University sports (in French only) :as a member of the University of Geneva, you can take advantage of the activities on offer. Some can be enjoyed free of charge; for others, there is an enrolment fee.
Admission to the permanent exhibitions in public museums is free of charge, but some temporary exhibitions are only free on the first Sunday in each month.
Most of Geneva’s museums are open from 10 a.m. to 6 p.m. or from 2.00 p.m. to 6 p.m., and they are closed on Mondays. We would advise you to browse their websites to check their opening hours, especially during the school holidays.
The list of museums below is not exhaustive. Please check also the following links:
- Swiss National Day (in French only): Switzerland’s National Day is celebrated on 1st August when Swiss people mark the anniversary of the alliance between the Cantons of Uri, Schwytz and Unterwald, the founding cornerstone of the Confederation, as they sought to protect their borders.
You can’t live in Switzerland without tasting some local specialities like fondue, raclette, croûte au fromage or rösti.
Fondue: the basic fondue is made of melted cheese (Gruyère, Vacherin) in which the eaters dip cubes of bread. Fondue is eaten without any accompanying side-dishes – just a good bottle of chilled white wine or a cup of tea. There are other types of fondue, such as a tomato fondue in which cheese and tomatoes are mixed together and in which pieces of potato are dipped. For the meat-lovers among you, you should try a ‘fondue bourguignonne’ or ‘fondue chinoise’, accompanied by a delicious béarnaise sauce. Lastly, for the chocoholics, take your fruit and dunk them into a tasty molten chocolate fondue.
Raclette: this cheese speciality is created by scraping (the dish’s name comes from the French verb ‘racler’, to scrape) off the outer surface of a half-wheel of cheese which is heated using a special oven. Raclette is eaten with potatoes and white wine (such as Fendant) or tea.
Rösti: a fried potato cake to which bacon bits, ham or cheese can be added, often accompanied by a fried egg.
Croûte au fromage: some bread, some ham, some cheese and, perhaps, a fried egg – all cooked one on top of the other in the oven… mouth-wateringly good!
Birchermüesli: a tasty bowlful for breakfast or dessert, and great for the digestion – a mix of muesli, fruit, yoghurt and cream.
Crème de Gruyère: this rich, thick and tasty cream is often eaten on fruit or with meringues.