HOTELS, SWISS ESCAPES, TRAVEL, WHAT'S ON

Inside Hôtel du Parc des Eaux-Vives, the serene lakeside hideaway with a gastronomic edge

September 13, 2021

Tucked away along the shores of Lake Geneva, in a pristine park setting surrounded by centuries-old trees, the wonderfully secluded Hôtel du Parc des Eaux-Vives is the perfect hideaway, offering exceptional gastronomy in a unique location. With 7 elegant rooms and suites—providing sweeping views of the lake—a charming terrace eatery and fine dining restaurant Le 82, the hotel is the ultimate place to relax, indulge and soak up the serenity. When it comes to staying in a historic setting, with modern amenities and a warm approach to service, Geneva has a few diamonds, and this place is one of them.

Hotel exterior © Hôtel du Parc des Eaux-Vives

What’s the story?

As first impressions go, it is hard to beat the Hotel du Parc des Eaux-Vives. You emerge from the Genevan lakeside towards a luscious tree-lined path, that reveals the spectacular sight of a historic 18th-century villa, standing proud. Its long history dates back to 1750, when banker Joseph Bouer envisioned and built this iconic neoclassical estate. Over the next 100 years, the property transitioned between owners; being converted from a guesthouse to a restaurant, before landing in the hands of the Municipality of Eaux-Vives, who opened it as a hotel. Today, the 18th century villa is known as a ‘symbol of the city, a place where the weight of history can be felt everywhere’ the Director Hélène Lang-Lauper tells us. Its peaceful setting makes for a dreamy city escape after a long day’s sightseeing; but its also tempting to just stay there, and marvel at its perfect location and quality dining options of course.

What’s it like inside?

Inside there is an intensely authentic and welcoming country-house atmosphere, with wooden antique furniture, velveted staircases, glass chandeliers and candelabras, all counterbalanced by a medley of abstract art and overflowing tropical plants that create a contemporary feel. While the main areas are charismatic in style, the real charm is in the hotel’s two restaurant terraces: Le 82 with its extravagant bourgeois architecture, panelled windows and refined Victorian lamp posts; and the mainstay La Terrasse du Parc, with its quaint garden furniture, blue-striped cushions and a central fountain adorned with fresh flowers. All common areas boast spectacular views sloping gently down across the lawn, towards the lake, with a variety of magnificent trees including pines, firs and grand sequoias that tower above spiralling walkways. During the springtime the beautiful rhododendron shrub blooms, which alone is worth the visit.

Gastronomic ESCAPE offer

Discover the ultimate staycation at the Hôtel du Parc des Eaux-Vives

Lake View Suite (1,2,3) © Hôtel du Parc des Eaux-Vives & elevatedliving

What can we expect from the rooms?

All 7 rooms and suites are done out in a refined and classic country-side style: slanted ceiling beams, wood flooring, at least one velvety armchair and antique furnishings in shades of cream, brown and beige. They are all fully equipped with modern bathrooms, cable TV and a mini-bar with delightful snacks, but it’s the lake facing suites; featuring a light-flooded space with original arched windows that offer sublime views of the landscape, that are worth a try.

How about the restaurants?

The hotel boasts two wonderful lake-facing restaurants, that offer creative cuisine and breathtaking views of the nearby shores. The restaurant La Terrasse du Parc is a charming eatery with a down-to-earth menu, including everything from salmon tartare with sesame feta and grapefruit, to the famed Lake Geneva perch filets served with french fries. Renowned Chef Jérôme Manifacier, is at the helm of the sumptuous Le 82 restaurant, bringing with him an impressive knowledge of haute cuisine from working in established venues in Courchevel, Côte d’Azur and Geneva. His menus make the most of French classics with seasonal, local produce, while at the same time teasing with asian flavour combinations and inventive techniques. A recent favourite included his ‘Blue Lobster’ with candied peach, Sarawak pepper and iced bisque, and the confit octopus with humus mash, roasted nuts and black lemon cracker.