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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

Truffles card

We are pleased to serve fresh white truffles with the following dishes at CHF 8.50 per gram

Two fried eggs with creamy creamed spinach
9.50

Light risotto «Carnaroli»
*19.50 / 27.50

Homemade Tagliolini perfumed
with white truffle butter
*19.50 / 27.50

*small dish
All prices are in CHF and include VAT.

Winter parade menu

Duck liver terrine with grape gel, confit apple
and home-made gingerbread

***

Poached egg on glazed black salsify,
served with parsley root mousse and Perigord truffle

***

Red mullet fillet and scallops, served with bouillabaisse,
fennel, vegetable pearls, rouille sauce
and crunchy baguettes

***

Fried bison fillet with young vegetables,
Brussels sprout leaves and a potato foam

***

Brie de Meaux filled with mascarpone and winter truffles,
served with olive oil ice cream

***

Exotic fruit cake with coconut, Malibu,
mango-passionfruit cocktail and kiwi ice cream

6-course menu 110.00

5-course menu 104.00

4-course menu 94.00

À la Carte

Appetizer

Duck liver terrine with grape gel, confit apple and home-made gingerbread
32.50

Seared tuna on crunchy julienne vegetables, limes, coriander and a sweet-and-sour sauce, accompanied by a lime and mascarpone cream
32.50

Duo of marinated and roast langoustines with a beetroot trilogy and wasabi mayonnaise
35.00

Salad of red mullet and squid on jellied cream of leek, red onion and lime caviar
45.50

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

Cream of chickpea soup perfumed with sesame oil and served with seared scallops
14.50

Foamed parsnip soup with a rich bacon foam
14.50

Cream of white mushroom soupserved with toast and duck liver terrine
14.50

Main Dish

Home-made Gnocchetti Sardi with squid, Datterini tomatoes, chilli, olives and fresh basil
38.50
30.50*

Home-made pappardelle flavoured with bergamot, served with roast lobster
68.50
38.50*

Carnaroli lime risotto with courgette strips and roast langoustines
38.50
30.50*

Poached egg on glazed black salsify, served with parsley root mousse and Perigord truffle
40.50
32.50*

Pan-fried pike-perch fillet in a lightly smoked bacon cream with forest mushrooms and baked parsnips
53.50
45.50*

Red mullet fillet and scallops, served with bouillabaisse, fennel, vegetable pearls, rouille sauce and crunchy baguettes
55.50
47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
45.50
37.00*

Roast fillet of wild turbot on puréed Brussels sprouts with candied tomatoes and young leaf spinach
57.50
49.50*

Roast Challans duck breast with orange sauce on a bed of red cabbage, served with quince jelly and heritage carrot mousseline
48.50

Lightly roasted fillet of veal on sautéed artichokes accompanied by fondant potatoes with onions and bacon
57.50
49.50*

Fried bison fillet with young vegetables, Brussels sprout leaves and a potato foam
59.50
51.50*

Fried entrecôte of Wagyu beef with aubergines and confit onions
75.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 64.00

*small dish

Mediterranean cuisine in the restaurant Olivo

Enjoy exquisite culinary delights

Gault Millau – 16 points

Guide Bleu

Tripadvisor

Truffles card

Winter parade menu

À la Carte

Appetizer

Duck liver terrine with grape gel, confit apple and home-made gingerbread 32.50

Seared tuna on crunchy julienne vegetables, limes, coriander and a sweet-and-sour sauce, accompanied by a lime and mascarpone cream 32.50

Duo of marinated and roast langoustines with a beetroot trilogy and wasabi mayonnaise 35.00

Salad of red mullet and squid on jellied cream of leek, red onion and lime caviar 45.50

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

Cream of chickpea soup perfumed with sesame oil and served with seared scallops 14.50

Foamed parsnip soup with a rich bacon foam 14.50

Cream of white mushroom soupserved with toast and duck liver terrine 14.50

Main Dish

Home-made Gnocchetti Sardi with squid, Datterini tomatoes, chilli, olives and fresh basil 38.50 30.50*

Home-made pappardelle flavoured with bergamot, served with roast lobster 68.50 38.50*

Carnaroli lime risotto with courgette strips and roast langoustines 38.50 30.50*

Poached egg on glazed black salsify, served with parsley root mousse and Perigord truffle 40.50 32.50*

Pan-fried pike-perch fillet in a lightly smoked bacon cream with forest mushrooms and baked parsnips 53.50 45.50*

Red mullet fillet and scallops, served with bouillabaisse, fennel, vegetable pearls, rouille sauce and crunchy baguettes 55.50 47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon 45.50 37.00*

Roast fillet of wild turbot on puréed Brussels sprouts with candied tomatoes and young leaf spinach 57.50 49.50*

Roast Challans duck breast with orange sauce on a bed of red cabbage, served with quince jelly and heritage carrot mousseline 48.50

Lightly roasted fillet of veal on sautéed artichokes accompanied by fondant potatoes with onions and bacon 57.50 49.50*

Fried bison fillet with young vegetables, Brussels sprout leaves and a potato foam 59.50 51.50*

Fried entrecôte of Wagyu beef with aubergines and confit onions 75.50

Chateaubriand with potato gnocchi and seasonal vegetables per person 64.00

Dessert

Exotic fruit cake with coconut, Malibu, mango-passionfruit cocktail and kiwi ice cream 17.50

Lukewarm Olivo chocolate cake with vanilla cream, mandarin jelly and cinnamon ice cream 17.50

Black Forest gateau à notre façon Cherry cream and Amarena ice cream 17.50

Honey and pineapple slice with lemon meringue and sour cream ice cream 17.50

Brie de Meaux filled with mascarpone and winter truffles, served with 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 15

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