Mayrig Bistrot in Geneva has made history, becoming the first Armenian restaurant to earn a place in the prestigious Gault & Millau Guide, 2026 Swiss Edition. Founded by renowned Armenian-Lebanese chef and restaurateur Aline Kamakian, the recognition is regarded as a Michelin-level distinction and one of Geneva’s highest culinary honors, elevating Armenian cuisine to new heights in the city’s fine-dining scene and marking a defining moment and a new chapter for both Kamakian and Armenian gastronomy on the world stage.
The Geneva branch, located on Rue Caroline 8 in Carouge, Switzerland, earned an impressive 13 out of 20 for its refined take on contemporary Armenian cuisine, a testament to Mayrig’s culinary excellence and commitment to authenticity. The Geneva bistro also marks Mayrig’s first European address, expanding the legacy of the renowned restaurant group beyond the Middle East and Caribbean.
The honor places Mayrig Bistrot among Geneva’s finest dining establishments. Opened just nine months ago, the restaurant has already drawn acclaim for its sophisticated mezzes, slow-cooked dishes, and orange blossom-scented desserts, blending Armenian and Lebanese flavors with modern European flair. Gault & Millau’s recognition is seen as a benchmark of world-class excellence, underscoring the restaurant’s place among the region’s elite culinary destinations.
“We’re honored to share that Mayrig Bistrot Geneva has been recognized by the Gault & Millau 2026 guide, becoming the first Armenian restaurant to receive this prestigious distinction. To every guest, every chef, and every hand behind the table, this recognition is yours too,” said Kamakian on social media.
“Mayrig has always been about more than food; it’s about identity, memory, and the stories that bring people together. To see Armenian cuisine honored by Gault & Millau in Geneva, a city that celebrates culinary excellence, is deeply meaningful,” said Chef Aline Kamakian, founder of the Mayrig and Batchig restaurant brands and a global ambassador of Armenian cuisine, expressing her pride in this recognition. Kamakian celebrates the milestone as both a personal achievement and a proud moment for Armenian cuisine.
Born and raised in Lebanon to Armenian parents whose grandparents survived the Armenian Genocide, Aline Kamakian has devoted her life to preserving and sharing her ancestral culinary heritage. A successful entrepreneur and chef, she first launched Mayrig in Beirut in 2003, inspired by her grandmother’s recipes from historic Cilicia. Beyond her restaurant ventures, Kamakian has become a global ambassador of Armenian cuisine through her cookbook Armenian Cuisine, extensive research into regional dishes, and humanitarian leadership. Following Lebanon’s crises in recent years, she joined World Central Kitchen, where she and her team prepared tens of thousands of daily meals, including for displaced Palestinian families, as part of large-scale relief efforts. In addition, her popular online series “Cook with Aline” has published over 300 episodes, teaching audiences worldwide the warmth and authenticity of Armenian cooking.
The achievement marks a defining moment for Kamakian, whose Mayrig brand has long championed the richness of Armenian-Lebanese heritage through authentic, homegrown concepts. With restaurants spanning the Middle East, the Caribbean, and now Europe, Mayrig continues to showcase Armenian hospitality with warmth, generosity, and sophistication.
Beyond its culinary accomplishments, Mayrig Bistrot Geneva represents the evolution of a brand rooted in culture and storytelling. From Beirut to Geneva, Mayrig’s journey is one of passion, heritage, and excellence, a celebration of Armenian-Lebanese identity brought to the global stage. For Kamakian, this milestone is not only a celebration of fine dining but also a reaffirmation that heritage can be both timeless and relevant.
