A table that tells stories, a stone’s throw from Geneva airport. From the dining room to the fondue chalet, Seventy5 brings several spaces together around one idea: travelling without leaving your table.
Our story
Seventy5 takes its name from its address: 75 avenue Louis-Casaï, in Cointrin. A number that became a point of departure. Travellers between two flights pass through, as do teams from Meyrin businesses and the airport area, Palexpo exhibitors and visitors, Geneva families on Sundays and Thursday-evening regulars. That mixed crowd has shaped the house as much as its menu.
From that variety came a brasserie kitchen open to the world, where European classics meet Asia, Latin America and the Middle East. Every plate is designed as a stopover: an ingredient from here, a spice from elsewhere, and the wish to surprise without ever overcomplicating.
The Chef’s kitchen
The kitchen is led by Chef Samuel Leboidre. His method comes down to two moves: choose the best ingredient available, often from a few kilometres away, then shift it slightly with a spice, a cooking technique or a sauce from another continent.
The menu changes with the seasons. Autumn brings wild mushrooms, truffle and Lake Geneva féra; summer opens the terrace to fresh plates and cocktails. Vegetarian and gluten-free diets are catered for at every service — just let us know when you book.
We take our cue from the altitude of the mountains, we cross borders freely, and we draw on the soul of the people we meet.
The Seventy5 manifesto
Our spaces
One address, several moods. Lunch in 45 minutes, dinner by candlelight, drinks with colleagues, or an entire evening booked just for you.
The dining room
75 covers, well-spaced tables and low lighting in the evening. This is the heart of the house, open for lunch and dinner.
The Summer Terrace
28 seats on the sunny terrace, in the shade of the trees, from May to the end of September. Blankets and patio heaters to stretch out the evenings.
Near the restaurant
Le Jardin
A year-round treat for families and anyone with a sweet tooth, with themed brunches.
Le Bar
The bartender’s signatures, revisited classics and Geneva wines by the glass. On Thursdays, Crafted Connections settles in from 5.30pm.
Fondue Chalet
Raw wood, sheepskins and fondue pots from November. Intimate, and available for private hire for team dinners and end-of-year parties.
Geneva terroir
Seventy5 holds the Ambassadeur du Terroir Genevois label. In practice, that means named producers, wines from Dardagny and the surrounding area served by the glass, and menus that give real space to local growers, cheesemakers and Lake Geneva fishermen.
The rest of the journey happens in the spices, chosen one by one, and in techniques brought back from elsewhere. The terroir sets the base; the journey sets the tone.
1
Sunny terrace
28
Seats on the terrace
4
Continents on the menu
At the heart of the Airport · Palexpo · Meyrin hub
Within a few kilometres, the north of Geneva brings together the international airport, the Palexpo exhibition centre and Meyrin’s business community. Seventy5 sits right in the middle of it all: the culinary stopover linking these places, a few minutes from each.
The airport
Two minutes from the terminal, linked by the free Crowne Plaza Geneva shuttle. Lunch before boarding, dinner on arrival or a stopover between flights, with no stress and no detour.
Palexpo and the Arena
Five minutes from the exhibition halls and the Arena. A business lunch during a trade fair, a team dinner for exhibitors or a meal before a concert: leave the crowds behind and sit down in peace.
Meyrin
On the doorstep of the town and its business parks. For local teams: the lunch menu served in 45 minutes, Crafted Connections on Thursdays and tailor-made company meals.
Coming to see us
Avenue Louis-Casaï 75–77, 1216 Cointrin, two minutes from the airport, five minutes from Palexpo and a few stops from the city centre. The free Crowne Plaza Geneva shuttle runs to the terminal, private parking is free for restaurant guests, and every space is step-free.
Opening hours, directions and frequently asked questions are all on the contact page.
