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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

Summer Parade Menu

Lightly cooked Arctic char with jellied cream of peas,

sweet and sour pickled vegetables and Osietra Royal Belgian Caviar
***

Poached egg on sautéed chanterelles

with a parmesan cream and summer truffle
***

Monkfish medallions served with bouillabaisse,

fennel, vegetable pearls, rouille sauce and crispy baguette
***

Roast bison fillet in a rich port wine sauce

with summer vegetables and potato foam
***
Tomme fleurette de Rougemont cheese served with home-made fruit loaf

and olive oil ice cream
***
Meringue millefeuille with fresh raspberries, cardamom cream,

apricot compote and white peach sorbet

6-course menu 115.00

5-course menu 109.00

4-course menu 99.00

À la Carte

Appetizer

Bison tartar with Catalonian cold-pressed olive oil, yuzu panna cotta, herb sponge cake and ibérico ham
34.50

Sea bass carpaccio with a tomato, coriander and pulpo vinaigrette and lime cream
34.50

Vitello tonnato «Saveur du Sud» with a light tuna sauce, capers, onions and anchovies
36.50

Lightly cooked Arctic char with jellied cream of peas, sweet and sour pickled vegetables and Osietra Royal Belgian Caviar
45.50

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

Foamed fennel soup perfumed with saffron and marinated char
14.50

Gazpacho andaluz with basil accompanied by a langoustine bruschetta
14.50

Main Dish

Home-made Gnocchetti Sardi with squid, Datterini tomatoes, chilli, olives and basil
40.50
32.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions
68.50
38.50*

Lime risotto «Carnaroli» with diced courgette, cockles and roast langoustines
38.50
30.50*

Poached egg on sautéed chanterelles with a parmesan cream and summer truffle
40.50
32.50*

Lightly cooked char filet on vegetables à l Escabèche, Fondant potatoes and basil
54.50
46.50*

Monkfish medallions served with bouillabaisse, fennel, vegetable pearls, rouille sauce and crispy baguette
56.50
48.50*

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

Roast fillet of wild turbot with cockles, young vegetables served with a cauliflower mousseline and perfumed with saffron
60.50
52.50*

Roast breast of guinea fowl served with sautéed chanterelles, sweetcorn galettes perfumed with Piment d Espelette
42.50

Medium-cooked fillet of veal on a bed of sautéed artichokes, with cream of summer truffles and fondant potatoes with onions
57.50
49.50*

Roast fillet of bison in a rich port wine sauce with summer vegetables and potato foam
62.50
54.50*

Fried entrecôte of Wagyu beef with aubergines, courgettes and confit onions
75.50

*small dish

Mediterranean cuisine in the restaurant Olivo

Enjoy exquisite culinary delights

Gault Millau – 16 points

Guide Bleu

Tripadvisor

Summer Parade Menu

À la Carte

Appetizer

Bison tartar with Catalonian cold-pressed olive oil, yuzu panna cotta, herb sponge cake and ibérico ham 34.50

Sea bass carpaccio with a tomato, coriander and pulpo vinaigrette and lime cream 34.50

Vitello tonnato «Saveur du Sud» with a light tuna sauce, capers, onions and anchovies 36.50

Lightly cooked Arctic char with jellied cream of peas, sweet and sour pickled vegetables and Osietra Royal Belgian Caviar 45.50

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

Foamed fennel soup perfumed with saffron and marinated char 14.50

Gazpacho andaluz with basil accompanied by a langoustine bruschetta 14.50

Main Dish

Home-made Gnocchetti Sardi with squid, Datterini tomatoes, chilli, olives and basil 40.50 32.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions 68.50 38.50*

Lime risotto «Carnaroli» with diced courgette, cockles and roast langoustines 38.50 30.50*

Poached egg on sautéed chanterelles with a parmesan cream and summer truffle 40.50 32.50*

Lightly cooked char filet on vegetables à l Escabèche, Fondant potatoes and basil 54.50 46.50*

Monkfish medallions served with bouillabaisse, fennel, vegetable pearls, rouille sauce and crispy baguette 56.50 48.50*

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

Roast fillet of wild turbot with cockles, young vegetables served with a cauliflower mousseline and perfumed with saffron 60.50 52.50*

Roast breast of guinea fowl served with sautéed chanterelles, sweetcorn galettes perfumed with Piment d Espelette 42.50

Medium-cooked fillet of veal on a bed of sautéed artichokes, with cream of summer truffles and fondant potatoes with onions 57.50 49.50*

Roast fillet of bison in a rich port wine sauce with summer vegetables and potato foam 62.50 54.50*

Fried entrecôte of Wagyu beef with aubergines, courgettes and confit onions 75.50

Main Dish for 2 or more people

Châteaubriand with parmesan risotto and seasonal vegetables p.p. 65.00

Dessert

Exotic fruit cake with coconut, Malibu, mango passion fruit cocktail and coconut lime sorbet 17.50

Lukewarm «Olivo» chocolate cake with vanilla cream, raspberry jelly and sour cream ice cream 17.50

Black Forest gateau «à notre façon» Cherry cream and sour cherry sorbet 17.50

Meringue millefeuille with fresh raspberries, Cardamom cream, apricot compote and white peach sorbet 17.50

Tomme fleurette de Rougemont cheese served with home-made fruit loaf and olive oil ice cream 17.50

Various home-made ice creams and sorbets, per scoop 4.50

Selection of raw-milk cheeses by Maître Fromager Rolf Beeler (five varieties) 15.00

Selection of raw-milk cheeses by Maître Fromager Rolf Beeler (seven varieties) 18.00

Tisch reservieren im Restaurant Olivo

Bison tartar with Catalonian cold-pressed olive oil, yuzu panna cotta, herb sponge cake and ibérico ham
34.50

Sea bass carpaccio with a tomato, coriander and pulpo vinaigrette and lime cream
34.50

Vitello tonnato «Saveur du Sud» with a light tuna sauce, capers, onions and anchovies
36.50

Lightly cooked Arctic char with jellied cream of peas, sweet and sour pickled vegetables and Osietra Royal Belgian Caviar
45.50

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

Foamed fennel soup perfumed with saffron and marinated char
14.50

Gazpacho andaluz with basil accompanied by a langoustine bruschetta
14.50

Home-made Gnocchetti Sardi with squid, Datterini tomatoes, chilli, olives and basil
40.50
32.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions
68.50
38.50*

Lime risotto «Carnaroli» with diced courgette, cockles and roast langoustines
38.50
30.50*

Poached egg on sautéed chanterelles with a parmesan cream and summer truffle
40.50
32.50*

Lightly cooked char filet on vegetables à l Escabèche, Fondant potatoes and basil
54.50
46.50*

Monkfish medallions served with bouillabaisse, fennel, vegetable pearls, rouille sauce and crispy baguette
56.50
48.50*

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

Roast fillet of wild turbot with cockles, young vegetables served with a cauliflower mousseline and perfumed with saffron
60.50
52.50*

Roast breast of guinea fowl served with sautéed chanterelles, sweetcorn galettes perfumed with Piment d Espelette
42.50

Medium-cooked fillet of veal on a bed of sautéed artichokes, with cream of summer truffles and fondant potatoes with onions
57.50
49.50*

Roast fillet of bison in a rich port wine sauce with summer vegetables and potato foam
62.50
54.50*

Fried entrecôte of Wagyu beef with aubergines, courgettes and confit onions
75.50

Châteaubriand with parmesan risotto and seasonal vegetables
p.p. 65.00

Exotic fruit cake with coconut, Malibu, mango passion fruit cocktail and coconut lime sorbet
17.50

Lukewarm «Olivo» chocolate cake with vanilla cream, raspberry jelly and sour cream ice cream
17.50

Black Forest gateau «à notre façon» Cherry cream and sour cherry sorbet
17.50

Meringue millefeuille with fresh raspberries, Cardamom cream, apricot compote and white peach sorbet
17.50

Tomme fleurette de Rougemont cheese served with home-made fruit loaf and olive oil ice cream
17.50

Various home-made ice creams and sorbets, per scoop
4.50

Selection of raw-milk cheeses by Maître Fromager Rolf Beeler (five varieties)
15.00

Selection of raw-milk cheeses by Maître Fromager Rolf Beeler (seven varieties)
18.00