Our signature “World on Small Plates” menu brings you a selection of our favorite recipes from around the globe: Europe, Asia, Americas, Middle East & Africa.
We refresh it regularly to reflect each new season as well as the new ideas, inspirations, and discoveries of the team!
Europe
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BETTER THAN BUTTER
CHF 22Creamy burrata filled with a rhubarb-mint compote, served with sweet and sour bell peppers, buckwheat with roasted almonds, and toasted wholegrain bread
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AMALFI UMAMI
CHF 20Hand-cut beef tartare seasoned with an Italian colatura of tomato water and anchovies, tomato compote, citrus mayonnaise, “panne fritto,” basil gel, and grated bottarga
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HOLY MACKEREL
CHF 18Lightly seared mackerel fillet glazed with black garlic, translucent and pickled cucumbers, whole cherries in syrup, dill yogurt, and grated horseradish
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LES POINTES D’AMOUR
CHF 20Blanched white asparagus served with a creamy emulsion of morel mushrooms and white asparagus, pickled green asparagus tips, roasted hazelnuts, black lemon, and a vegetable miso reduction
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CARPE DIEM
CHF 28Tender octopus tentacle cooked crispy à la plancha, light pecorino cream sauce, mashed and glazed green peas, served with oranges done two ways
Americas
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ELECTRIC SASHIMIVICHE
CHF 20Tuna sashimi prepared ceviche-style with grapefruit, lime, smoky piquillo peppers, and sichuan button flowers
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CAUSA LOVE YOU
CHF 16Panko-crusted causas of vitelotte potatoes and ají amarillo, quinoa salad with a dressing of exotic fruit and herbs, salsa huancaína, lima bean hummus, cancha corn, and a snow of marinated egg yolk
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STEAK CHI-ME-CHURRI
CHF 29100g of Eat Me’s select entrecôte aged on the bone for 65 days, smoked tomato caviar with lemon zest, roasted mini-corn, glazed leeks, and chimichurri
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ONE-WAY TICKET TO LIMA
CHF 22Sea bream ceviche with leche de tigre, sweet potato served in an emulsion and as chips, choclo corn, chia seeds in passion fruit juice, pickled red onion, and rocoto pepper gel
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BARBACOA BODEGA
CHF 16Corn tortilla tacos of slow-cooked beef braised with honey, cinnamon and chipotle, served with guacamole, sour cream, queso fresco, pico de gallo and pineapple chutney
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ROLLING IN THE DEEP
CHF 26Warm brioche rolls filled with crabmeat seasoned with Greek yogurt, Thai basil and coriander, and topped with shredded king crab and ginger jelly
Asia
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TOSA SAMURAI
CHF 22Tataki of Label Rouge Scottish salmon glazed with ponzu sauce, served with daikon and kohlrabi sautéed with sesame seeds, candied yuzu, and an emulsion of yogurt and honey
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SHRIMP LOLLIPOPS
CHF 16Crispy shrimp lollipops served with a squid-ink infused yogurt dip
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NEW AGE GYOZA
CHF 20Homemade gyozas stuffed with Asian marinated veal brisket, served with a cream of roasted cashews, pineapple chutney, and a teriyaki demi-glace
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AUBERGE D’ASIE
CHF 18Roasted whole eggplant glazed with miso, sake and mirin; served with a vegan mayonnaise with sesame oil and yuzu, eggplant caviar with ginger, daikon pickles, cashews, sesame seeds seasoned with plum, and fresh herbs
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BONE-IN SHANGHAI
CHF 22Slow-cooked pork spare ribs rubbed with our tangy Asian marinade and served with a homemade sweet chili sauce
Middle East & Africa
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EXOTIC CATCH
CHF 25Fillet of meagre slow cooked and flame charred, served with a “tagliatelle” of multicolored zucchini, chickpea crumble, coconut milk sauce with turmeric and ginger
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MEGALOMANIOC
CHF 16Cassava fries with tamarind syrup coated in coconut and crispy onions, served with a purée of avocado and our Senegalese nokoss sauce of bell peppers, tomatoes, and ginger
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BIRD SONG
CHF 25Deboned chicken thigh cooked to a crispy finish and topped with a Persian sauce of citrus and saffron, served with Persian rice, barberries, roasted spring onion and black lemon
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ON THE LAM
CHF 26Reunion Island-style massalé curry of lamb, served with a salad of sweet potatoes and kaffir lime, picked vegetables, and crispy paratha
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HMMMMUS
CHF 14Purée of chickpeas topped with herbs, pine nuts, and olive oil; served with artisanal pita bread
Desserts
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PEACHES AND CREAM
CHF 15Revisited Catalan cream with fresh peaches, served with peach sorbet, praline of dried fruits and a hazelnut crumble
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CHERRY-PICKED BROWNIE
CHF 1575% dark chocolate brownie with ginger, dark chocolate cream, homemade cherry sorbet, whole cherries in syrup, and a hazelnut crumble
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A TASTE OF INSPIRATION
CHF 15Homemade pistachio ice cream, white chocolate emulsion, crumble, fresh raspberry, and chamomile syrup
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CARAMEL LOVERS IN NYC
CHF 15Vanilla cheesecake served with a side of salted butter caramel
Whether you are in a hurry or want to have a nice relaxing lunch, we have great offerings for you.
On Weekdays, our small plates are perfect for a fast & fun lunch of sharing and exploring, but we also offer our “International Big Plates of the Week” that provide a more traditional lunch format.
Celebrate Saturday at Eat Me
Our “culinary cocktails” are crafted using combinations of fresh ingredients and the highest quality spirits. Whether it is hand-squeezed juices, or our homemade infusions, each of our cocktails contains a special touch!
Europe
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walking on water 10cl
CHF 21Clarified milk punch with Havana Club 3 Años rum, Fernando de Castilla sherry oloroso, Chambord, caramelized figs, liquorice, mustard seeds, lime zest, and Coquelicot Gourmand black tea
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Burning Red 12cl
CHF 19Tanqueray gin, Campari, Cinzano 1757 vermouth, reduction of Delirium Red beer with balsamic vinegar, burnt red pepper
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Accidental Groove 10cl
CHF 18Pineau des Charentes, Jerusalem artichoke shrub, elderberry liqueur, verjuice, pickles
Americas
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Naughty Nog 12cl
CHF 24Bulleit rye, homemade crème of tequila (Don Julio Reposado) and peanuts, curaçao-caramel syrup, nutmeg-peanut salt
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TEPACHE MULE 20cl
CHF 22San Cosme Mezcal, lightly carbonated Mexican tepache of fermented pineapple, lime cordial
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Brave New World 12cl
CHF 19Pisco infused with Jamaican chili pepper, cranberry cordial, Malbec wine, whey of Manchego cheese, grated ancho pepper
Asia
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The Maharaja 10cl
CHF 18Tanqueray gin or Ketel One vodka, Herbal sakémouth, homemade cardamom liqueur, davana spray, lemon leaf
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mister miyagi 20cl
CHF 20Tanqueray gin, homemade “sakémouth,” lime-laksa cordial, guava juice, pasteurized egg white, spray of electric bitters
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Lost in Translation 10cl
CHF 24Nikka Coffey Grain whisky, pondicherry pepper tincture, homemade black garlic liqueur, hassaku pomelo cordial, pasteurized egg white, homemade cherry
Middle East & Africa
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Down the Nile 10cl
CHF 19Bulleit bourbon fat-washed with caraway seed oil, mahlab-honey syrup, lemon tincture
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Third Time’s the Charm 15cl
CHF 20Havana 7 rum, rum infused with selim pepper, carob molasses, bissap, citrus emulsion, kaffir lime
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Sumac Springs 14cl
CHF 19Ketel One vodka infused with Voatsiperifery pepper, homemade sumac liqueur, pomegranate cordial, ginger beer, sumac sugar
Four Corners
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Tarte Tatin 10cl
CHF 18Christian Drouin calvados, cordial of salted butter caramel and organic apple cider, apple juice
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Peru Picante 14cl
CHF 21Pisco infused with cancha corn, homemade liqueur of ají limón, caramel of rapadura sugar and Argentinian Torrontés white wine, pasteurized egg white
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DOWN THE RIVER IN A BARREL 8cl
CHF 22Zacapa 23 Solera rum, Trois Rivières VSOP rum, homemade Brazil nut vermouth – all aged in an oak barrel that has been rinsed with Bulleit Rye and Pierre Farrand triple sec, served with a spray of tonka bean bitters
Coolers
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Spice of Life 12cl
CHF 15Seedlip Spice 94 (non-alcoholic), grapefruit cordial, cranberry juice, ginger beer
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BISSAP 18cl
CHF 14Homemade juice of hibiscus and orange blossom, Bourbon vanilla, nutmeg
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Coffee & Cake 12cl
CHF 14Coffee, gingerbread syrup, sweetened condensed milk, peanut butter, nutmeg
Like our food, we offer a range of wines from around the world – both the “old” and the “new” – choosing wines that convey the spirit and “terroir” of the home region.
Our philosophy is to provide a range of wines that are accessible and approachable for all wine lovers.
