europeOrigins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Poultry – Switzerland/France ;

Sea bream – Spain ; Tuna – Philippines ; Shrimp – Vietnam ; Turbot – Spain. Prices in CHF; inclusive of 7.7% VAT

BETTER THAN BUTTER CHF 18Burrata seasoned with extra virgin olive oil, served with a crumble of black olives & rosemary, marinated cherry tomatoes and basil jelly While there is already a rich cream within each beautiful ball of burrata, we make our filling even more fresh by adding our tantalizing homemade basil jelly. Then, to complete this Italian specialty, we serve it with a crumble of black olives and a confit of marinated cherry tomatoes. Without any doubt, it’s truly better than butter!

EN ATTENDANT TARTARE CHF 16Beef tartare seasoned with smoked salt from Guérande, served on a cream of goat cheese and horseradish, and topped with pickled mustard seeds, roasted hazelnuts and an estragon coulis Since the opening of Eat Me, we have constantly served an Italian-inspired version of beef tartare. While we were hesitant to break our streak, we remembered Samuel Beckett’s quote that “habit is a great deadener.” So, for this menu, we move our tartare to France and use a selection of traditional French ingredients: smoked sea salt from Guérande, goat cheese, roasted hazelnuts, pickled mustard seeds, and tarragon. In combination, this cornucopia of contents creates a new, clear-cut classic.

SICILIAN SHORE CHF 18Slow-cooked turbot fillet served with our version of Sicilian “caponata” of aubergine, tomato, celery, pine nuts and capers, and garnished with fermented nectarinesOn an island known for its fresh fish, rich pasta, and family-style cooking, perhaps Sicily’s most famous dish is the “caponata.” A mix of fresh aubergine, tomato, celery, pine nuts and capers – this colorful mélange reflects the diverse culinary and cultural influences that have affected the isle across the centuries. We’re placing this quintessential Sicilian side dish next to a beautifully slow-cooked fillet of turbot to bring you a genuinely timeless taste.

EAT ME’S BABY “WOW” BURGERS CHF 14Mini veal burgers seasoned with white truffle oil and parmesan, caramelized red onions, melted brie, crispy bacon, and our homemade honey mustardMost people associate hamburgers with the United States, but the name actually traces its roots back to Hamburg, Germany. In this spirit, we’re emigrating our mini burgers back to Europe, but not quite all the way to Deutschland. We first stop in Italy to make use of an inspired mix of veal, truffle oil & parmesan to replace the beef patty. Then, we move to France to exchange the traditional Americano toppings for brie and honey mustard. We did, however, decide to keep the new world crispy bacon. The result of this voyage is simply “Wow!”

americas Origins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Poultry – Switzerland/France ;

Sea bream – Spain ; Tuna – Philippines ; Shrimp – Vietnam ; Turbot – Spain. Prices in CHF; inclusive of 7.7% VAT

TRAVELING TIRADITO CHF 16Sea bream tiradito with our homemade “leche de tigre” infused with Mezcal; served with pineapple, avocado, cocoa nibs, fresh red chili peppers, and chipotle-corn flour chips Tiradito was developed as an offshoot of ceviche in Peru, where modern chefs have taken influence from many cultures including the Japanese. Since then, it has moved across the Americas and out to the world in many forms and flavors. Mezcal, on the other hand, can only be made in Mexico -- most famously in Oaxaca. Yet, we have taken this smoky libation to liven up our “leche de tigre” and service it with avocado, pineapples and chili peppers. A tiradito that will surely make you travel.

PURPLE PERU CHF 14Peruvian causa of purple potatoes and queso fresco served with a salad of quinoa, sweet potato, celery, pickled red onions, “cancha” corn nuts, roasted baby corn, and our sour cream with fresh herbs Although native to Peru, purple potatoes have been traveling the globe since the 16th century. We have prepared this colorful spud into the popular Peruvian plate – the causa – and paired it with a bed of quinoa and sweet potatoes. Purple paradise.

WHAT A JERK! CHF 16De-boned chicken ballotine marinated in a spicy blend of Jamaican spices, served with its crispy skin, smoked pineapple purée, charred baby corn and “jerk” condimentWe first discovered Jerk chicken in Kingston, devouring it straight from the street vendors’ barbeques. With juicy meat and quintessential Jamaican spices, this food souvenir will be etched in our minds forever. To bring you this punchy taste of the islands, we slow cook our chicken with jerk spices but keep the skin nice and crispy, and then serve it with a smoked pineapple purée and burnt baby corn. All we can say is: “What a Jerk!”

ELECTRIC SASHIMIVICHE CHF 16Tuna sashimi prepared ceviche-style with grapefruit, lime, smoky piquillo peppers and Sichuan button flowersPrepare for a shock! This dish is mid-way between sashimi and ceviche. Tuna is covered in a light salsa of lime, grapefruit and smoky red peppers. But to eat this creation, first start with the Sichuan button flower. Give it 10 seconds before digging into the rest. It will be electrifying!

BARBACOA MARQUITOS CHF 15Soft-shell corn tacos of braised beef garnished with hot chipotle salsa, sour cream and queso frescoYears of refinement went into Marquitos’ take on the ultimate Cali-Mex taco. Beef is slow cooked in his special blend of herbs and spices, shredded and then piled onto soft, authentic corn tortillas. Served with queso fresco, sour cream and the best chipotle salsa in town.

STEAK CHI-ME-CHURRI CHF 18100g of hanger steak served with corn done three-ways: in a light emulsion, as a crunchy salad condiment and popcorn; served with chimichurri sauceChimichurri sauce is the second-best thing to ever happen to steak (second only to a pairing with a fine red wine!). Every Argentine has his favorite recipe, and we have tried dozens to perfect our rendition of this marvelous herb condiment. We serve this succulent steak with a trio of masterful musings of maïs.

asia Origins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Poultry – Switzerland/France ;

Sea bream – Spain ; Tuna – Philippines ; Shrimp – Vietnam ; Turbot – Spain. Prices in CHF; inclusive of 7.7% VAT

NEW AGE GYOZA CHF 16Homemade gyozas stuffed with Asian marinated veal brisket, served with a cream of roasted cashews, pineapple chutney and a teriyaki demi-glace The tradition of Dim Sum is believed to date back as far as the Jin Dynasty, though the modern practice came to life only more recently in Cantonese culture. Choosing from its wide variety of dumplings, rolls, and buns, we have decided to make a Jiaozi (aka gyoza) to bring you our twist on the tradition. Dim Sum, Yum!

RELISH YOUR TOFU CHF 14Fried tofu, pickled prune and cucumber, translucent green apples and sweet chilis, served with our vegan coleslaw We love tofu for its flexibility and vegan friendliness, so we cherish any opportunity to try out new combinations. This season, we take our tofu to a tangy new tier! Mixing crunchy fried tofu with a selection of pickles, chili peppers, translucent apples and a fresh, vegan coleslaw, we’ve created a torrent of new textures. A tofu dish to relish.

BONE-IN SHANGHAI CHF 18Slow cooked pork spare ribs rubbed with our tangy Asian marinade and served with a homemade sweet-chili sauceThis dish is aptly named for its robust Asian marinade. Slow cooked overnight, the ribs are as tender and as flavorful as any you will find. Guaranteed to leave your fingers sticky and your mouth ablaze with a delightful tang.

SHRIMP LOLLIPOPS CHF 16Crispy shrimp lollipops served with a squid-ink infused yogurt dipOur “shrimp on a stick” is a modern interpretation of a favorite Asian street food. Covered with Krupuk (Indonesian crackers) and lightly fried, they come with squid ink infused yogurt for your dipping pleasure. Go on -- pick a stick and dip.

middle east & africa Origins of seafood / meat: Beef – Switzerland/EU ; Veal – Switzerland/France ; Lamb – France/EU ; Pork – Switzerland ; Poultry – Switzerland/France ;

Sea bream – Spain ; Tuna – Philippines ; Shrimp – Vietnam ; Turbot – Spain. Prices in CHF; inclusive of 7.7% VAT

KANAFEH CANAPE CHF 14Confit of roasted aubergine, feta cheese, sundried tomatoes, and nuts, rolled in Kanafeh pastry, bell pepper confit and zucchini stuffed with vegan mayonnaise and datesNormally, Kanafeh is a crunchy, sweet dessert pastry, but in typical Eat Me fashion we have rebuilt this Palestinian favorite with our own interpretation. Keeping the cheese and pastry, we take a turn towards savory by adding roasted aubergine and sun-dried tomatoes. Savor the twist.

ABC - AFRICAN BISSAP COD CHF 16Cod fillet cooked with hibiscus flowers and served with vanilla flavored onions, a creamy peanut sauce and a carrot / ginger purée A popular drink in Senegal and around West Africa, “bissap” has already made an appearance on our cocktail menu. This amazing hibiscus-based beverage also inspired our Chef, who has created a simple but powerful new dish. He cooks a cod fillet with delicate hibiscus flowers and serves it with a flavorful carrot/ginger purée and a creamy peanut sauce. While the dish is complex to make, ordering it is as easy as ABC!

HAKUNA MATATA CHF 12Crunchy cassava fries, onion chutney, avocado purée, tomato-chili coulis, and pecan nutsWe discovered this simple yet delicious Kenyan street food at the Mombasa lighthouse while waiting to take the ferry to Diani Beach. The area is a famous hangout for the locals and the perfect place to forget about your worries for a while with a favorite snack food. We serve our cassava fries with combination of spicy tomato and refreshing avocado sauces, so no worries if you want it hot or not. Hakuna Matata.

SULTAN’S PALACE CHF 18Lamb slow cooked for 18 hours with a harissa marinade, then pressed and grilled before serving; accompanied by bell peppers in different textures and a sweet chili condiment infused with mintWhen creating this Middle Eastern plate, we wanted to take food from the street and make it worthy for a palace. We slow cook spicy harissa marinated lamb for 18 hours before cutting it into thin slices, pressing it and finally grilling it warm just before serving. To complete the royal feast, we complement it with a variety of rich condiments including our homemade coulis of bell peppers, chili and mint.

HMMMMUS CHF 12Chickpea purée topped with herbs, olive oil, and served with artisanal pita breadOur favorite hummus recipe in the world! We have borrowed ideas from many different sources to create the ultimate purée of chickpeas. We make it with a drizzle of olive oil and fresh herbs, then serve it alongside artisanal pita bread... hmmmm!

Prices in CHF, inclusive of 7.7% VAT

desserts

breadsBREAD ASSORTMENT CHF 5

ARTISANAL PITA CHF 5

GLUTEN-FREE BREAD CHF 5Our breads are served with butter and extra virgin olive oil

dessertsPINA COLADA ESCAPE CHF 12A gourmet “rendez-vous” of pineapples, coconut and rum in different texturesIf you like Pina Coladas, and getting caught in the rain; If you like the feel of the ocean, and the taste of champagne; If you like making love at midnight, in the dunes of the cape; This is the dessert that you looked for, order it and escape!

CHOCOLATE AND FLOWERS CHF 12A surprise discovery of chocolate, hibiscus and cacao nibsLooking for something to sweep you off your feet? Or just want a little more mystery in your life? We’ve got just the thing. We won’t ruin the surprise of this secret discovery, but we think it’s as good as chocolate and flowers.

CARAMEL LOVERS IN NYC CHF 12Vanilla cheesecake served with a side of salted-butter caramelWe’ve taken a classic cheesecake and turned it into a caramel lover’s dream. A delicious vanilla base and your own pot of salted-butter caramel sauce to coat as you see fit. Go ahead and indulge.

MRS. MAPLE’S PECAN PIE CHF 14Decadent pie of pecans caramelized in maple syrup, served with our homemade carrot, ginger and chamomile sorbetAn incredible invention of the southern United States, the pecan pie is now popular all across America. We’ve tried to outdo the kings of excess, by making a super-indulgent version of an already decadent dessert. Our trick: caramelizing the pecans in maple syrup before baking. And, to add a modern touch to this traditional pie, we top it off with a lovely sorbet of carrot, ginger and chamomile. Try a little taste of southern hospitality!