GENEVA & ZURICH
N#ICE GASTROBAR - MODERN MEDITERRANEAN CUISINE
A JOURNEY OF THE FIVE SENSES BETWEEN SEA AND LAND
FIVE RESTAURANTS, FIVE MOODS,
ONE CONCEPT
CHOOSE YOUR N#ICE GASTROBAR
THE N#ICE PROJECT
GASTRONOMIC DISHES WITHOUT FOOD WASTE?
THE SECRET REVEALED BY THE N#ICE PROJECT
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Following many years of research, the new production technology has been created allowing the mise en place to be cooked, stored, delivered and heated without the products losing their qualities. The N#ICE technology was then patented and thus The N#ICE Project was born.
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The dishes are produced and delivered respecting the strictest hygiene, each portion is individually wrapped and stored. The dishes are cooked with high quality products, costs are kept under control and food waste is almost non-existent - something completely unimaginable in a concept of traditional gastronomy.
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The result?
A creative concept of modern Mediterranean gastronomy, biodynamic wines and frozen signature cocktails.
3 Gastrobars are open in Geneva, in the emblematic places of the city - Rive, Place du Molard and Quartier des Banques.
2 Gastrobars are planned in Zurich - in the old town and in the banking district. ​
ANATOLY KOMM
A RESTAURATEUR'S DREAM COMES TRUE WITH N#ICE GASTROBAR
After studying geophysics, Anatoly Komm started working in the IT sector. However, it was his interest in the culinary arts, which he discovered at the age of four, that became his calling. After working in some legendary restaurants throughout Europe and Asia and discovering the flavors of the world, he created
The N#ICE Project - a gastronomic concept of modern Mediterranean cuisine aimed at reducing food waste.
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THE 50 BEST RESTAURANTS IN THE WORLD
PRESIDENT OF THE BOCUSE D'OR SELECTION
ALBA WHITE TRUFFLE AWARDS 2008: BEST CHEF OF THE YEAR
MULTIPLE AWARD WINNER:
"BAY LEAF", "TIME OUT", "GQ MAN OF THE YEAR"