Doing business in a strange city is challenge enough, but how do you entertain clients in a city you barely know – especially if it’s their home town?

Poised at the country’s western edge, almost surrounded by France and connected to the rest of Switzerland only by water and a narrow strip of lake shore, Geneva feels more international than Swiss. And for good reason: it’s home to roughly 200 international governmental and humanitarian organizations, among them the International Red Cross, World Health Organization, World Trade Organization and the European headquarters of the United Nations.

Although the language is officially French, nearly everyone you’ll meet speaks English – and probably at least two other languages as well. So expect no trouble in making restaurant reservations or ordering, even though the menu will often be only in French.

Tips

Appetizers and entrees – Somewhat confusing to Americans, what we call appetizers are entrees on a French menu, and the main course is plats, which may also be shown as les poisons and les viands – fish and meats.

Wines – Fellow out-of-towners – and local colleagues and clients – will be impressed if you are familiar with local wines. Those from the neighboring Lavaux region on the north shore of Lake Geneva are well known by wine connoisseurs and by the Swiss, whose appreciation of them leaves very little for the rest of the world. Look especially for steely whites made from the Chasselas grape.

• Windows at the Hotel d’Angleterre

Finding your way around in Geneva is fairly easy, with the long curving lake shore as a reference point. Many of the big luxury hotels overlook the lake, and the maitre d’ at any of their restaurants will be well-versed in the needs of traveling business people. A bonus for business traveler and their guests at the aptly named Windows, in the five-star Hotel d’Angleterre, is a sweeping view of the Alps. For larger groups, ask about L’Observatoire, Windows’ private conservatory-style dining room with spectacular lake views, along with complete privacy.

• A l’Etage at the Hotel Parc des Eaux Vives

Also with spectacular lake views but a bit out of Geneva’s center, Hotel Parc des Eaux Vives will send a water taxi for your guests and bring them back after a summer lunch at A l’Etage in the gardens of their 18th-century villa. Over views of the Jura mountains, you can dine on raviolis filled with Reblochon cheese, scallops with truffles and artichoke or slow-cooked lamb from Limousin. Or go local with delicate fresh-caught lake perch from the waters below. Whatever your guests order, the presentation will be as picture-perfect as the view.

• Côté Square at the Hôtel Bristol

With a new name and a new look, but the same panache the Hôtel Bristol is known for, their restaurant Côté Square offers two menus, one accenting Italian classics and the other more Swiss/continental. The atmosphere is impeccable, with widely spaced white-linen-clad tables, upholstered chairs, carpeted floor and attentive staff. Chef Bruno Marchal’s menu may sound simple, but the flavors are complex. Suggests guests meet first in the clubby dark-paneled bar, or if a later time fits the schedule better, meet there after 3pm for an elegant afternoon tea.

• Le Chat Botte at the Hotel Beau Rivage

You may not always have time for a leisurely get-together in midday, and in such a business-oriented city it’s not surprising that a number of restaurants cater to those who must return to the boardroom or meeting on time. Look for the lunch d’affaires, usually a three-course menu with several options. Michelin-starred Le Chat Botte in Hotel Beau Rivage, another grand hotel overlooking the lake (and Geneva’s landmark Jet d’Eau – a single spout of water shooting 460 feet in the air) offers three of these fixed-price menus, guaranteed to be served promptly. On the a la carte menu expect to find dishes such as carpaccio of sea scallops and truffle or cannelloni stuffed with oxtail and foie gras, followed by mains of Britany blue lobster with mushrooms or Swiss veal sweetbread with Drôme truffle.

• Le Loti at the La Reserve Geneve

Le Loti, in La Reserve Geneve has made a specialty of business lunches and their daily three-course Fast & Delicious Menu assures prompt service to get everyone back in time for the afternoon program. Each day brings its own menu, such as melon gazpacho with sweet wine and a mozzarella croquette, followed by grilled duck filet with fried potatoes and green salad, topped off with a memorable dessert – maybe strawberry tart with mascarpone ice cream.

• La Cantine Des Commercants

However perfectly hotel restaurants are attuned to business travelers’ needs, you’ll want to try some of Geneva’s other fine restaurants, and there are plenty to choose from. At La Cantine Des Commercants Chef Didier Taraud serves beautifully presented plates in smart surroundings with tables well spaced for easy conversation. Your guests can begin here with escargot Bourgogne or a terrine of local duck foie gras before main dishes that could include risotto with Brittany scallops and truffle oil or chicken fricassee with pumpkin creme brulee.

• Bistrot de la Tour

Bistrot de la Tour serves straightforward dishes of beef, lamb or fish, with seasonal ingredients, such as garden-fresh baby vegetables. In the fall, for example, the menu will be rich in wild game, mushrooms, chestnuts and autumn vegetables. The dishes are planned to accent and compliment the bistro’s outstanding cellar of Swiss and French wines.

• Edelweiss

You’ll certainly want to try some traditional Swiss favorites while you’re there – which your out-of-town clients or might appreciate, too. Nothing is more Swiss than cheese fondue, and at the chalet-style Edelweiss it’s made with AOC-designated Vacherin. Or begin with raclette, another traditional cheese dish that gets conversation started. The house favorite dessert of brandied cherries with double cream from Gruyere, however, may not be conducive to afternoon meetings to follow.