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Article posted: 10/16/2013 6:00 AM

Small plates burst with bold flavors at Geneva's Altiro

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Tilapia is the fish of choice in Altiro's interpretation of ceviche called al Cocktail.

John Starks | Staff Photographer

Chorizo, skirt steak and Chihuahua cheese comprise one of the most popular plates, al Alambre, at Altiro in Geneva.

John Starks | Staff Photographer

Roasting peppers tones down their heat and makes for a boldly flavored soup at Altiro in Geneva.

John Starks | Staff Photographer

Chef Jose Trejo, left, and his brothers-in-law Miguel Villanueva and chef Roberto Avila run Altiro Latin Fusion in Geneva.

John Starks | Staff Photographer

Sweet bites of plantains and strawberry jam complete the meal at Altiro.

John Starks | Staff Photographer

Al mejillon (mussels) served with Spanish chorizo and tequila sauce is an example of the fusion cuisine created at Altiro in Geneva.

John Starks | Staff Photographer

Handcrafted cocktails, like this pineapple margarita served in a clay cup from Mexico, are available at Altiro restaurant in Geneva.

John Starks | Staff Photographer

The main dining room at Altiro features a communal table.

John Starks | Staff Photographer

About this Article

Three brothers-in-law opened Altiro Latin Fusion in March in a small strip center off downtown Geneva's main drag. The place is quickly gaining fans, drawn by boldly flavored, beautifully presented small plates that draw on a number of global influences. We must have selected well from the menu, because there wasn't a morsel that didn't leave our mouths happy and bellies hungry for a return visit.
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    • Tilapia is the fish of choice in Altiro’s interpretation of ceviche called al Cocktail.
    •  Chorizo, skirt steak and Chihuahua cheese comprise one of the most popular plates, al Alambre, at Altiro in Geneva.
    •  Roasting peppers tones down their heat and makes for a boldly flavored soup at Altiro in Geneva.
    •  Chef Jose Trejo, left, and his brothers-in-law Miguel Villanueva and chef Roberto Avila run Altiro Latin Fusion in Geneva.
    •  Sweet bites of plantains and strawberry jam complete the meal at Altiro.
    •  Al mejillon (mussels) served with Spanish chorizo and tequila sauce is an example of the fusion cuisine created at Altiro in Geneva.
    •  Handcrafted cocktails, like this pineapple margarita served in a clay cup from Mexico, are available at Altiro restaurant in Geneva.
    •  The main dining room at Altiro features a communal table.
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