Au Pied de Cochon est de nouveau ouvert !

Chers clients,
toute l’équipe de Au Pied de Cochon est heureuse de vous accueillir en toute sécurité* ! Nous vous attendons de 12:00 à 14:30 et de 19:00 à 21:00, Place du Bourg-de-Four 4, 1204 Genève. Pour réserver votre table : 022 310 47 97 ou pieddecochon@switel.ch.

Vous pouvez également profiter de notre menu take away avec une remise de 10%, et commander en ligne avec Obypay vos plats à emporter, puis rendez-vous au restaurant !

Ou commandez avec Smood et faites-vous livrer à domicile.

*Nous respectons scrupuleusement le plan de protection émis par l’Office Fédéral de la sécurité alimentaire, pour votre sécurité, votre santé et celle de nos collaborateurs.

Today’s special

Wednesday 23 September 2020

magret de canard aux agrumes

papardelles

CHF 19.00

Order

Booking

Smood

A PLACE OF TRADITION NICHED IN THE HEART OF THE OLD CITY

Located in the heart of the old town, close to the city’s Cathedral, the restaurant is a typical, historical establishment founded in 1966.

A place where “bistronomy” and tradition meet, for the pleasure of genuine food lovers.

STARTERS

To “tickle your fancy”, you will enjoy our selection of traditional and seasonal starters.

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SPECIALITIES

We serve the purest traditional cuisine at its best, and here you will find its most iconic dishes.

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MAIN COURSES

The menu reflects our Chef’s signature, with special attention given to the quality of meat and fish dishes, which have contributed to building our long-lasting reputation.

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SUGGESTIONS

Unprecedented suggestions, which are renewed according to the inspirations of our Chef and local seasonal products.

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WINES

We offer a wide selection of the best wines, including high-quality local wines, to bring you the utmost satisfaction.

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DESSERTS

To delight your sweet tooth, we offer a wide range of frozen and homemade desserts.

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Today's special

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SUGGESTIONS

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TAKE AWAY

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OUR CUISINE IS HOMEMADE

The dishes served in our establishment benefit from the “Homemade” label, which distinguishes restaurants whose dishes are prepared in their own kitchens, without resorting to precooked dishes and products.

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