Cuisine Amériques - Caraïbes Geneva

A real Steak House as one imagines it, open since the end of 2015 on the famous rue du Rhône. Inspired by Philippe Chevrier's travels in New York, the Bar-Grill welcomes its customers in a chic New York loft-style setting. Large open terrace is accessible all year round. Orchestrated by Gilles Granziero and Richard Terrochaire, the kitchen offers a wide choice of meats: from Kobe beef to Irish lamb and Geneva pork, the pieces are selected and prepared by a butcher on site.

Very trendy decoration that softens the eye with a vintage, chic and lounge decoration chosen harmoniously. This new restaurant aims to be creative and full of freshly composed culinary ideas. This research combines ingredients from elsewhere to take us on a journey through contemporary Peru. We enjoy ceviche, causa of octopus kimchi with olive sauce that we share as an appetizer. The dishes are colourful and spicy to perfection. We let ourselves be seduced by the homemade chicken aji with its cream of aji amarillo and pecan nuts. A real treat!

190 nationalities in Geneva and some of them exalt their culinary delicacies. You won't find two Nikkei restaurants in the city. And not just any one, that of a very special restaurant where the blending of cultures touches on perfection. Cecilia Zapata, a renowned and award-winning chef, offers us a tasty adventure in the land of Nikkei gastronomy. In her restaurant, designed and decorated in her image by her brother, she does not fail to honour her origins and to compose dishes of rare finesse with Japanese and Peruvian influences.

Olé, waving your hats around like a sombrero, you're in Mexico! We offer two main courses: the spectacular molcajete, first of all. A pre-Columbian Mexican specialty. Chicken, pork, beef and lamb for the meat version, prawns, monkfish and squid for the fish version are mixed, melting, grilled in a delicious way by this unique process. Another house specialty is the filetitos. Served in a cast iron dish, meat, chicken or shrimp, minced, have been carefully prepared in a marinade based on Mexican spices.

Peru has its high peaks, Geneva has its Alma with "haute" gastronomy! Far from us the stereotype of the Peruvian restaurant with colourful tablecloths and a folkloric atmosphere. Here, we focus on the origins of Latin American flavours and we revisit the dishes to give them a contemporary panache in a cosy and trendy lounge universe. An ethni-chic décor and tasty dishes to discover such as the unmissable pulpo anticuchero (grilled octopus, anticuchera sauce, potatoes and lemon wild rice).

A small fast-food where you can eat hamburgers of all kinds, vegetarian, lamb, beef or chicken with multiple sauces, including the delicious sauce of the three peppers and different sizes that one can choose according to its appetite. The servings are copious and the meat tasty, the reception is friendly and warm. Take on or on site with, in addition, summer, a very nice terrace.

Colourful fabric on the benches, on tables and even on the walls, some red and white flags of Peru on a background of Latin American music: The friendly atmosphere of the Los Incas gives the tone of this friendly restaurant with warm welcome. Cau-reworked, chanfainita, seco con frejoles… Simple but good, all the most popular dishes in Peru are gathered on the map, in copious portions and really inexpensive to the image of the pollo has la with fries and salad at 14,90 CHF. You can also enjoy a variety of typical desserts. With such arguments, Sonia and Raúl will succeed in giving Latin American cuisine the place it deserves! It is also possible to rent private rooms for evenings or banquets.

Immediate takeoff to tex-mex countries. In a modern setting with an open kitchen, the Taco Rico offers a wide selection of tacos, buritos, quesadillas and nachos for a jump to Latin America in just a few bites. The freshness and quality of the ingredients in these tacos guarantee a break full of flavour. The tinga will spice up your meal with spicy notes. Close to universities, students are fans of Taco Rico and they are right, because everything is really good and the service is very fast and professional.

Carnivores, this is your HQ! Do you know the concept of churrascaria? It comes from southern Brazil, at the gateway to Argentina, where the gaucho, the local cowboy, roams the pampas of southern Brazil, Argentina and the South American lands on horseback. The restaurant specializes in churrasco, grilled or barbecued meat. We start with a salad bar, then the waiters come by with a variety of meats. It's up to you to choose the type of meat you want. An air of Brazil and fourteen varieties of meat for the rodizio gaucho!

The image is atypical, but it allows to quickly locate, from far, this Peruvian restaurant. Two llamas - life size - announce the terrace of this establishment. A journey where we set course for Peru to enjoy delicious specialties of the country like an excellent ceviche or a lomo saltado, the specialty of beef fillet sautéed in vinegar. Prices a little bit high for a student district, but we are in Geneva. Good reception, we leave towards Cuzco, the sacred valley of the Incas or the Machu Picchu by the thought and we dream of our next trip!