Yotam Ottolenghi is much more than a chef: he is a culinary storyteller who has revolutionized the way the world looks at Middle Eastern cuisine. Born in Jerusalem in 1968 to a German mother and an Italian father of Sephardic origin, Ottolenghi has been able to blend his multicultural heritage into a unique and profoundly contemporary gastronomic language.

For Ottolenghi, the table is a meeting place, not only between people, but also between cultures. In his writings and interviews, he often speaks of conviviality as a political gesture: sitting together, sharing, listening, can become a revolutionary act in times of polarization.

After conquering London with his iconic restaurants, with lively dishes and deeply influenced by the Middle East, Ottolenghi has brought his vision to Geneva. The new restaurant, Ottolenghi Ginevra, celebrates the plant world in all its forms, with a particular focus on fermentation and cooking over an open flame.

The menu, faithful to Ottolenghi’s unmistakable style, highlights the products of the Swiss region, reinterpreting them with creativity and respect for seasonality. At the helm of the kitchen is Chef Maxime Martin, trained alongside Neil Campbell, Executive Chef of Ottolenghi. Together, they offer a cuisine that focuses on sustainability, taste and sharing.

The space, designed by Alex Meitlis, is warm and welcoming: the open flame dominates the scene, framed by natural woods, deep reds and pale golds, offering a suggestive view of the Rhone.

It’s a place to gather, eat and enjoy authentic, creative food, a celebration of what vegetables, fire and thoughtful cooking can bring to the table.