Mandarin Oriental prepares to open Ottolenghi Geneva

Mandarin Oriental Geneva has announced the forthcoming opening of Ottolenghi Geneva.

Inspired by the ethos of Ottolenghi’s London-based restaurant ROVI, the launch will bring a new take to dining in the city, defined by vibrant flavours where grilling and fermentation take centre stage.

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. Ahead of the opening, Martin trained in Ottolenghi’s London kitchens under Neil Campbell, Executive Chef of the Ottolenghi restaurant group and the former Head Chef at ROVI. Maxime co-created the menu in Geneva and has infused Ottolenghi’s vibrant Mediterranean flavours with distinct Swiss touches, showcasing his commitment to local, seasonal ingredients and celebrating the region’s rich culinary history.

The new restaurant 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.

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 just 30 minutes’ drive from the restaurant and will provide key grains and pulses such as lentils and chickpeas.

Any leftover fruit and vegetables will be made into pickles and ferments, all crafted in-house, such as mustard Jerusalem artichoke or spiced kumquat. Ingredients like honey from Les Miels de Stéphanie and artisanal Swiss cheeses, including Gruyère and Chällerhocker, will also feature prominently, emphasising Ottolenghi Geneva’s dedication to local flavours. Meanwhile, Ottolenghi’s signature touches remain unmistakable, with carefully-sourced staples such as Al Arz Tahini, renowned for its smooth, nutty taste, and spice blends made in-house such as Baharat and Advieh.

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.

The restaurant 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 contrast to the natural wood and fabrics used throughout the restaurant.

A central focal point will be the live-fire grill, which is both a functional and aesthetic feature, placing the culinary process at the heart of the dining experience. A glass wall will provide a seamless visual connection to the heart of the hotel and is adorned with contemporary gold, bronze and natural wood sculptural accents, inspired by the creativity of the iconic Ottolenghi design creator, the late Ivo Bisignano. In tribute to his legacy, the restaurant showcases murals created by Giles & Cecilie Studio, further enriching the visual experience.

“Our design for Ottolenghi restaurants is always heavily inspired by Yotam’s style of cooking,” Meitlis explains. “We took the same approach for Geneva, taking basic materials and giving them a twist. In the same way as Yotam makes a vegetable look like an art piece with contrasting colours and accents, which feels effortless but extremely calculated at the same time.”“We are absolutely thrilled to welcome Ottolenghi to Mandarin Oriental Geneva,” says Paul Jones, Mandarin Oriental Geneva’s General Manager. “We look forward to creating memorable and delightful dining experiences that reflect our shared passions for exceptional cuisine and hospitality in this beautiful setting on the banks of the Rhône River.”

“It is so exciting seeing Ottolenghi Geneva coming together – the team has worked hard to make this restaurant a reality,” concludes Yotam Ottolenghi. “From the grill to the decor and artwork to the delicious dishes on the menu created by Maxime and Neil. I can’t wait to open the doors for you all to taste this new menu that brings together local Swiss produce and Ottolenghi flavours.”