Chef and restauranteur Yotam Ottolenghi has brought his inspired cuisine to Switzerland with the opening of Ottolenghi Geneva at the city’s Mandarin Oriental.
Inspired by the ethos of Ottolenghi’s London-based restaurant ROVI, the highly-anticipated launch will bring a thrilling new take to dining in the city, one defined by vibrant flavours where grilling and fermentation take centre stage.
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Maxime Martin will helm Ottolenghi Geneva as head chef, bringing over seven years of expertise at Mandarin Oriental, Geneva. Since joining the hotel in 2018, he has built upon a distinguished culinary career, honed in Michelin-starred kitchens along the Côte d’Azur.
Ottolenghi Geneva will offer an all-day menu that combines local Swiss ingredients with the flavours of the Mediterranean. With Ottolenghi’s signature of using fresh, seasonal ingredients and layers of colour and texture, the menu is designed for sharing with a mixture of small and large plates.
At breakfast, the menu will feature Ottolenghi classics such as the shakshuka with braised eggs and labneh, alongside indulgent treats including a halva and chocolate Danish or banana bread.
The main menu will celebrate vegetables from ‘root to tip’, with a fresh focus on fermentation and cooking over fire. Diners can expect to discover some of ROVI’s signature dishes, such as the celeriac shawarma, where celeriac is cooked whole over an open flame until charred, then sliced and served within a homemade pita with Tunisian bkeila, yoghurt sauce and crispy onions, with a spicy fermented tomato sauce on the side.
Maxime and the Ottolenghi team have also developed a range of dishes unique to Switzerland, such as langos, black garlic butter, sour cream and locally sourced Chällerhocker, an Alpine cheese. The menu will also give pride of place to fish and meat, with hero dishes such as fish kofta with caraway tomato sauce, while lamb shoulder and chicken are both grilled over live fire in a specially designed clay oven. The lamb is finished with a rose and cardamom crust and served with fennel labneh, while the chicken is paired with coconut milk and tomatillo peanut salad, ensuring an unforgettable dining experience. For dessert, guests can choose from dishes including chocolate and tahini fondant served with star anise ice cream or preserved lemon pavlova with lemon curd and mascarpone cream.
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From a produce perspective, the restaurant will honour its Mediterranean roots while staying deeply connected to local Swiss farmers and growers. These include Terraviva, a collective of over 80 organic growers, and Ferme Courtois, which is located a 30-minute drive from the restaurant and will provide key grains and pulses such as lentils and chickpeas.
A cocktail menu will mirror the creative approach of the food and feature Ottolenghi’s take on classic cocktails as well as original creations. Each drink will incorporate elements of preservation and fire, part of a cocktail menu which shifts according to the availability of seasonal produce and botanicals. A list of low-intervention wines will also be available.
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The new Ottolenghi restaurant in Geneva is designed by the Ottolenghi group’s architect Alex Meitlis and is bathed in natural light from large windows overlooking the Rhône River. It features a rich colour palette of whites, reds and gold/bronze accents, reflecting signature elements of ROVI’s design while also offering a striking contrast to the natural wood and fabrics used throughout the restaurant.
With oak parquet flooring and thoughtful touches of greenery, Ottolenghi Geneva will be a lively space where guests can enjoy breakfast, lunch, and dinner in an atmosphere that beautifully complements the bold flavours of the menu. For those looking to bring home a souvenir of their dining experience, Yotam Ottolenghi’s best-selling books will also be available for purchase directly in the restaurant.
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