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Mardi 19:30 - 22:30 Mercredi 19:30 - 22:30 Jeudi 19:30 - 22:30 Vendredi 19:30 - 22:30 Samedi 19:30 - 22:30

A Table Chez Anou

Name: A Table Chez Anou
Address: Geneva, CH
Telephone: +41763446463
Price range: $$

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Geneva
A Table Chez Anou

Immersive I Intimate I Conscious
Plant-based Table d'hôte | Geneva 🇨🇭
Dinner - RSVP only
Tue- Sat I 19:30 a welcome glass of Champagne, tea and coffee.

A table chez Anou convenes every Tuesday for a unique culinary moment of commensal - where you come together to wine, dine and share lively conversations with a diverse group of diners. Reviving vintage ingredients, the table features traditional Indian vegetarian cuisine influenced by modern international flavours and ingredients. Book a seat for an enchanting evening in the intimate setting of a contemporary home designed by the chef herself. The Table Experience includes a six course gourmet vegetarian meal. Seventy Swiss Francs per person

12/09/2026

September is stacked 🌿

From weekly Thali Tuesdays to our Fusion Gourmet dinners running Wed–Sat, we’ve packed this month with reasons to come back to the table.

✨ 20 Sep — Geneva Dosa Brunch
🎤 20 Sep — DEHLEEZ with The Banaras Brothers, Anshuman & Vibhash Maharaj
👩‍🍳 25–26 Sep — MasterChef UK’s Sabina Khan residency

Lunch and space privatisation available on request. Links in bio to reserve — spots go fast for the special dates.

11/09/2026

✨ AN INVITATION YOU DON’T WANT TO MISS ✨

We’re teaming up with for something special 🌶️🍽️

MasterChef UK 2026 semi finalist Sabina Khan is taking over our kitchen for an exclusive two day residency 🔥 Six courses of bold boundary pushing flavour rooted in Bangladesh, Pakistan and India, reaching out to the Middle East and Mexico, meeting À Table chez Anou’s seasonal plant forward table 🌱

📍 25 & 26 September 2026 at À Table chez Anou, Eaux Vives

And because good food is even better shared, we’re giving away dinner for two 🎁

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2️⃣ Follow À table chez Anou &
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Entries close 18 September ⏳

Vegetarian options available, omnivore’s options featured exceptionally for this residency 🦐🍗

Good food brings people together 🤍

17/08/2026

Some nights remind you exactly why you opened a restaurant in the first place. This was one of them 🤍

Zarna Garg and her team walked in straight from a show, still glowing from giving everything to a room full of strangers. Something Zoya Garg said stayed with us, that after a show ends, most restaurants are closed, and the team often eats poorly after. So instead of just feeding them, we wanted the table to feel like a little bit of care they didn’t have to ask for ✨

Every course was chosen just for this evening 🌿 Neer dosa blinis to start, a vegan ceviche bright with tiger milk and jalapeño, and grilled eggplant in salan masala that made Zarna go quiet for a second before she told us that it took her back to her mom. Honestly, we don’t think we’ll ever receive a compliment that means more 🥹

Dessert almost got skipped altogether, sugar isn’t something the group usually eats, and saying no to it had simply become a habit. But ours was made without any, just for them, and watching that hesitation melt into a genuine yes was one of the sweetest moments of the whole night 🍮🤎

Thank you for trusting us with your evening. We won’t forget it🤍

Part 3 is coming, we’re taking you behind the scenes of how we pulled this off in less than 24 hours🤣💪🏼

16/08/2026

Friday Night, our table got a little extra magic✨ We welcomed Zarna Garg and team to the table🤍

After a show that leaves you giving everything you have to a room full of strangers, they came to us still buzzing with energy, still so warm, still so present. We just wanted to make sure they left full, and taken care of.

What followed was a night of laughter, stolen dessert bites, toasts, hugs, and the kind of warmth you can’t script.

Grateful doesn’t even begin to cover it.

Swipe to see little bits of our night → (part 1) 🤍✨

Some berries never made it to the plate, thanks to samama and Veer Garg . We call that quality control 😂

Exhibit C: Zoya Garg and the missing berries. Case dismissed, she’s too adorable to prosecute 🥺

Warm, funny, and full of energy, that’s Brij Garg and Veer Garg for you. Also, Brij will not rest until you guess his age. Try your luck in the comments 👀

This team was the dream team! So much energy, so much charm, so much heart, and somehow, still so humble. This team reminded us what genuine kindness looks like🤍 Mary Capone Maile Paulmeier Zarna Garg samama

Plot twist: the meat lovers at our table couldn’t get enough of the eggplant. We’ll take it as a win👀🤍 Veer Garg Brij Garg

There’s more where that came from… part 2 👀

13/08/2026

I eat out a lot, in this line of work. It’s almost part of the job, seeing what others are doing, feeling where Geneva’s food scene is heading.

And almost every time, it’s the same story.

I open the menu. Ten, twelve dishes. I look for mine. There are two. Sometimes one.

A salad tucked into a corner of the menu. Pasta that clearly wasn’t thought through for me, just a meat dish with the meat taken out, nothing put in its place. Fries, as a fallback, as if vegetarian meant « we ran out of time to think about it. »

That’s not cooking. That’s an afterthought, plated.

And the frustrating part is, I understand why. Meat is most chefs’ natural language, their reference point. Vegetarian comes after, as a box to tick rather than a dish to imagine.

But I’m also a guest. And as a guest, I don’t want to be tolerated. I want to be thought of.

Enough evenings like that change you. It changed how I imagined Anou. No « vegetarian options » section tacked onto the bottom of the menu. The whole menu, built around vegetables first, with the same ambition, the same care you’d put into any dish.

Because not eating meat should never mean eating worse.

🌿

📍Eaux-Vives, Genève

12/08/2026

I eat out a lot, in this line of work. It’s almost part of the job — seeing what others are doing, feeling where Geneva’s food scene is heading.

And almost every time, it’s the same story.

I open the menu. Ten, twelve dishes. I look for mine. There are two. Sometimes one.

A salad tucked into a corner of the menu. Pasta that clearly wasn’t thought through for me — just a meat dish with the meat taken out, nothing put in its place. Fries, as a fallback, as if vegetarian meant « we ran out of time to think about it. »

That’s not cooking. That’s an afterthought, plated.

And the frustrating part is, I understand why. Meat is most chefs’ natural language — their reference point. Vegetarian comes after, as a box to tick rather than a dish to imagine.

But I’m also a guest. And as a guest, I don’t want to be tolerated. I want to be thought of.

Enough evenings like that change you. It changed how I imagined Anou. No « vegetarian options » section tacked onto the bottom of the menu. The whole menu, built around vegetables first — with the same ambition, the same care you’d put into any dish.

Because not eating meat should never mean eating worse.

🌿

📍Eaux-Vives, Genève

11/08/2026

📅 AUGUST AT ANOU

We’re taking a well-deserved summer break from 3–17 August 🌿 — recharging so we can come back even more inspired.

From 18 August, we’re back in full swing:
🍛 Thali Tuesdays — every Tuesday
🍽️ Fusion Gourmet Dinners — Wed to Sat, starting 19 Aug
🥞 Geneva Dosa Brunch — 23 Aug

Lunch & space privatisation always available upon request.

Links in bio for reservations 🔗

—

Notre équipe prend une pause estivale bien méritée du 3 au 17 août 🌿 De retour dès le 18 août avec tous nos rendez-vous habituels !

📍 Eaux-Vives, Genève

31/07/2026

Thank you 🤍

Hier soir, on a testé quelque chose de nouveau et vous avez répondu présent.

First edition, first impressions, and honestly? It exceeded what we hoped for.

Des tapas indiennes à partager, des cocktails qui ont fait sensation, une salle qui a vibré du début à la fin.

New faces, familiar ones, all in one room for a Thursday night that actually felt different.

Un immense merci à .catering pour des cocktails qui ont fait sensation 🍸

Thank you to for keeping the energy up all night long 🎶

Merci d’avoir été là pour ce premier chapitre.

Chapter two is already in motion 👀

Anou 🤍

24/07/2026

🍷✨ Le rendez-vous chill de votre jeudi est arrivé.

Le 30 juillet, on se retrouve chez À Table Chez Anou pour une soirée où la bonne cuisine, les cocktails et les bonnes vibes seront au rendez-vous. 🎶

J’aurai le plaisir de vous accompagner en musique avec une sélection Chill & Afro House de 18h à 22h. 🌴🎧

📍 À Table Chez Anou
📅 Jeudi 30 juillet
🕕 18h00 – 22h00
💰 À partir de 25 CHF avec un cocktail de bienvenue 🍸

Viens entre amis, après le travail ou simplement pour profiter d’une ambiance chaleureuse. On mange, on trinque… et surtout, on passe un bon moment. 🥂

Réserve ta table dès maintenant. À jeudi ! ❤️ lien dispo dans la bio ! 😀

ChillVibes DJMike GeneveByNight GoodVibesOnly FoodLovers Cocktails SortirAGeneve ThursdayVibes GeneveFood AfroVibes

23/07/2026

Le but est simple. Être meilleur qu’hier. 🌿
The goal is simple. Be better than yesterday.

Every plate. Every service. Every day.

📍 À Table chez Anou · Eaux-Vives, Genève
🔗 Réservations via link in bio

[fine dining Geneva, plant based restaurant, vegan food Geneva, conscious living, chef, food reel, viral, hook, restaurant Genève, Eaux-Vives]

Adresse

Geneva

Heures d'ouverture

Mardi	19:30 - 22:30
Mercredi	19:30 - 22:30
Jeudi	19:30 - 22:30
Vendredi	19:30 - 22:30
Samedi	19:30 - 22:30

Téléphone

+41763446463

Site Web

http://atablechezanou.com/

Notifications

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