Welcome on the internet website of the
RED OX Steak House in Geneva

A MUST in Geneva

In November 1968, at the crossing of the Rue de l'Athénée and the Boulevard des Tranchées, was born in Geneva the Red Ox steak house - typically represented by the famous red ox head picture.

The spirit

At the time that huge lounge definitely in modern and orignal style was clearly reflecting the revolution that was going on in all artistic areas. Direct or indirect lights sculpted in a white concrete ceiling made of one big piece, polished wood walls, huge glass windows, it's all here like before, 39 years ago. Sepia pictures representing cows, ox and cowherds from the beggining of the 20th century decorate the walls.

There is a choice of three distinct atmospheres: the restaurant (60 seats), the Brasserie (60 seats) and the bar (14 seats).

When entering, the customer discovers a real butcher's stall in front of him, which is part of the grill where the chef grillardin cooks in front of the customers. All this in a Champel-Florissant area so used to discrete and cosy tea-rooms.

68, a fabulous year!

At that time, customers and professionals would not have bet a dime on more than a few months of activity for the newcomer, celebrating today almost 39 years of uninterrupted service! Uninterrupted, that is the word, because, another rare issue in Geneva, the Red OX steak house never closes!

365 days a year, from 7:30am till midnight, everyone is welcome.

Welcome, that is the word once again, because - another rarity - the staff almost does not change until they retire definitively and quite a big few of them have more than 10, 15, even more than 20 years of service.
New staff have no other choice than to integrate the old team in the Red Ox spirit. The ones who shall not get used to that spirit will naturally quit, the others will spend there, why not, their whole professional life.

«In nearly 40 years of bar tending we have - more or less well! - rebuilt the whole world. We have wildely - and sometimes loudly! - had parties within the vast area of the Brasserie and calmly had dinner in the restaurant.

These three different atmospheres, set together but not mixed, are the least original characteristic of the place.

And what is even more enchanting is that you get good food!

At the bar, at the Brassserie, in the restaurant, the food and service are the same, discrete and warm. Whoever you are and wherever you are seated.»

Testimony of an old regular customer

The dishes

Since the 1st of march 1999, Claude Aymard is the new captain of that mythical place of the "Plateau de Champel", probably the very first of its kind in an austere and middle class quarter.

Young at heart, Claude Aymard started as a chef in the most reputable and wellknown places of Geneva, before taking the direction of a staff of 15 waitresses and waiters plus 5 cooks and specialized chefs.

Always willing to satisfy his customers at the best, Claude Aymard has refreshed all the seats in 2005, and he is planning to change the curtains before the end of this year.

But what customers, which are for a big part old regular ones, are really interrested in is the famous menu and its choice of exceptional pieces of meat, a choice now enriched with salads,delicious fishes and even a vegetarian dish. Sauces (house made butter sauce and sour cream) are complementary from the house.

The pieces of meat are chosen with the most delicate attention, from Swiss origin, from the french Charolais for the "tranches parisiennes" or from South-America. When the season arrives, our hungry mouth appreciate and welcome the green aspargus from California, then the white ones from Cavaillon followed by the freshly picked up melons. And let us not forget the wild meat in the right season nor the oysters and the mussels in december.

The house made desserts will please the fussiest appetites: apple tart "minute", Diplomate Pudding with crème anglaise or a vast choice of ice creams to end up a delicious meal of the highest quality served with a choice of fresh vegetables and country baked potatoes.

With the arrival of the "Beaujolais nouveau", Claude Aymard proposes a brand new choice of Magnum wine bottles (Crozes-Hermitage or Bordeaux) to complete an already vast choice of wines at a very affordable price.