These days every corner café will try to sell you a poké bowl (often just jamming salmon and rice together in a bowl) and there are a handful of specialised poké bowl restaurants in Geneva, but finding the real thing is rare.
We have tried them all – and we have very strong opinions about what makes a good one.
Firstly, it’s about the quality and freshness of the ingredients, the right combination of products and most definitely the sauce.
In our opinion, you’ll struggle to find a fresher tasting poké bowl than the Molokai version.
The restaurant was opened in September (2019) by friends, Michaël Weil (Swiss) and Raphaël Tamman (Swiss), who wanted to celebrate the Hawaiian dish they both love.
The two, who met during their hotel school days in Glion, also wanted to add individual touches gained from their respective foodie experiences working in restaurants and hotels in LA, Miami, London and Paris. The work with Isreali chef Aharon Politi who doesn’t believe in classic recipes!
It’s these innovate touches that make them stand out from the rest – they call themselves a ‘fusion’ poke bar.
We love that they don’t only offer white rice as a basis, but also quinoa infused with soya, and mixed with carrot and coriander, as well as cumin-spiced lentils with cucumber. Everything is prepared fresh on the day in the restaurant. No frozen food.