REAL AMERICAN BBQ.
MADE IN GENEVA. FAMILY-OWNED.
SMOK’ED started with Ed, a Florida native from Bradenton with a lifelong love of American BBQ and a simple idea: bring the real thing to Geneva.
Inspired by the longstanding BBQ traditions of the United States, we smoke our meats low and slow for up to 16 hours over fruit wood from Valais.
Our meat is sourced in Switzerland, seasoned by hand and smoked right here in Geneva. Our pickles, sauces and desserts are made in-house.
American BBQ at heart. Swiss ingredients. Generous hospitality.
AND THE NAME? SMOK’ED. SMOKE + ED.
you get the idea.
WHAT WE MEAN BY 100%.
Nothing on this list is a rounding-up. Every one of them is either true all the way, or it isn't on the list.
OUR PHILOSOPHY
Three principles that decide almost every call we make in the kitchen — including the ones that cost us money.
We use quality ingredients and source them from regional suppliers as much as possible, to lessen our carbon footprint.
We prepare our food fresh every day, so some products aren't always available at closing time. Thank you for your understanding — and for helping us reduce food waste.
We've carefully selected our suppliers and partners to support fair trade and a responsible supply chain that benefits the community and the environment.
BEST OF THE BEST.
We take inspiration from America’s great BBQ regions — St. Louis, the Carolinas and Texas — bringing a little of each tradition to Geneva.
NOT FAST FOOD. CASUAL FOOD.
Real American BBQ takes time. Our meats are seasoned by hand and smoked low and slow.
The atmosphere is casual. The cooking isn’t rushed. Come as you are, grab a drink and TASTE THE LOVE.
BUILT FROM SOMETHING OLDER.
Before SMOK’ED served its first brisket, parts of the restaurant had already lived another life. Reclaimed wood from an old farm in Vaud became our floor, bar and outdoor tables, while much of the furniture was handmade or sourced second-hand.
SMOK’ED was created and redesigned according to the philosophy of "Upcycling" — that is, with 100% recycled and reused materials.
All of the wood used to transform SMOK’ED into how it looks now was repurposed from the demolition of an old farm in the canton of Vaud. The furniture is either handmade or came from independent antique dealers.
OUR STORY SO FAR.
A farm demolition, a second-hand smoker and a family that wouldn't let it go. Here's roughly how we got from there to here.
Ed brings his love of American BBQ together with a Swiss family and one slightly ambitious idea: bring real American BBQ to Geneva. SMOK’ED opens at Rue de la Madeleine 8 in November 2021. Swiss meat, American BBQ and a restaurant largely built by hand.
A year of smoking, testing, learning and refining what SMOK’ED would become.
Our Original BBQ Sauce makes its way from the kitchen into the bottle.
In February, our little electric Microlino joins the family. We name it SMOK’EY and start making some of our local runs around Geneva electric.
SMOK’ED goes beyond Rue de la Madeleine, bringing our BBQ to weddings, corporate events, festivals and private parties across the region.
Five years of smoke, sauce, mistakes, improvements and a lot of BBQ. Still family-owned. Still smoking in Geneva. Still hungry for what comes next.
OUR BBQ HAS BEEN FEATURED IN:
THE PLACE.
Come for the BBQ. Stay for the atmosphere. Welcome to our little corner of America in the heart of Geneva.
