Ottolenghi (Hôtel Mandarin Oriental)

Ottolenghi Geneva, inspired by London’s ROVI, celebrates vegetables from root to tip, with a fresh focus on fermentation and cooking over fire.

The menu highlights the best of the Swiss region, while staying true to Ottolenghi’s signature style. Organic produce from Terraviva, Chällerhocker cheese, and honey from Les Miels de Stéphanie are just a few of the ingredients that showcase local flavours.

In the kitchen, Head Chef Maxime Martin, who trained under Neil Campbell, Ottolenghi’s Executive Chef, adds a Swiss perspective to the menu. Together, they’ve created dishes that focus on seasonality, sustainability, and the joy of sharing good food.

The space, designed by Alex Meitlis, feels warm and welcoming. A live-fire grill takes centre stage, surrounded by a mix of natural woods, deep reds, and soft golds. Bespoke artworks, inspired by the late Ivo Bisignano, complete the space–all set against views of the Rhône River.

It’s a place to get together, eat, and enjoy food that’s both rooted and inventive—a celebration of what vegetables, fire, and thoughtful cooking can bring to the table.

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