As well as listing food items on offer, restaurant menus act as marketing texts, persuading diners to enter an establishment and spend money. Translating a menu is no simple task since the target text must achieve the same functions as the source text but for a readership with potentially vastly different preferences and expectations. This dissertation examines the case of French–English menu translations in Geneva’s Old Town, an area which attracts professional visitors and tourists from all over the world. By examining objective textual quality as well as the views of restaurant management and diners, it aims to clarify how and why menu translations are produced in this context, how good they are, whether quality matters and what translation strategies might be useful.