Spa experiences
Windows Restaurant
Framing enchanting, panoramic views of the lake and Mont Blanc, Windows Restaurant serves contemporary cuisine, with a selection of world dishes made with fresh and seasonal produce. Fine dining in Geneva doesn't get more special than this.
From the theatrical Crêpes Suzette prepared at your table, to delectable salmon sashimi, healthy breakfasts and delicious high teas, Windows is renowned for impeccable service, bold and sophisticated cuisine, and hand-crafted wines from our sister property vineyard, Bouchard Finlayson.
Executive Chef Alexandre Cardiga's presentation showcases the finest ingredients, prepared with care and passion, while the menu reflects a range of fine dining cooking techniques and styles.
Menus
Please book online we are able to accommodate requests for special occasions. Should you have any further queries, please contact us on diningrb@rchmail.com
Opening hours
Breakfast:
Monday - Friday: 6.30am - 10am
Saturday - Sunday: 7am - 11am
Dinner:
Tuesday - Friday: 5.30pm - 9.30pm
Saturday: 6.30pm – 9.30pm
Vegetarian, Vegan, and Gluten-Free options are also available. Please let us know if you have any specific dietary restrictions or allergies when making a reservation, and ask us if you need further information regarding our ingredients.
Dress code: Smart casual. We respectfully ask guests to refrain from wearing sportswear, flip-flops, and non-tailored shorts. Guest not adhering to the dress code policy will not be permitted entry into our restaurants and bars.
Thursday 2nd June
The Queen's Platinum Jubilee dinner
Our General Manager Malcolm Hendry is hosting a delectable seven-course dinner paired with Royal Warrant holder, Lanson Champagne.
The menu, designed by Executive Chef Ben Kelliher, features elements of The Queen’s Coronation and dishes she is known to love and we use some of the finest produce from The British Isles and suppliers who serve the Queen’s kitchen. Listen to live music as you dine from The Rubens Trio.
We are also proud to welcome our resident historian Thomas Mace-Archer-Mills who will lead a toast and share his insider insight into the Jubilee. He is the proud Founder and Director of the British Monarchists Society.
The evening will begin at 6.30pm with canapés and Champagne with Sabrage in The Palace Lounge.
Price: £295 per person
Experiences
Gourmet dining experience with Ben Kelliher
Experience the kitchen up close with Executive Chef Ben Kelliher, watching the chefs prep as you enjoy a glass of Champagne and canapés. Afterwards, indulge in a four-course gourmet experience in The English Grill. Our head sommelier Vincent Bouin will be on hand for expert knowledge and guidance for your choice of beverages.
The experience must be booked 24-hours in advance, requires a 50% deposit and full pre-payment will be due 7 days prior to arrival.
Available: Friday and Saturday, 5.30pm and 6.15pm
Price: £380 for two people
Please advise in advance if you have dietary requirements.
Ben Kelliher's beef wellington
Join Executive Chef Ben Kelliher for a one-hour cooking class. Learn and experience how to make the perfect beef wellington. During the experience, you'll enjoy a glass of Champagne and canapés.
The experience must be booked 24-hours in advance and full pre-payment will be due 7 days prior to arrival.
Available: Friday and Saturday, 4pm and 5.30pm
Price: £280 for two people
50% deposit is required upon booking, with the remaining balance due within 7 days of the experience.
Create a plant-based menu at Borough Market
Meet our Executive Chef Ben Kelliher at the hotel to learn how The Rubens at the Palace is reducing food waste in partnership with Winnow’s cutting-edge monitoring technology, and how we use surplus produce creatively in the kitchen. Chef Ben will also talk about the sustainable and responsible consumption of food, explaining how we work closely with the very best local and responsible suppliers. You will then visit Borough Market together, a historic market dating back to the 12th century with an emphasis on high-quality food and sustainable production.
