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.
SPRING A LA CARTE MENU
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
France
Gaayathri Sathasivam
Chef
Refugee from Sri Lanka
Saba Temelso
Chef
Refugee from Eritrea
Talal Rankousi
Chef
Refugee from Syria
Mehari Tewolde
Kitchen helper
Refugee from Eritrea
Front of House
Christophe Genevay
Restaurant Manager
Switzerland
Remi Mermillod-Blondin
Maitre d’Hotel / Sommelier
France
Drake Barry
Commis de Salle
Refugee from Guinea
Business Info
We Can’t Wait to See You!
Monday
08.00 to 16.00
Tuesday to Friday
08.00 to 22.00
Saturday and Sunday
Closed
Call Us
+ 41 22 314 56 68
Visit Us
Rue Michelle Nicod 2, 1202 Genève
Email Us
info@cuisinelab.ch