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Lake Geneva’s Restaurant Week Returns By Lindsey Gapen, managing editor
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hen you imagine Wisconsin, you oftentimes picture beer, cheese and brats. But every year since 2015, Lake Geneva has hosted Restaurant Week to showcase the area’s expanded palette of unique, savory and creative cuisine. “We were farm to table before it was hip,” says Stephanie Klett, president and CEO of VISIT Lake Geneva. “The Lake Geneva area has some of the best dining establishments in the United States, and Restaurant Week is going to give people a chance to sample that.” From June 1-9, Restaurant Week features specially priced, multi-course menus at 23 participating restaurants in the Lake Geneva area. Fixed breakfast menus are $8; two-course lunches are $10; and three-course dinners are $25/$35. All 23 restaurants participate for the full nine days.
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Smart Living Weekly
The restaurants run the gamut from upscale dining with a view to casual tavern-style dining. “If there’s ever been that restaurant that you wanted to try, but you didn’t know if it was affordable, or if it would be your kind of thing, this is the perfect week to try it out,” Klett says. “And, since you get two or three courses, if you try something that your palate finds unusual, you know there’s another course coming. It really is a win-win.” Klett promises that visitors will feel full, after multiple delicious courses, during Restaurant Week. She encourages diners to stroll part of Geneva Lake’s 21mile lakeshore path after finishing their meals. “That’s really one of the things Lake Geneva is famous for – it’s so unique,” she says. “The path brings you all around
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Geneva Lake, where you’re literally walking past history.” Sites on the path include the Morton Salt Mansion, the Wrigley Estate and the Maytag Mansion. “All of these folks built these incredible mansions after the Chicago Fire, and you get to basically walk through their backyard,” Klett says. “So you’ll definitely be able to exercise off anything you’ve eaten.” While Restaurant Week allows chefs
