Ottolenghi

Opening 30 January - Ottolenghi’s first restaurant outside of the UK.

Rooted in the philosophy of the London-based restaurant ROVI, the restaurant focuses on live-fire cooking and fermentation, offering a colourful vegetable-centric menu with a vibrant cocktail bar.

The menu features the best local Swiss ingredients, crafted with Ottolenghi’s Mediterranean touch. From Terraviva’s organic produce to Chällerhocker cheese and Les Miels de Stéphanie honey, every ingredient is chosen to celebrate the richness of the region.

At the helm of Ottolenghi Geneva is Head Chef Maxime Martin. Trained under Neil Campbell, Executive Chef of Ottolenghi’s restaurant portfolio, Maxime has infused Ottolenghi’s vibrant Mediterranean ethos with a Swiss sensibility. Together, they’ve created a menu that celebrates seasonality and sustainability.

The restaurant designed by Alex Meitlis embodies Ottolenghi’s culinary philosophy: bold yet refined. At the center of the restaurant sets a striking live-fire grill, surrounded by bespoke artworks and natural wood accents, in a decor palette of whites, reds, and golds.

Last orders: 2pm for lunch and 10pm for dinner.