Sel & Braise

A Portuguese grill on the Rue de Genève in Thônex where everything goes over the wood fire — picanha, travers, piri-piri chicken and whole fish, nothing cooked in a pan — served as big platters set down in the middle of the table.

The house rule is the braise: all the meat passes over the wood fire, which sears it, colours it and perfumes it, and nothing is finished in a pan. Vegetables and fish are bought at the market and the carte follows the arrivals rather than the other way round. Portions are built for sharing — grillade mixte, a 500g côte de bœuf, a 1kg tomahawk, gambas à gogo with garlic and coriander — alongside Portuguese standards: bolos de bacalhau, alheira de Mirandela, chouriço grelhado, amêijoas à Bulhão Pato, polvo à lagareiro, two versions of bacalhau, and Porto's francesinha under its sauce and fried egg. Around 90 dishes on the full carte, mains roughly 22 to 45 francs.

Open since 14 August 2026, with a pavement terrace on the Rue de Genève. Reservations and private events on +41 22 303 00 20 or info@selbraise.ch.