A new lease of life for l’Odéon, a bistro regaining its soul
As soon as you open the door, you immediately feel the bistro atmosphere, with bottle-green walls, napa tables and a bar at the back of the room. The second room is reminiscent of a jazz club, with its stone walls adorned with vintage posters, a piano and a guitar. The terrace welcomes the last customers who have decided to linger after their lunch to soak up the sun. A Parisian brasserie atmosphere, with a touch of bistronomy, supported by a brand new decor.
The Odeon duo
Guillaume Martin hails from northern France and trained in hotel management in Belgium. After a number of experiences in Michelin-starred establishments in France and Asia, he returned to Europe to be closer to his family and to participate in the Odéon project.
Benjamin Garin is a native of Greater Geneva. He cut his teeth at Le Vallon and Le Calamar, before joining Philippe Chevrier’s team. With all this experience behind him, he decided to embark on his own adventure by taking over the Odéon. At the end of 2024, he decided to refocus on the kitchen by selling the establishment, while remaining head chef.
There’s an immediate rapport between the two men, each of whom is an expert in his own field with a shared vision. Guillaume manages the administrative side of the business, while Benjamin heads up the kitchen, and both rely on a synergy between the dining room and the kitchen. “A team that gets along well, you can feel it immediately,” says Guillaume, convinced that people must always come first.
A desire for authenticity
Their ambition is to restore the reputation of this Geneva institution while preserving its soul. The menu remains in the hands of Benjamin, who likes to create while benefiting from Guillaume’s advice. The cult dishes are still there, but the wine list has taken a completely different turn. From 30 references of Genevan bistro wine to 300 diversified references, including a fine selection of French vineyards.
There’s no race for the stars here, but a desire to create a warm and friendly place, faithful to the brasserie spirit. Quality on the plate, authentic service and attention to detail are the guiding principles. They dream of an Odeon that’s busy all day long, like the Parisian brasseries where the terraces are always full. “As long as there are good products, good recipes and sincere service, the rest will follow.
