Restaurant Et Caetera

Born in Bari in Apulia, Carmine Capasso has been a chef for more than thirty years with experience of working in a range of Italian establishments.

Arriving in Geneva in 2009, he decided to set up a concept restaurant which opened its doors in March 2014. He called it "Et Caetera" because, in addition to the Italian specialities he serves there, he also has a range of antiques on sale. Passionate about artwork and furniture from all eras, he loves creating a decor which changes regularly, depending on what he finds to put on sale in the restaurant. So you never eat in the same place twice at Restaurant Et Caetera

Carmine's establishment has a dining room that can accommodate forty covers as well as two small terraces with a total capacity of fifty covers. So Restaurant Et Caetera is perfect for organising private events such as birthday parties, weddings, christenings, etc.
 
Supported by a team of four, Carmine offers Italian dishes including numerous fish specialities. Each quarter there is a new menu. 

Don't hesitate to consult the online gallery to discover for yourself the atmosphere and range of dishes at Restaurant Et Caetera.

Carmine and his team are looking forward to seeing you!