Five more years for Sadara
It’s a rare seasonal venue that fully embraces its concept. At Bois de la Bâtie, the buvette Sadara has established itself as a meeting place. Here, people come to refresh themselves after a stroll, for the ritual morning coffee or to enjoy original dishes cooked from the heart. We’re happy to extend the moment into the evening, over a glass of wine selected by Pompette or Nino’s wine merchants, because at Sadara, it’s all about local produce.
Vegetables in the foreground
This year, Simon Orechowa is in charge of the kitchen. Formerly the establishment’s sous-chef, he has risen to the position of chef and is composing a fresh, bold menu. “This year, I’m aiming to put vegetables at the forefront,” he confides. On the menu, beautiful plates, hot or cold, are served alongside revisited hot dogs and sharing boards.
These include yellow beet with preserved lemon, enhanced by a herb salad, on a bed of almond cream and olive and Parmesan shortbread. A fresh plate, where each ingredient is in its place. But also kale with anchovy paste, served with octopus, piquillo, timut pepper and a bergamot vinaigrette to bind it all together. Plates to share, but above all to savor.
Pop-ups and guest chefs
For Quentin Higgins, this summer refreshment bar is an oasis in the middle of nature: “It’s a place where people come to rest, eat and encourage the exchange of cultures and knowledge. We really wanted to create this relaxed atmosphere, including on the plate.”
During the summer months, the space hosts pop-ups, inviting chefs to share their cuisine for an evening. Between Captain Jules and Jérôme Delamotte, chef at L’Épinard, Sadara’s kitchen opens up to new hands and new flavors. “Above all, we try to invite people we like, so as to preserve our synergy,” says Quentin.
Family spirit
Sadara has won the hearts of Genevans with its simplicity and family spirit. For the next five years, the team intends to stay true to its motto, while improving on it. With a regularly changing menu and attentive service, Sadara can be enjoyed from morning to night, with no hurry: a coffee, a plate of food, a game of pétanque, a drink or two… and the rest follows naturally.
