Jiva Hill Resort - Relais & Châteaux 5*

Le Jardin at Jiva Hill Resort presents a sophisticated thesis on modern Italian gastronomy, where Chef Zakaria Mahfoud translates transalpine traditions through a contemporary lens in Saint-Genis-Pouilly. The menu is anchored by technical precision, notably in the polpo scottato, where Mediterranean octopus is expertly snacked to achieve a delicate char before being paired with vibrant Vitelotte potatoes and a rich crustacean bisque. Texture plays a pivotal role, from the creamy 24-month aged Parmesan from Lombardy cows to the snap of fresh arugula atop artisanal pizzas. Aromas of toasted garlic and sea-salt-cured guanciale waft from conchiglioni farcis, which are meticulously braised with earthy cèpes and trompettes de la mort. Each plate balances the rustic soul of regional Italy with refined presentation, such as the low-temperature cooked seriola fillet accompanied by a silken almond milk beurre blanc.