Table Brute.
PRIVATE ROOM
Upstairs, seating for up to 30 people, with a projector. Ideal for team meals, business lunches, meetings and workshops.
GROUP DINNERS
40 to 50 guests across two floors, 64 maximum. Set menus, drinks charged on consumption, bar tab possible.
DRINKS RECEPTIONS & END-OF-YEAR PARTIES
Up to 55 people standing in the main room. Exclusive use of the entire venue for your corporate events and networking activities.
BUSINESS LUNCHES
A short, efficient daily menu. The Chef's Table, facing the kitchen, reserved exclusively for you. Upstairs, more discreet, for confidential meetings.
Groups, events & private hire
events@tablebrute.com — 022 840 02 02. We'll get back to you quickly.
SINCERE, BOLD, UNPRETENTIOUS COOKING
Raw, fresh, local produce. Chef Loïc Noumédor cooks what Geneva, French-speaking Switzerland and Haute-Savoie have to offer, season by season: a short menu, renewed every season and built around sauces.
Swiss meat, fish and vegetables from local producers. At lunch, a daily set menu from Monday to Friday. In the evening, à la carte dining, a chef's table facing the open kitchen and a terrace on a quiet street. The restaurant holds the Swiss Fait Maison (homemade) label.
PAUL KEENAN
Founder and owner
Originally from Jersey and living in Geneva since childhood, Paul Keenan cultivates a subtle vision, born between his island roots and his deep attachment to the city.
Drawing on his extensive experience in the hospitality industry, he envisioned Table Brute as a vibrant and evolving space. In 2025, he spearheaded the transformation of two locations: Café Louve in Lausanne, which became La Société, and a restaurant in Geneva, which became Table Brute.
At Table Brute, he rethinks the space and the welcome with sobriety and exacting standards, in line with a vision centered on seasonality, simplicity and intention.
