The story
The 21 Club brings a distinctly French-Portuguese cuisine to Geneva, guided by a concept born from transatlantic inspiration. Director Eliott Maniatis completed pivotal training in New York and London before securing this location in the Eaux-Vives neighborhood. He envisioned a relaxed space where the casual energy of Soho meets refined hospitality. Chef Cyrille Azevedo now executes that vision by pairing classical French methods with ingredients rooted in his Lusitanian heritage.
Azevedo’s kitchen favors vivid color and structured contrasts over heavy seasoning. Beef tartare rests on toasted brioche, balanced with ponzu sauce, pomegranate seeds, and fresh horseradish. Blue lobster arrives wrapped in delicate puff pastry, accompanied by a sharply spiced kimchi relish. This Franco-Lusitanian cooking style respects ingredient integrity while embracing global techniques.
The dining area maintains an unpretentious layout that encourages conversation without sacrificing polish. Guests navigate between low seating clusters and a central bar designed for quick cocktails. That consistent approach earned the venue fourteen points from Gault&Millau, a score recognizing both the playful menu and attentive service. Wine selections complement the rich textures of truffle scallops and slow-roasted poultry with vin jaune.
Recognition
Ambience
Details
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