Dans le Noir? Geneva unveils its summer menu and prepares for autumn
Written on 23.10.2025
As the seasons change, Dans le Noir? Geneva lifts the curtain on its summer menu and introduces a brand-new autumn experience. A unique and sensory dinner to explore in total darkness.
Looking back on the summer menu at Dans le Noir ? Geneva
This summer, our guests explored a refreshingly bold culinary journey. Designed to showcase seasonal ingredients, our menu focused on balance, textural contrasts, and a few daringflavour pairings.
Starter: between marine freshness and plant-based refinement
The meal began with a tuna carpaccio served with a vitello tonnato-style sauce. It was paired with crunchy samphire, rocket, crispy bread chips, and a delicate tomato jelly.
The vegetarian alternative featured a watermelon carpaccio with a strawberry gel, complemented by the same garnish for a consistent balance of crunch, freshness, and complexity.
From the very first bite, diners were intrigued by the interplay of textures, the subtle acidity of the sauce, and the challenge of identifying ingredients in complete darkness.
Main course: textures, balance, and surprise
The main dish was a crowd-pleaser: line-caught whiting, breaded with lemon-zest panko, accompanied by summer vegetables (aubergines, peppers, courgettes), a hazelnut–almondpraline, pomegranate seeds, and sucrine lettuce.
The vegetarian version offered a house-made lentil, chickpea, and courgette steak, with the same vegetable garnish.
Once again, the combination of crunch, vegetal softness, citrus brightness, and nutty depth confused and delighted the palate. In the dark, expectations were regularly overturned.
Dessert: fruit-forward freshness and sweet surprise
The dessert explored a unique fusion of cucumber and lime: cucumber pickles with mint, moist lime cake, frozen lime parfait, cucumber crisps, a delicate lace crêpe, and yoghurtinfused for 24 hours with citrus and a hint of honey.
This inventive composition challenged many guests, who were unable to identify the cucumber in a sweet context. The balance between acidity, sweetness, and vegetal freshnessoffered an elegant and unexpected end to the meal.
A new sensory journey with the autumn menu
With autumn now upon us, a new menu brings deeper, warmer, and richer flavours to the table. While the details remain secret until the end of your meal, here are a few clues…
The new autumn menu will highlight:
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Seasonal, locally sourced produce chosen with care
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Comforting textures, slow-cooked elements, subtle spices, and earthy aromas
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A crescendo of flavours throughout the meal to mirror the rhythm of the season
What remains unchanged: a one-of-a-kind dining experience, guided in total darkness by our blind or visually impaired team members, who make this adventure possible eachevening.
A one-of-a-kind experience in Geneva, reinvented every season
Dans le Noir ? Geneva is more than a restaurant. It’s a sensory, social, and human experience, right in the heart of the Ritz-Carlton Hotel de la Paix. Each change of season brings a renewed opportunity to discover, to guess, to feel.
Whether you're a tourist looking for something different, a couple seeking a romantic evening, or a group of friends curious about a memorable activity in Geneva, our concept invites you to taste and connect in a new way.
In total darkness, each dish becomes a mystery, every bite a moment of discovery, and each dinner an unexpected encounter.
Now is the time to live the experience
Our new autumn menu is available for just three months. After that, it disappears for good.
As always, it has been specially designed to be enjoyed in total darkness: a menu that reveals its full complexity only when the sense of sight is removed.
Looking for an original restaurant in Geneva for a celebration, a date night, or an exceptional evening with friends or family? Want to try something new and memorable?
Dans le Noir ? Geneva invites you to embark on a sensory journey unlike any other.
Book your table now
Seats are limited and the experience is never the same twice: