Le George

Chef Simone Zanoni's cuisine at Le George represents a thoughtful interpretation of Mediterranean gastronomy, drawing particularly from the French Riviera and Northern Italy. Working under the guidance of Executive Chef Christian Le Squer, with Marco Garfagnini contributing in the kitchen, Zanoni has earned Michelin recognition for his ability to lighten traditional preparations while maintaining their essential character and flavor.

The menu reflects a seasonal, eco-responsible approach to sourcing, with dishes that showcase ingredients at their peak. Risottos stand as signature preparations—creamy, perfectly textured, and available in various seasonal iterations that demonstrate the kitchen's technical mastery. The beef tagliata exemplifies the restaurant's approach: a classic preparation executed with precision, allowing quality ingredients to shine without unnecessary embellishment. Truffle features prominently when in season, elevated through careful application rather than overwhelming excess.

One of Le George's most distinctive features is its offering of both full and half portions, encouraging guests to explore multiple dishes and share their experience—a very Mediterranean approach to dining. This flexibility makes the restaurant accessible for various occasions, from light business lunches to more substantial celebratory dinners. The kitchen's commitment to lighter preparations doesn't mean sacrificing flavor; rather, it reflects a modern understanding of how people want to eat, with dishes that satisfy without weighing you down.

Vegetarian and vegan options receive the same attention as meat and fish preparations, reflecting the Mediterranean diet's natural emphasis on vegetables, grains, and legumes. The exceptional onion tarte tatin has become something of a cult favorite, demonstrating how simple ingredients can be transformed into memorable dishes through technique and creativity. Throughout the menu, you'll find the kind of food that makes you want to return—refined enough to feel special, but approachable enough to become a regular indulgence.