For the aperitif, Gigi switches to Basque time

Across from the Comédie, on the peaceful, tree-lined terrace, Chef Andrés Arocena is launching a new restaurant at Gigi a new menu of pinchos designed for aperitifs. The inspiration comes naturally from San Sebastián, the undisputed capital of the pincho, but with a few deliberate detours toward the Mediterranean. The classic gildas kick things off, accompanied by a glass of vermouth, before giving way to more personal creations. Among them are arancini stuffed with baby squid in squid ink, others seasoned with mojo verde from the Canary Islands, and fried baby squid served with aioli. The idea isn’t to replicate a model exactly, but to offer a simple, convivial experience. Share a few plates, order a glass of wine, and extend the day with friends or colleagues, with no other goal than to enjoy a lovely evening. Available daily starting at 5 p.m., this new offering takes place on the Comédie side of the restaurant, while the main dining area continues its usual service on the other side of the establishment. Two distinct atmospheres, one spirit of generosity. And judging by the success it’s enjoyed since the first warm days of spring, the people of Geneva seem to have already found their new after-work terrace.