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 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

Autumn parade menu

Terrine and crème brûlée of duck liver
with port wine reduction, mango chutney and cornbread

***

Poached egg with truffled potato foam
(We are happy to serve you fresh white truffles from Alba á CHF 8.50 per gram)

***

Roast fillet of wild turbot and cockles on a bed of young vegetables,
served with a cauliflower mousseline and perfumed with saffron

***

Fillet of venison served on creamy savoy cabbage with glazed quince,
polenta ticinese flavoured with truffle butter and a cinnamon and fig jus

***

Vacherin Mont-d’Or with lukewarm potatoes,
home-made fruit loaf and olive oil ice cream

***

Rich, delicate caramel and orange cake,
tonka bean cream and Baileys ice cream

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

À la Carte

Appetizer

Terrine and crème brûlée of duck liver with port wine reduction, mango chutney and cornbread
28.50

Tuna tartar perfumed with soya, coriander and ginger, served with wakame seaweed, herb sponge cake and sweet-and-sour sauce
32.50

Duo of marinated and roast langoustines with beetroot cream and wasabi mayonnaise
35.00

Monkfish carpaccio with courgette and tomato concassé, served with a refreshing yuzu panna cotta
32.50

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 white mushroom soup served with toast and duck liver terrine
14.50

Main Dish

Fusilli «piselli Verdi» with porcini mushrooms, red onions and rocket
36.50
28.50*

Home-made pici served with pumpkin, coppa wrapped in nettles, toasted pine kernels and young leaf spinach
38.50
30.50*

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

Carnaroli risotto with a sautéed duck liver medallion and truffle tapenade
42.50
34.50*

Pan-fried pike-perch fillet served on citrus potatoes, olives and candied tomatoes
50.50
44.50*

Monkfish medallions on a Belgian endive salad with orange slices, served with a vitelotte mousseline and sweet potato crisps
52.50
46.50*

Roast fillet of wild turbot and cockles on a bed of young vegetables, served with a cauliflower mousseline and perfumed with saffron
55.00
49.00*

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

Roast Challans duck breast flavoured with honey and rosemary, served with pineapple, pumpkin and pomegranate seeds in a sherry vinegar jus
38.00

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

Lightly roasted fillet and braised cheeks of veal on a bed of young carrots and fried potatoes perfumed with orange
54.50
48.50*

Fillet of venison served on creamy savoy cabbage with glazed quince, polenta ticinese perfumed with truffle butter and a cinnamon and fig jus
54.50
48.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 served with sweetcorn galettes and sautéed porcini mushrooms
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

Autumn parade menu

À la Carte

Appetizer

Terrine and crème brûlée of duck liver with port wine reduction, mango chutney and cornbread 28.50

Tuna tartar perfumed with soya, coriander and ginger, served with wakame seaweed, herb sponge cake and sweet-and-sour sauce 32.50

Duo of marinated and roast langoustines with beetroot cream and wasabi mayonnaise 35.00

Monkfish carpaccio with courgette and tomato concassé, served with a refreshing yuzu panna cotta 32.50

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 white mushroom soup served with toast and duck liver terrine 14.50

Main Dish

Fusilli «piselli Verdi» with porcini mushrooms, red onions and rocket 36.50 28.50*

Home-made pici served with pumpkin, coppa wrapped in nettles, toasted pine kernels and young leaf spinach 38.50 30.50*

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

Carnaroli risotto with a sautéed duck liver medallion and truffle tapenade 42.50 34.50*

Pan-fried pike-perch fillet served on citrus potatoes, olives and candied tomatoes 50.50 44.50*

Monkfish medallions on a Belgian endive salad with orange slices, served with a vitelotte mousseline and sweet potato crisps 52.50 46.50*

Roast fillet of wild turbot and cockles on a bed of young vegetables, served with a cauliflower mousseline and perfumed with saffron 55.00 49.00*

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

Roast Challans duck breast flavoured with honey and rosemary, served with pineapple, pumpkin and pomegranate seeds in a sherry vinegar jus 38.00

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

Lightly roasted fillet and braised cheeks of veal on a bed of young carrots and fried potatoes perfumed with orange 54.50 48.50*

Fillet of venison served on creamy savoy cabbage with glazed quince, polenta ticinese perfumed with truffle butter and a cinnamon and fig jus 54.50 48.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 served with sweetcorn galettes and sautéed porcini mushrooms per person 95.50

Chateaubriand with potato gnocchi and seasonal vegetables per person 60.00

Dessert

Belle-Hélène pear cake served with almond cream and vanilla ice cream 17.50

Chocolate slice with passion fruit jelly, served with a refreshing mango sorbet and Passoã foam 17.50

Rich, delicate caramel and orange cake, tonka bean cream and home-made Baileys ice cream 17.00

Lukewarm «Olivo» chocolate cake served with an orange jelly cappuccino perfumed with Cointreau and yoghurt ice cream 17.00

Vacherin Mont-dOr with lukewarm potatoes, home-made fruit loaf and olive oil ice cream 18.50

Various home-made ice creams and sorbets, per scoop 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

Terrine and crème brûlée of duck liver with port wine reduction, mango chutney and cornbread
28.50

Tuna tartar perfumed with soya, coriander and ginger, served with wakame seaweed, herb sponge cake and sweet-and-sour sauce
32.50

Duo of marinated and roast langoustines with beetroot cream and wasabi mayonnaise
35.00

Monkfish carpaccio with courgette and tomato concassé, served with a refreshing yuzu panna cotta
32.50

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 white mushroom soup served with toast and duck liver terrine
14.50

Fusilli «piselli Verdi» with porcini mushrooms, red onions and rocket
36.50
28.50*

Home-made pici served with pumpkin, coppa wrapped in nettles, toasted pine kernels and young leaf spinach
38.50
30.50*

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

Carnaroli risotto with a sautéed duck liver medallion and truffle tapenade
42.50
34.50*

Pan-fried pike-perch fillet served on citrus potatoes, olives and candied tomatoes
50.50
44.50*

Monkfish medallions on a Belgian endive salad with orange slices, served with a vitelotte mousseline and sweet potato crisps
52.50
46.50*

Roast fillet of wild turbot and cockles on a bed of young vegetables, served with a cauliflower mousseline and perfumed with saffron
55.00
49.00*

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

Roast Challans duck breast flavoured with honey and rosemary, served with pineapple, pumpkin and pomegranate seeds in a sherry vinegar jus
38.00

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

Lightly roasted fillet and braised cheeks of veal on a bed of young carrots and fried potatoes perfumed with orange
54.50
48.50*

Fillet of venison served on creamy savoy cabbage with glazed quince, polenta ticinese perfumed with truffle butter and a cinnamon and fig jus
54.50
48.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 served with sweetcorn galettes and sautéed porcini mushrooms
per person 95.50

Chateaubriand with potato gnocchi and seasonal vegetables
per person 60.00

Belle-Hélène pear cake served with almond cream and vanilla ice cream
17.50

Chocolate slice with passion fruit jelly, served with a refreshing mango sorbet and Passoã foam
17.50

Rich, delicate caramel and orange cake, tonka bean cream and home-made Baileys ice cream
17.00

Lukewarm «Olivo» chocolate cake served with an orange jelly cappuccino perfumed with Cointreau and yoghurt ice cream
17.00

Vacherin Mont-dOr with lukewarm potatoes, home-made fruit loaf and olive oil ice cream
18.50

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

Cheese from the trolley Selection of raw milk cheeses by Maître Fromager Rolf Beeler
18.00