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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 2014/15 edition of the Guide Bleu, the restaurant Olivo was rated 7.0.

Tripadvisor

Tripadvisor honoured the restaurant Olivo with the 2014 Excellence Award.

360° view

Spring parade menu

Salad of red mullet and squid with La Ratte potatoes,
rocket and red onion, perfumed with lime

***

Spaghettini with fresh pesto and pan-fried lobster medallions

***

Monkfish medallions on a bed of grilled white asparagus,
radicchio and roasted pistachios

***

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

***

Gorgonzola Dolce from Valsassina with olive oil ice cream

***

Raspberry and cardamom cream millefeuille,
served with crème brûlée perfumed with pistachio and vanilla ice cream

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

À la Carte

Appetizer

Salad of red mullet and squid with La Ratte potatoes, rocket and red onion, perfumed with lime
35.00

Duo of marinated king crab and roast langoustines on a bed of cucumber carpaccio with seaweed caviar
35.00

Marinated salmon and Obsiblue blue prawn tartar with a small Greek salad and a wild garlic jelly
34.00

Ibérico de Bellota ham and Lardo di Colonnata, served with creamy burrata and a vinaigrette of crisp radishes
32.00

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

Cream of yellow courgette soup served with a crispy biscuit with lightly smoked fillet of truffle pork
14.50

Cream of fennel soup with sun-dried tomatoes and taramasalata bruschetta
15.50

Main Dish

Fusilli piselli verdi with broccoli, fava beans, young spinach, sun-dried tomatoes and olives
36.50
28.50*

Risoni with green asparagus, peas, rapini and a morel cream sauce
38.50
30.50*

Spaghettini with fresh pesto and pan-fried lobster medallions
54.50
34.50*

Carnaroli lime risotto with pan-fried scallops, wakame seaweed and samphire
42.50
34.50*

Roast fillet of sea bass on a bed of fennel and baby carrots with young onions and tomato juice
52.50
46.50*

Monkfish medallions on a bed of grilled white asparagus, radicchio and roasted pistachios
52.50
46.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
42.00
36.50*

Roast fillet of wild turbot perfumed with fennel blossoms, served with sautéed artichokes, tomato, taggiasca olives and a sweetcorn sauce
55.00
49.00*

Shoulder of suckling lamb from the Pyrenees in a sherry vinegar jus with young vegetables and potato mousseline
54.50
48.50*

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

Lightly roasted fillet of veal on Romanesco and sun-dried tomatoes, bramata polenta and a veal jus
54.50
48.50*

Fillet of beef medallions with green asparagus, accompanied by fondant potatoes with onions and bacon
54.50
48.50*

Braised rump cap steak of Wagyu beef with confit of red onion, served with young vegetables and a cauliflower mousseline
per person 68.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 60.00

*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

Spring parade menu

À la Carte

Appetizer

Salad of red mullet and squid with La Ratte potatoes, rocket and red onion, perfumed with lime 35.00

Duo of marinated king crab and roast langoustines on a bed of cucumber carpaccio with seaweed caviar 35.00

Marinated salmon and Obsiblue blue prawn tartar with a small Greek salad and a wild garlic jelly 34.00

Ibérico de Bellota ham and Lardo di Colonnata, served with creamy burrata and a vinaigrette of crisp radishes 32.00

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

Cream of yellow courgette soup served with a crispy biscuit with lightly smoked fillet of truffle pork 14.50

Cream of fennel soup with sun-dried tomatoes and taramasalata bruschetta 15.50

Main Dish

Fusilli piselli verdi with broccoli, fava beans, young spinach, sun-dried tomatoes and olives 36.50 28.50*

Risoni with green asparagus, peas, rapini and a morel cream sauce 38.50 30.50*

Spaghettini with fresh pesto and pan-fried lobster medallions 54.50 34.50*

Carnaroli lime risotto with pan-fried scallops, wakame seaweed and samphire 42.50 34.50*

Roast fillet of sea bass on a bed of fennel and baby carrots with young onions and tomato juice 52.50 46.50*

Monkfish medallions on a bed of grilled white asparagus, radicchio and roasted pistachios 52.50 46.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon 42.00 36.50*

Roast fillet of wild turbot perfumed with fennel blossoms, served with sautéed artichokes, tomato, taggiasca olives and a sweetcorn sauce 55.00 49.00*

Shoulder of suckling lamb from the Pyrenees in a sherry vinegar jus with young vegetables and potato mousseline 54.50 48.50*

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

Lightly roasted fillet of veal on Romanesco and sun-dried tomatoes, bramata polenta and a veal jus 54.50 48.50*

Fillet of beef medallions with green asparagus, accompanied by fondant potatoes with onions and bacon 54.50 48.50*

Braised rump cap steak of Wagyu beef with confit of red onion, served with young vegetables and a cauliflower mousseline per person 68.50

Chateaubriand with potato gnocchi and seasonal vegetables per person 60.00

Dessert

Raspberry and cardamom cream millefeuille, served with crème brûlée perfumed with pistachio and vanilla ice cream 16.50

Rich, delicate caramel cake with a citrus fruit jelly and white peach sorbet 16.50

Mango tartlet perfumed with Passoã, served with a lychee quark cream and raspberry sorbet 17.00

Lukewarm Olivo chocolate cake with a strawberry and rhubarb compote and yoghurt ice cream 17.00

Gorgonzola Dolce from Valsassina with olive oil ice cream 18.50

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

Salad of red mullet and squid with La Ratte potatoes, rocket and red onion, perfumed with lime
35.00

Duo of marinated king crab and roast langoustines on a bed of cucumber carpaccio with seaweed caviar
35.00

Marinated salmon and Obsiblue blue prawn tartar with a small Greek salad and a wild garlic jelly
34.00

Ibérico de Bellota ham and Lardo di Colonnata, served with creamy burrata and a vinaigrette of crisp radishes
32.00

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

Cream of yellow courgette soup served with a crispy biscuit with lightly smoked fillet of truffle pork
14.50

Cream of fennel soup with sun-dried tomatoes and taramasalata bruschetta
15.50

Fusilli piselli verdi with broccoli, fava beans, young spinach, sun-dried tomatoes and olives
36.50
28.50*

Risoni with green asparagus, peas, rapini and a morel cream sauce
38.50
30.50*

Spaghettini with fresh pesto and pan-fried lobster medallions
54.50
34.50*

Carnaroli lime risotto with pan-fried scallops, wakame seaweed and samphire
42.50
34.50*

Roast fillet of sea bass on a bed of fennel and baby carrots with young onions and tomato juice
52.50
46.50*

Monkfish medallions on a bed of grilled white asparagus, radicchio and roasted pistachios
52.50
46.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
42.00
36.50*

Roast fillet of wild turbot perfumed with fennel blossoms, served with sautéed artichokes, tomato, taggiasca olives and a sweetcorn sauce
55.00
49.00*

Shoulder of suckling lamb from the Pyrenees in a sherry vinegar jus with young vegetables and potato mousseline
54.50
48.50*

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

Lightly roasted fillet of veal on Romanesco and sun-dried tomatoes, bramata polenta and a veal jus
54.50
48.50*

Fillet of beef medallions with green asparagus, accompanied by fondant potatoes with onions and bacon
54.50
48.50*

Braised rump cap steak of Wagyu beef with confit of red onion, served with young vegetables and a cauliflower mousseline
per person 68.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 60.00

Raspberry and cardamom cream millefeuille, served with crème brûlée perfumed with pistachio and vanilla ice cream
16.50

Rich, delicate caramel cake with a citrus fruit jelly and white peach sorbet
16.50

Mango tartlet perfumed with Passoã, served with a lychee quark cream and raspberry sorbet
17.00

Lukewarm Olivo chocolate cake with a strawberry and rhubarb compote and yoghurt ice cream
17.00

Gorgonzola Dolce from Valsassina with olive oil ice cream
18.50

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