in New York city. It was a positive experience.

Well designed and well executed new restaurant. Lovely modern yet comfortable atmosphere, attentive staff, a menu that is both familiar and creative, and an excellent wine cellar. Rainbow Beet salad was very good. Both the Sirloin steak and Veal Chop were cooked to perfect medium rare and, our server brought us extra sauces to share. Trois poivres was our favorite. Sommelier advised us to try the Gamaret from Les Vins de Philippe Chevrier (also owner and executive chef). Two thumps up. Highly Recommend.