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GlooGloo is a chic street food cafe restaurant where you can find poké bowls as a master piece, salads and tasty desserts. Every two months we propose poké signed by star chefs of the region. At weekends the menu is different, from the beginning of 2023 brunch is offered.
There are also excellent coffees and lattés to drink, accompanied by small delicacies.
The place is designed to make you feel good in a warm environment in the centre of Geneva. The plus: the window of the take-away directly overlooks the Bel-Air tram stop.
Tucked away on the ground floor of Confédération Centre, on Geneva’s Left Bank, GlooGloo is a chic street-food café-restaurant launched by a young couple, Linda and Issam El Yagoubi. From its opening, the venue set out to bring together fast, casual dining and a genuine culinary standard, drawing on a network of chefs from the Geneva region.
GlooGloo’s menu was developed with the help of Franck Meyer, former chef of the Japanese restaurant Umami and a close collaborator of Michel Roth at Le Bayview (Hôtel Président Wilson, rated 18/20 by GaultMillau). This collaboration results in recipes designed to combine quick service with high-quality flavour, in a carefully designed space. On the menu: customisable poké bowls, salads, wraps, and a range of hot and cold drinks — specialty coffees, lattes, juices and smoothies. On Uber Eats, the venue is listed under several categories (Hawaiian, Japanese, Asian and French cuisine, halal options) and holds a rating of 4.3/5 based on 46 reviews.
The poké bowl is the house signature dish. Each bowl is fully customisable — base, protein, toppings and sauce, including GlooGloo’s own house sauce. Vegan options are available, made with ingredients such as quinoa, black rice, avocado or falafel, alongside wraps and açaí bowls. The menu also includes homemade desserts.
The concept launched with the direct involvement of several starred chefs from the region, brought together through the “Chefs Goutatoo” network set up by Franck Meyer. Michel Roth, Jean-Marc Bessire and Vincenzo De Rosa (Café de la Place, Plan-les-Ouates, rated 15/20 by GaultMillau) each created their own version of the poké bowl. Vincenzo De Rosa, for instance, drew on his Italian roots with a bowl of black venere rice, tomatoes, mozzarella, tuna and pesto; Michel Roth presented a version built around beef tartare. According to Confédération Centre, these collaborations are refreshed every two months — a pace confirmed at the brand’s 2023 launch, though we were unable to verify whether it still holds true today.
Weekend brunch and takeaway: services built around convenience
Since 2023, GlooGloo has offered a weekend brunch menu, including pastries and sandwiches. For those in a hurry, a takeaway window opens directly onto the Bel-Air tram stop, making it possible to grab a coffee or a meal quickly without stepping inside.
GlooGloo’s offering appeals to a varied clientele:
GlooGloo’s quality is built on a careful selection of local products and deliveries of fresh vegetables. Fish is chosen to a standard worthy of the finest tables, ensuring impeccable flavour in every bowl. “Made in-house” is the rule — from sauces to desserts, everything is prepared on site. This attention to detail, combined with the skill of the baristas, guarantees an experience where respect for the product remains the top priority.