Meshuga is back—this time for good

Two years after its first appearance in Geneva as a pop-up, Meshuga will officially open its doors on Tuesday, June 30, in Eaux-Vives, staying true to its original philosophy: serving hearty, Middle Eastern-inspired cuisine in a space designed for sharing.

For this new chapter, Raoul Weil has teamed up with Guillaume Bensahel, with whom he shares the same vision of hospitality. Together, they champion a largely homemade cuisine, where hummus, arayes, confit lamb, and roasted cauliflower—which has become an icon of the pop-up—make up a menu designed to be shared… or not. But the food is only part of the experience. Meshuga also boasts a strong identity, blending retro-funk decor, an open kitchen, and a laid-back atmosphere. It’s a restaurant designed to be enjoyed from lunch through after-work drinks and on to dinner, all based on a simple idea: to make guests want to linger a little longer.

The challenge has now taken on a whole new dimension. After sparking curiosity with a pop-up concept, Meshuga will now have to establish itself as a permanent fixture. This is excellent news for Geneva, which can count on a generation of young restaurateurs who continue to take risks, be bold, and invest. Following Umamido and CoinCoin, Raoul Weil is opening a new chapter in his career. All that’s left is to discover this new spot, which is sure to make a splash soon.