Oetker Collection’s first Masterpiece Hotel in Switzerland, The Woodward in Geneva, officially opens its doors today, 1st September. Overlooking Lake Geneva’s glamorous Quai Wilson, this prestigious, neoclassical landmark has been completely transformed to become the city’s first suite-only hotel, offering panoramic views of the water and Mont Blanc. Boasting two exciting, world-class restaurants and a Guerlain Spa, the hotel promises to be the must-visit destination for international travellers and local guests alike.
The Woodward is a new – and the first in Geneva – suite-only hotel with just 26 keys. Sitting directly on the shores of Lake Geneva with awe-inspiring views of majestic Mont Blanc, the post-Haussmann-style hotel dating back to 1901 is located on Quai Wilson, and has been transformed by world-renowned architect, Pierre-Yves Rochn. Beyond The Woodward’s historic façade, visitors will encounter classic-meets-contemporary interiors, providing a super stylish city sanctuary with spectacular lake and mountain vistas.
The Woodward is a home to Club Woodward featuring a 1,200m2 Guerlain Spa and a 21-metre indoor swimming pool – the longest in Geneva.
Executive Chef Olivier Jean is at the helm of L’Atelier Robuchon and Le Jardinier, both recipients of Michelin stars at their New York outposts, and promises an exhilarating culinary experience.
Restaurant L’Atelier de Joël Robuchon
Following international success in Paris, New York, Hong Kong and other major cities around the world, the acclaimed L’Atelier de Joël Robuchon is coming to Geneva, taking up residency in the heart of The Woodward. The restaurant will feature the legendary chef’s open kitchen concept, creating a theatrical dining experience for just 36 guests seated around a counter, as well as two dining rooms that can be privatised. The menu is set to include many of Joël Robuchon’s classics, including Caviar Jelly and Cream of Cauliflower, the famous Beef Rossini, Lobster with Black Pepper, Scampi Ravioli, and one of his newest creations, Lemongrass Sea Bass.
In addition to the signature recipes of the multi-Michelin-starred French chef, foodies will also be able to indulge in dishes crafted especially for The Woodward. For these house specialties, the hotel’s Executive Chef, Olivier Jean will pay homage to the region and the best it has to offer, including Swiss miso, AOC Geneva Gamaret sauce, Jussy chicken, Carouge tofu, Ticino risotto, Valais saffron and Lignon eggs, all masterfully prepared with French techniques and Asian cooking influences. Located on the ground floor of the hotel and with its own entrance from Quai Wilson, L’Atelier’s warm colour palette and atmospheric lighting create a seductive setting for a truly memorable dining experience.
