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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

Bison steak tartare with buffalo mozzarella, served with caper berries, mustard seeds and crusty focaccia
32.50

Duo of marinated and roast South African langoustines with parsnips, cream cheese and herring caviar
35.00

Scallop ceviche with wakame seaweed cream and a vegetable salad, served with sweet and sour sauce
32.50

Veal carpaccio with aubergine cream, marinated tuna and yuzu jelly
32.50

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

Cream of celeriac soup perfumed with black truffle, served with toast and duck liver terrine
14.50

Cream of chickpea soup perfumed with sesame oil, served with a seared scallop
14.50

Main Dish

Fusilli piselli verdi with sautéed king oyster mushrooms, red onion, lollo rosso and radish, perfumed with balsamic vinegar
36.50
28.50*

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

Home-made tagliolini with artichokes and black truffle butter
36.50
28.50*

Saffron carnaroli risotto with mussels and pan-fried scallops
42.50
34.50*

Pan-fried pike-perch fillet on a bed of parsley root mousseline, served with kohlrabi, radicchio and lemon jelly
50.50
44.50*

Monkfish medallions perfumed with lime zest, served with couscous, diced courgette and a coconut curry sauce
52.50
46.50*

Roast fillet of wild turbot on a bed of artichoke and baby carrots à la Barigoule
55.00
49.00*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
42.00
36.00*

Medium-cooked Challans duck breast with orange sauce on a bed of parsnip and a Jerusalem artichoke mousseline
38.00

Lightly roasted fillet and braised cheeks of veal, served on a bed of celeriac and potato perfumed with truffle butter
54.50
48.50*

Double beef entrecôte in a rich port wine sauce, served with stuffed vegetables and sweetcorn galettes
54.50
48.50*

Roasted fillet of bison with a herb and pepper oil, sautéed king oyster mushrooms and a potato foam
56.00
50.50*

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 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

Winter parade menu

À la Carte

Appetizer

Bison steak tartare with buffalo mozzarella, served with caper berries, mustard seeds and crusty focaccia 32.50

Duo of marinated and roast South African langoustines with parsnips, cream cheese and herring caviar 35.00

Scallop ceviche with wakame seaweed cream and a vegetable salad, served with sweet and sour sauce 32.50

Veal carpaccio with aubergine cream, marinated tuna and yuzu jelly 32.50

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

Cream of celeriac soup perfumed with black truffle, served with toast and duck liver terrine 14.50

Cream of chickpea soup perfumed with sesame oil, served with a seared scallop 14.50

Main Dish

Fusilli piselli verdi with sautéed king oyster mushrooms, red onion, lollo rosso and radish, perfumed with balsamic vinegar 36.50 28.50*

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

Home-made tagliolini with artichokes and black truffle butter 36.50 28.50*

Saffron carnaroli risotto with mussels and pan-fried scallops 42.50 34.50*

Pan-fried pike-perch fillet on a bed of parsley root mousseline, served with kohlrabi, radicchio and lemon jelly 50.50 44.50*

Monkfish medallions perfumed with lime zest, served with couscous, diced courgette and a coconut curry sauce 52.50 46.50*

Roast fillet of wild turbot on a bed of artichoke and baby carrots à la Barigoule 55.00 49.00*

Fritto misto di mare with calamari, red shrimps, prawns and lemon 42.00 36.00*

Medium-cooked Challans duck breast with orange sauce on a bed of parsnip and a Jerusalem artichoke mousseline 38.00

Lightly roasted fillet and braised cheeks of veal, served on a bed of celeriac and potato perfumed with truffle butter 54.50 48.50*

Double beef entrecôte in a rich port wine sauce, served with stuffed vegetables and sweetcorn galettes 54.50 48.50*

Roasted fillet of bison with a herb and pepper oil, sautéed king oyster mushrooms and a potato foam 56.00 50.50*

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 60.00

Dessert

Caramelised eggnog polenta served with home-made cornflake ice cream 17.50

Hazelnut slice with coriander ganache, served with a refreshing apple sorbet perfumed with yuzu 17.50

Lukewarm Olivo chocolate cake with almond foam and yogurt ice cream 17.50

Rich, delicate caramel cake with pineapple jelly, honey cream and white chocolate and ginger ice cream 17.50

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

Bison steak tartare with buffalo mozzarella, served with caper berries, mustard seeds and crusty focaccia
32.50

Duo of marinated and roast South African langoustines with parsnips, cream cheese and herring caviar
35.00

Scallop ceviche with wakame seaweed cream and a vegetable salad, served with sweet and sour sauce
32.50

Veal carpaccio with aubergine cream, marinated tuna and yuzu jelly
32.50

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

Cream of celeriac soup perfumed with black truffle, served with toast and duck liver terrine
14.50

Cream of chickpea soup perfumed with sesame oil, served with a seared scallop
14.50

Fusilli piselli verdi with sautéed king oyster mushrooms, red onion, lollo rosso and radish, perfumed with balsamic vinegar
36.50
28.50*

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

Home-made tagliolini with artichokes and black truffle butter
36.50
28.50*

Saffron carnaroli risotto with mussels and pan-fried scallops
42.50
34.50*

Pan-fried pike-perch fillet on a bed of parsley root mousseline, served with kohlrabi, radicchio and lemon jelly
50.50
44.50*

Monkfish medallions perfumed with lime zest, served with couscous, diced courgette and a coconut curry sauce
52.50
46.50*

Roast fillet of wild turbot on a bed of artichoke and baby carrots à la Barigoule
55.00
49.00*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
42.00
36.00*

Medium-cooked Challans duck breast with orange sauce on a bed of parsnip and a Jerusalem artichoke mousseline
38.00

Lightly roasted fillet and braised cheeks of veal, served on a bed of celeriac and potato perfumed with truffle butter
54.50
48.50*

Double beef entrecôte in a rich port wine sauce, served with stuffed vegetables and sweetcorn galettes
54.50
48.50*

Roasted fillet of bison with a herb and pepper oil, sautéed king oyster mushrooms and a potato foam
56.00
50.50*

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 60.00

Caramelised eggnog polenta served with home-made cornflake ice cream
17.50

Hazelnut slice with coriander ganache, served with a refreshing apple sorbet perfumed with yuzu
17.50

Lukewarm Olivo chocolate cake with almond foam and yogurt ice cream
17.50

Rich, delicate caramel cake with pineapple jelly, honey cream and white chocolate and ginger ice cream
17.50

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