HÔI AN

Hôi An is the first restaurant from Lara Mai Vo Van — one of the two founders of Spoon Food Hall, also behind the Street Food Festivals in Geneva, Nyon and Neuchâtel — and her sister Maria Xuan. Together, they bring a Vietnamese street food to Geneva that tells the story of a bond between two lands, Switzerland and Vietnam. Welcome to a world where Vietnamese cuisine is served straight from the heart.

What will you find at Hôi An?

Stepping up to this Vietnamese restaurant in Geneva means discovering a menu that celebrates the balance between traditional street food and careful execution. The offering draws on a selection of emblematic Vietnamese street food specialities, prepared with quality ingredients to satisfy even the most demanding palates.

The menu features a range of colourful, nourishing dishes:

• Crispy Banh Mi with flavourful fillings — the house speciality, praised by Gault&Millau as one of the must-try items at Spoon Food Hall.
• Generous Bo Bun, where the freshness of cucumber meets the warmth of stir-fried beef.
• Handmade nems, as finely crafted as they are golden.

The house signature also lies in its broths and seasonings, built around Nuoc Mam — the fermented fish sauce that is central to Vietnamese cuisine, chosen here for its purity and aromatic intensity.

A feast for the senses at Spoon Food Hall: exceptional street food

Hôi An’s standout strength lies in its ability to elevate street food classics into a refined dining experience, right at the heart of Spoon Food Hall. What sets Hôi An apart is arguably its take on traditional street food: a constant interplay of hot and cold, crunchy and soft, sour and sweet.

Every noodle bowl and every sandwich is built with precision. Fresh herbs — coriander, mint, Thai basil — bring their signature lightness. This is food made for the moment, prepared to order, keeping the full intensity of Southeast Asian flavours intact.

A story of heritage: two sisters, a Vietnamese legacy

Hôi An was born from the intertwined paths of Lara Mai Vo Van and her sister Maria Xuan, both carrying a Vietnamese family heritage they chose to share with Geneva through this, their first restaurant. The house holds to recipes passed down through the family, respecting traditional preparation methods — from fermenting sauces to balancing marinades.

For those who want to take a taste of it home, a takeaway service is available on site, within Spoon Food Hall.

Who is Hôi An for?

Hôi An’s cuisine draws a cosmopolitan crowd, much like Confédération Centre itself:

• Professionals looking for an escape: for city-centre workers, Hôi An offers a lunch break that’s healthy, light, and full of flavour.
• Asian food enthusiasts: purists will recognise the authenticity of the flavours, while the curious will be won over by the modern presentation.
• Families and street-food lovers: the convivial atmosphere of Spoon Food Hall is well suited to sharing nems or spring rolls.
• The nostalgic and well-travelled: anyone who has set foot in Vietnam will find that same feeling at Hôi An, in the scent of Nuoc Mam and the freshness of the herbs.

Food made with heart

The craft at Hôi An rests on a daily standard: made-in-house isn’t an option, it’s a promise kept from the moment the kitchen opens. While the influences are Vietnamese, sourcing favours quality local products wherever possible — in keeping with the other stalls at Spoon Food Hall, where breads, doughs and sauces are all prepared on site.