We are looking forward to your reservation.

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

Autumn parade menu

Duo of marinated and roast langoustines with

parsnips and Osietra Royal Belgian Caviar

***

Poached egg on sautéed porcini mushrooms and young spinach

with porcini cream

***

Fillet of cod on a stockfish puree from the Provence,

served with pimientos de piquillo and young spinach on balsamic vinegar

***

Fillet of venison served on creamy savoy cabbage with glazed quince,

polenta ticinese and cinnamon and fig jus

***

Brie de Meaux filled with mascarpone and autumn truffles,

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

***

Chocolate slice with cassis,

served with a refreshing pear sorbet and chestnut foam

6-course menu 115.00

5-course menu 109.00

4-course menu 99.00

À la Carte

Appetizer

Marinated fillet of kingfish with a small lentil and potato salad
and a light lime and mascarpone cream
34.50

Tuna tartar perfumed with soya, coriander and ginger,
served with a refreshing yuzu panna cotta and a herb sponge cake
34.50

Veal carpaccio with Piedmontese cold-pressed hazelnut oil,
marinated mushrooms, Sbrinz and lightly peppered cured ham
34.50

Duo of marinated and roast langoustines
with parsnips and Osietra Royal Belgian Caviar
45.50

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

Pumpkin soup perfumed with white truffle oil
and ricotta gnocchi
14.50

Cream of tomato soup
served with a crostini and marinated kingfish
14.50

Main Dish

Home-made ravioli filled with langoustines, courgette and coriander,
served with a crustacean cream perfumed with lemongrass
* 34.50/42.50

Tagliatelle flavoured with bergamot,
served with seared lobster
* 38.50/68.50

Carnaroli risotto with sautéed pumpkin
and roasted quail breast
* 30.50/38.50

Poached egg
on sautéed porcini mushrooms and young spinach with a porcini cream
* 32.50/40.50

Pan-fried pike-perch fillet served on citrus potatoes,
olives and candied tomatoes
* 46.50/52.50

Fillet of cod on a stockfish puree from the Provence,
served with pimientos de piquillo and young spinach on balsamic vinegar
* 46.50/52.50

Fritto misto di mare with calamari, red shrimps, prawns
and lemon
* 38.00/46.00

Roast fillet of wild turbot with an orange and ginger sauce,
young vegetables and carrot mousseline with coriander
* 52.50/60.50

Roast Challans duck breast flavoured with honey and rosemary,
pineapple confit with star anise, pomegranate and lime
42.00

Juicy veal steak on a bed of young vegetables
with a celery mousseline flavoured with black truffle butter
* 44.50/50.50

Fillet of venison served on creamy savoy cabbage with glazed quince,
polenta ticinese and cinnamon and fig jus
* 49.50/57.50

Pan-fried entrecôte of Wagyu Beef on confit onions,
sautéed porcini mushrooms and crunchy baked potato slices
75.50

*small dish

Mediterranean cuisine in the restaurant Olivo

Enjoy exquisite culinary delights

Gault Millau – 16 points

Guide Bleu

Tripadvisor

Autumn parade menu

À la Carte

Appetizer

Marinated fillet of kingfish with a small lentil and potato salad and a light lime and mascarpone cream 34.50

Tuna tartar perfumed with soya, coriander and ginger, served with a refreshing yuzu panna cotta and a herb sponge cake 34.50

Veal carpaccio with Piedmontese cold-pressed hazelnut oil, marinated mushrooms, Sbrinz and lightly peppered cured ham 34.50

Duo of marinated and roast langoustines with parsnips and Osietra Royal Belgian Caviar 45.50

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

Pumpkin soup perfumed with white truffle oil and ricotta gnocchi 14.50

Cream of tomato soup served with a crostini and marinated kingfish 14.50

Main Dish

Home-made ravioli filled with langoustines, courgette and coriander, served with a crustacean cream perfumed with lemongrass * 34.50/42.50

Tagliatelle flavoured with bergamot, served with seared lobster * 38.50/68.50

Carnaroli risotto with sautéed pumpkin and roasted quail breast * 30.50/38.50

Poached egg on sautéed porcini mushrooms and young spinach with a porcini cream * 32.50/40.50

Pan-fried pike-perch fillet served on citrus potatoes, olives and candied tomatoes * 46.50/52.50

Fillet of cod on a stockfish puree from the Provence, served with pimientos de piquillo and young spinach on balsamic vinegar * 46.50/52.50

Fritto misto di mare with calamari, red shrimps, prawns and lemon * 38.00/46.00

Roast fillet of wild turbot with an orange and ginger sauce, young vegetables and carrot mousseline with coriander * 52.50/60.50

Roast Challans duck breast flavoured with honey and rosemary, pineapple confit with star anise, pomegranate and lime 42.00

Juicy veal steak on a bed of young vegetables with a celery mousseline flavoured with black truffle butter * 44.50/50.50

Fillet of venison served on creamy savoy cabbage with glazed quince, polenta ticinese and cinnamon and fig jus * 49.50/57.50

Pan-fried entrecôte of Wagyu Beef on confit onions, sautéed porcini mushrooms and crunchy baked potato slices 75.50

Main Dish for 2 or more people

Châteaubriand with a creamy Parmesan risotto, seasonal vegetables, Béarnaise sauce and a red wine jus pro Person 65.00

Dessert

Chocolate slice with cassis, served with a refreshing pear sorbet and chestnut foam 17.50

Mini almond cake with apple and yuzu with a duo of green apple sorbet and apple foam 17.50

Lukewarm «Olivo» chocolate cake served with an orange jelly cappuccino perfumed with Cointreau and yoghurt ice cream 17.50

Mango and banana slice perfumed with rum, served with passion fruit cream and mango sorbet 17.50

Brie de Meaux filled with mascarpone and autumn truffles, 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 plate Selection of raw-milk cheeses by Maître Fromager Rolf Beeler five varieties 15.00 / seven varieties 18.00

Tisch reservieren im Restaurant Olivo