Dry Aging is carried out in-house, under our daily supervision.
Où s'arrête le travail des meilleurs bouchers commence notre travail de sélection et d'affinage d'exception...
Specialist in grilled meat since 1967.
Massimo Torri, Dry-Aged meat expert
In 2007 Massimo Torri took over the Taverne du Valais.
He maintained the tradition of the place and continued to offer charbonnade as it had been invented here.
Massimo is an expert in meat products.
Meat and its maturing are his passions.
For the Taverne du Valais he chooses the best pieces of beef.
He is interested in the origin of the products he offers to his customers.
Above all, he decided to take care of the dry-aged process of the meat himself.
The Dry-Aging is done in-house under his close supervision.
Massimo can therefore offer an exceptional product by guaranteeing a unique meat quality.
Dry Aging is carried out in-house, under our daily supervision.
Reservation
Our restaurant is located a few minutes from downtown Geneva.
The interior is spacious and furnished in a traditional style.
As soon as you walk through the door, you are immersed in the atmosphere of
an exceptional experience.
We also have a large shaded terrace, ideal for sharing an exquisite meal.
Finally, free parking is available to simplify your travel to and from
the city center.
We have several rooms with various capacities (from 20 to 100 seats) that can be modulated and privatized according to your needs.
You can spend an evening with your colleagues or family in complete peace of mind.
From the old comes something new...
CONTACT & LOCATION
TAVERNE DU VALAIS
CHARBONNADE & STEAKHOUSE
Chemin des Sellières 4
1219 Aïre - Le - Lignon
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7/7 DAYS A WEEK
Monday 19:00 - 23:30
Tuesday - Friday 12:00 - 14:30 19:00 - 23:30
Saturday 19:00 - 23:00
Sunday 12:00 - 14:30 19:00 - 23:30
Free Private parking
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