Our restaurant

Cuisine Lab  uses fresh and seasonal food and is committed to zero waste. With refugees and asylum seekers in our team, the restaurant is multicultural hub where food serves a means to experience and share diversity.


12h00 – 14h00


     SAMBAR /  12.-

Sri Lankan spicy lentil and tamarind soup with homemade chapati


     SHIRO /  14.-

Eritrean ground chickpea dish with injera chips and stuffed jalapeño chili


     FATTOUCHE / 16.- / 26.-

Refreshing Syrian salad of romaine, lamb’s lettuce, olives and pomegranate with fried pita


    Shish Barak  / 28.-

Handmade Syrian vegetable dumplings in a yoghurt and coriander sauce


Chicken Tikka  / 32.-

Sri Lankan spiced chicken and vegetable skewers, coriander chutney, raita and homemade naan


 Kitfo / 39.-

Hand-cut filet of beef tartare, marinated in Eritrean mitmita and niter kibbeh, homemade fresh cheese, spinach and teff injera

Dessert of the day / 9.-

Traditional desserts handmade every day by our chefs

  Vegan          Vegetarian      Gluten-Free


Allergies: if have any allergies or intolerances, please ask a member of staff if you require information on the ingredients in our food.

Meat origin: chicken and lamb (France) ; beef (Switzerland).

Prices: our prices are in CHF and are inclusive of VAT and services charges

Our chefs and kitchen staff

Chloé Villevieille

Head Chef

Scotland / France

Fabrice Legof

Chef trainer


Gaayathri Sathasivam


Refugee from Sri Lanka

Saba Temelso


Refugee from Eritrea

Talal Rankousi


Refugee from Syria

Mehari Tewolde

Kitchen helper

Refugee from Eritrea

Front of House

Christophe Genevay

Restaurant Manager


Remi Mermillod-Blondin

Maitre d’Hotel / Sommelier


Drake Barry

Commis de Salle

Refugee from Guinea

Business Info

We Can’t Wait to See You!


08.00 to 16.00

Tuesday to Friday

08.00 to 22.00

Saturday and Sunday


Call Us

+ 41 22 314 56 68

Visit Us

Rue Michelle Nicod 2, 1202 Genève

Email Us