Geneva

The St Pierre reformed protestant cathedral appears as a rather unusual building. Its façade shows Roman, Gothic and Neo-Classical influences. You can take in the breath-taking view of the city from the top of the north tower. Yet to enjoy it, it will take a climb up 157 steps. An archaeological site is hidden away beneath the cathedral, the remains of which date back to Antiquity.

The United Nations’ most beautiful offices are located in Geneva, and more precisely in the Palace of Nations in the Arena park. A guided tour will teach you about the UN and the building’s history. This fascinating place welcomes visitors behind the scenes of major international NGOs.

Home to many NGOs, Geneva also houses the Red Cross Museum - the only one in the world. With its contemporary lay-out and fun installations, the permanent exhibition "The Human Adventure" presents you with the Red Cross’ main tasks. Temporary exhibitions are also regularly organised.

Enjoy a wonderful evening out at Victoria Hall, the magnificent world-renowned concert hall. Victoria Hall essentially hosts classical music concerts, but you can also listen to jazz and popular music.

Right in the heart of Geneva, the Baths district is in full bloom. Here, more than fifteen galleries and contemporary art museums draw in visitors from Switzerland and abroad to learn about their culture. Stick around for a fun night out in one of the many bars. Four times a year, the Nuit des Bains (Night of the Baths) is held, during which the galleries host open-doors evenings.

In addition to the unbeatable Gruyère fondue, there are many other dishes to be tasted in Geneva. Longeole is one of the best PGI-labelled examples (Protected Geographical Indication). This large pork sausage is seasoned with fennel seeds. It is traditionally served with cardoon gratin or potatoes.

Cardoons are particularly appreciated in the Swiss city of Geneva. From the same family as the artichoke, it actually tastes more like chard. Locals in Geneva often use cardoon in their recipes. It is cooked then placed in a dish, before being covered in bechamel sauce. A little-known delight beyond the Swiss border.