1201 - Geneva
Apéro Chill offers you colourful themed boxes to share, with local and seasonal products, cooked by our chef, in our kitchen in Geneva. 🍽 4/5 persons for a convivial lunch or dinner (either 25chf/🕺) or, 🍻 6/7 people for an aperitif (or 17chf/💃)."
|Tues. - Sat.||12:00 - 13:45, 17:30 - 21:30|
Rue de Bâle 16, 1201 Genève, Switzerland
Currently we do not have information about the meat declaration, please contact the restaurant directly.
Beetroot hummus, smoked tofu, seeds; pico de gallo avocado in a jar; stuffed mushrooms, fine ratatouille; pumpkin caviar with spices and almonds; vegetable confit wrap; plant-based pulled pork empanadas; plant-based chicken quinoa tabbouleh, vegetable confit; falafels, red cabbage salad, curry hummus.
Empanadas of plant-based pulled pork; quiche, goat cheese, spinach, rocket; mushroom puff pastry, tarragon; vegetable confit cake, cheese, hazelnuts; avocado jar, pico de gallo; beetroot hummus, feta cheese, seeds; pumpkin caviar, smoked burrata, paprika almonds; corn elotes with grated parmesan.
Scallop ceviche, coconut lime; gravlax salmon heart, red cabbage salad; smoked bacalhau croquettes, peanuts, dynamite mayo; foie gras marble with sauternes, papaya chutney; morel pate; beef tataki, wasabi sesame, Jerusalem artichoke; mushroom puff pastry with parsley; beetroot hummus, beetroot seeds and sprouts.
Morel pate; roast chicken rillettes with thyme; puff pastry with mushroom and parsley; quinoa tabbouleh́, smoked duck breast; beef tataki, wasabi sesame, Jerusalem artichoke; meatballs, sweet potato, fried onions; stuffed mushrooms; candied vegetable wrap.
Trout rillettes, fromage frais, chives; smoked Bacalhau croquettes, peanuts, spicy mayo; délice bread, Tex-Mex shrimp cocktail; salmon gravlax heart, red cabbage salad; orange beetroot hummus, pumpkin seeds; smoked salmon wrap, avocado, shizo green; mini octopus basquaise friands; fresh herb crab cakes.
Meatballs, sweet potato, fried onions; mini beef burger, cheddar, candied onions; chicken skewer with satay sauce, cebette; Mexican-style corn elotes; falafel, red coleslaw, curry hummus; fresh herb crab cakes, gravlax sauce; delicatessen breads, sucrine, Tex-Mex sauce; caramelised pork Rib's empanadas.
Inca cuisine meets Aztec: ceviche of lean meat, coconut, lime; grilled corn elotes, grated parmesan; chicken skewers, spices, satay sauce; corn quesadillas, cheese, pepper; chickpea hummus with curry, chilli, crispy tortilla; Mexican octopus salad, guacamole; caramelised pork empanadas, fresh herbs; fricassee of prawns, flambéed with mezcal.
Beef tataki, wasabi sesame, Jerusalem artichoke; roasted chicken rillettes with thyme; meatballs, sweet potato, fried onions; Tex-Mex shrimp délice bread; smoked salmon heart, red cabbage salad; candied vegetable wrap; quiche, goat's cheese, spinach, rocket; crab cake with fresh herbs and gravlax sauce.