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If you would like to reserve a table by phone please call +41 41 418 56 61.

Mediterranean cuisine in the restaurant Olivo

Offering an impressive view from the spacious lakeside terrace and a stylish interior ambience, the restaurant Olivo invites diners to embark on a culinary journey in all weathers. Chef Hugues Blanchard and his crew will pamper you with a range of light and exquisite Mediterranean dishes featured on the lunch and dinner menus. Fine wines provide the perfect accompaniment to the delicious Mediterranean creations and complete the fine dining experience.

Enjoy exquisite culinary delights

Gault Millau – 16 points

Since October 2018, the restaurant Olivo has been featuring 16 Gault Millau points.

Guide Bleu

In the 2019/20 edition of the Guide Bleu, the restaurant Olivo was rated 7.0.

Tripadvisor

Tripadvisor honoured the restaurant Olivo with the 2019 Excellence Award.

360° view

Winter parade menu

Duo of marinated and roast langoustines from South Africa
with parsnips, cream cheese and herring caviar

***

Home-made pici alla carbonara
topped with a poached egg

***

Roast fillet of wild turbot on a bed of artichoke
and baby carrots à la Barigoule

***

Roast fillet of bison with a herb and pepper oil,
sautéed king oyster mushrooms and a potato foam

***

Brie de Meaux filled with mascarpone and winter truffles,
served with home-made fruit loaf and olive oil ice cream

***

Rich, delicate caramel pineapple cake,
honey cream and white chocolate and ginger ice cream

6-course menu CHF 108.00
5-course menu CHF 102.00
4-course menu CHF 92.00

À la Carte

Appetizer

Tuna tartare with cold-pressed avocado oil yuzu cream, herb sponge and coppa
32.50

Duo of marinated and roast South African langoustines on green asparagus with Parmesan shavings and balsamic vinegar
35.00

Ibérico de Bellota ham with chickpeas, Datterini tomatoes, frisée and home-made grissini
32.50

Carpaccio of monkfish with courgette, olives, pimientos de piquillo and lime mascarpone cream
32.50

Mixed leaf salad with balsamic dressing and home-made grissini
12.50

Fennel soup perfumed with saffron, served with a goats cheese toast
14.50

Cream of green pea soup with smoked tofu and lightly cooked char
14.50

Main Dish

Fusilli piselli verdi with sautéed asparagus and peas, served with young spinach perfumed with balsamic vinegar
36.50
28.50*

Home-made pici alla carbonara topped with a poached egg
38.50
30.50*

Spaghettini served with fresh pesto and lobster medallions
66.50
28.50*

Carnaroli risotto with sautéed morels, fava beans, peas and young spinach
42.50
34.50*

Lightly cooked filled of char on a bed of green and white asparagus, served with a lime and tomato vinaigrette
53.50
45.50*

Pan-fried pike-perch fillet served on a morel fricassee, new potatoes, peas and fava beans
55.50
47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
45.00
37*

Roast fillet of wild turbot perfumed with fennel blossoms, served with a sweetcorn sauce on sautéed artichokes, tomatoes and taggiasca olives
57.50
49.5*

Roast King pigeon from Maine with herbs from the Provence, broccoli, young carrots and giblets marinated in a vinaigrette
68.50
48.50*

Juicy veal steak under a lime and grissini crust, served with Romanesco, red onions and sweetcorn galettes
57.50
49.50*

Roast fillet of bison with capers, pine nuts and fava beans, served with courgette strips and a leek and potato cake
59.50
51.50*

Roast fillet of beef medallion in a rich port wine sauce, served with green asparagus and fondant potatoes with onions and bacon
57.50
49.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with sautéed king oyster mushrooms and sweetcorn galettes
per person 95.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 62.00

*small dish

These menus are served daily from 11:30 am – 1:30 pm.
Salad or soup of the day is included in the menu
(subject to change).

Schoko-Kaffee-Kuchen mit Vanilleglace

Mediterranean cuisine in the restaurant Olivo

Enjoy exquisite culinary delights

Gault Millau – 16 points

Guide Bleu

Tripadvisor

Winter parade menu

À la Carte

Appetizer

Tuna tartare with cold-pressed avocado oil yuzu cream, herb sponge and coppa 32.50

Duo of marinated and roast South African langoustines on green asparagus with Parmesan shavings and balsamic vinegar 35.00

Ibérico de Bellota ham with chickpeas, Datterini tomatoes, frisée and home-made grissini 32.50

Carpaccio of monkfish with courgette, olives, pimientos de piquillo and lime mascarpone cream 32.50

Mixed leaf salad with balsamic dressing and home-made grissini 12.50

Fennel soup perfumed with saffron, served with a goats cheese toast 14.50

Cream of green pea soup with smoked tofu and lightly cooked char 14.50

Main Dish

Fusilli piselli verdi with sautéed asparagus and peas, served with young spinach perfumed with balsamic vinegar 36.50 28.50*

Home-made pici alla carbonara topped with a poached egg 38.50 30.50*

Spaghettini served with fresh pesto and lobster medallions 66.50 28.50*

Carnaroli risotto with sautéed morels, fava beans, peas and young spinach 42.50 34.50*

Lightly cooked filled of char on a bed of green and white asparagus, served with a lime and tomato vinaigrette 53.50 45.50*

Pan-fried pike-perch fillet served on a morel fricassee, new potatoes, peas and fava beans 55.50 47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon 45.00 37*

Roast fillet of wild turbot perfumed with fennel blossoms, served with a sweetcorn sauce on sautéed artichokes, tomatoes and taggiasca olives 57.50 49.5*

Roast King pigeon from Maine with herbs from the Provence, broccoli, young carrots and giblets marinated in a vinaigrette 68.50 48.50*

Juicy veal steak under a lime and grissini crust, served with Romanesco, red onions and sweetcorn galettes 57.50 49.50*

Roast fillet of bison with capers, pine nuts and fava beans, served with courgette strips and a leek and potato cake 59.50 51.50*

Roast fillet of beef medallion in a rich port wine sauce, served with green asparagus and fondant potatoes with onions and bacon 57.50 49.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with sautéed king oyster mushrooms and sweetcorn galettes per person 95.50

Chateaubriand with potato gnocchi and seasonal vegetables per person 62.00

Dessert

Meringue with cardamom cream, a raspberry and balsamic ganache and home-made vanilla ice cream 17.50

Yuzu cream with orange on matcha Heidesand (traditional German biscuits), served with a sorbet of pink grapefruit and blackcurrant 17.50

Lukewarm Olivo chocolate cake with a strawberry and rhubarb compote and yoghurt ice cream 17.50

Rich, delicate caramel cake with raspberries, accompanied by a light lemon cream and home-made raspberry-peppermint sorbet 17.50

Brillat Savarin served with home-made fruit loaf and olive oil ice cream 17.50

Various home-made ice creams and sorbets per scoop 4.50

Cheese from the trolley  Selection of raw milk cheeses by Maître Fromager Rolf Beeler 18.00

Daily menus

Monday 13.03.

Menu 1 | CHF 22.50

Menu 2 | CHF 26.50

Menu 3 | CHF 28.50

Dessert | CHF 9.00

Tuesday 14.03.

Menu 1 | CHF 22.50

Menu 2 | CHF 26.50

Menu 3 | CHF 28.50

Dessert | CHF 9.00

Wednesday 15.03.

Menu 1 | CHF 22.50

Menu 2 | CHF 26.50

Menu 3 | CHF 28.50

Dessert | CHF 9.00

Thursday 16.03.

Menu 1 | CHF 22.50

Menu 2 | CHF 26.50

Menu 3 | CHF 28.50

Dessert | CHF 9.00

Friday 17.03.

Menu 1 | CHF 22.50

Menu 2 | CHF 26.50

Menu 3 | CHF 28.50

Dessert | CHF 9.00

Tisch reservieren im Restaurant Olivo

Tuna tartare with cold-pressed avocado oil yuzu cream, herb sponge and coppa
32.50

Duo of marinated and roast South African langoustines on green asparagus with Parmesan shavings and balsamic vinegar
35.00

Ibérico de Bellota ham with chickpeas, Datterini tomatoes, frisée and home-made grissini
32.50

Carpaccio of monkfish with courgette, olives, pimientos de piquillo and lime mascarpone cream
32.50

Mixed leaf salad with balsamic dressing and home-made grissini
12.50

Fennel soup perfumed with saffron, served with a goats cheese toast
14.50

Cream of green pea soup with smoked tofu and lightly cooked char
14.50

Fusilli piselli verdi with sautéed asparagus and peas, served with young spinach perfumed with balsamic vinegar
36.50
28.50*

Home-made pici alla carbonara topped with a poached egg
38.50
30.50*

Spaghettini served with fresh pesto and lobster medallions
66.50
28.50*

Carnaroli risotto with sautéed morels, fava beans, peas and young spinach
42.50
34.50*

Lightly cooked filled of char on a bed of green and white asparagus, served with a lime and tomato vinaigrette
53.50
45.50*

Pan-fried pike-perch fillet served on a morel fricassee, new potatoes, peas and fava beans
55.50
47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
45.00
37*

Roast fillet of wild turbot perfumed with fennel blossoms, served with a sweetcorn sauce on sautéed artichokes, tomatoes and taggiasca olives
57.50
49.5*

Roast King pigeon from Maine with herbs from the Provence, broccoli, young carrots and giblets marinated in a vinaigrette
68.50
48.50*

Juicy veal steak under a lime and grissini crust, served with Romanesco, red onions and sweetcorn galettes
57.50
49.50*

Roast fillet of bison with capers, pine nuts and fava beans, served with courgette strips and a leek and potato cake
59.50
51.50*

Roast fillet of beef medallion in a rich port wine sauce, served with green asparagus and fondant potatoes with onions and bacon
57.50
49.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with sautéed king oyster mushrooms and sweetcorn galettes
per person 95.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 62.00

Meringue with cardamom cream, a raspberry and balsamic ganache and home-made vanilla ice cream
17.50

Yuzu cream with orange on matcha Heidesand (traditional German biscuits), served with a sorbet of pink grapefruit and blackcurrant
17.50

Lukewarm Olivo chocolate cake with a strawberry and rhubarb compote and yoghurt ice cream
17.50

Rich, delicate caramel cake with raspberries, accompanied by a light lemon cream and home-made raspberry-peppermint sorbet
17.50

Brillat Savarin served with home-made fruit loaf and olive oil ice cream
17.50

Various home-made ice creams and sorbets
per scoop 4.50

Cheese from the trolley Selection of raw milk cheeses by Maître Fromager Rolf Beeler
18.00