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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

Autumn parade menu

Sweet and sour marinated kingfish fillet with radishes

and a light lime and mascarpone cream

***

Poached egg on sautéed porcini mushrooms and young spinach

with a porcini mushroom cream

***

Monkfish medallions on a green-bean mousseline,

red onions and pine nuts

***

Fillet of venison served on creamy savoy cabbage

with glazed quince, polenta ticinese flavoured with truffle butter

and a cinnamon and fig jus

***

Brie de Meaux filled with mascarpone and autumn truffles,

served with olive oil ice cream

Cheese from the trolley

Selection of raw-milk cheeses by Maître Fromager Rolf Beeler

***

Chocolate slice with blackcurrant,

chestnut foam and a pear sorbet

6-course menu 110.00

5-course menu 104.00

4-course menu 94.00

À la Carte

Appetizer

Sweet and sour marinated kingfish fillet
with radishes and a light lime and mascarpone cream
34.50

Duo of marinated and roast langoustines
with a yoghurt and cucumber foam and a sesame wafer
35.00

Bison tartare
with a celeriac panna cotta, truffle cream and a herb sponge
32.50

Royal Belgian Osietra caviar
on jellied leek cream, served with smoked fillet of salmon back and lemon gel
45.50

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

Cream of cauliflower soup
perfumed with black truffles, served with seared scallops
14.50

Butternut squash soup
with coconut milk and ginger
14.50

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

Main Dish

Home-made pappardelle
flavoured with bergamot, served with pan-fried lobster medallions
* 38.50/68.50

Tagliolini
with artichokes and black truffle butter
* 30.50/38.50

Carnaroli risotto
with saffron and pan-fried scallops
* 30.50/38.50

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

Monkfish medallions
on a green-bean mousseline, red onions and pine nuts
* 47.50/55.50

Pan-fried fillet of cod
with chorizo, served with a fennel purée and bell-pepper gel flavoured with calamansi
* 45.50/53.50

Fritto misto di mare
with calamari, red shrimps, prawns and lemon
* 37.00/45.00

Fillet of wild turbot
on an artichoke cream, served with venere rice from Piedmont and razor clams with a balsamico vinaigrette
* 49.50/57.50

Roast Challans duck breast
with vanilla sauce on a bed of honey pears and pomegranate, served with a pumpkin cream
48.50

Lightly roasted fillet of veal
with veal jus, glazed apples and a celeriac mousseline
* 49.50/57.50

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

Roast entrecôte of Wagyu beef
with aubergine caviar and an onion confit
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

Sweet and sour marinated kingfish fillet with radishes and a light lime and mascarpone cream 34.50

Duo of marinated and roast langoustines with a yoghurt and cucumber foam and a sesame wafer 35.00

Bison tartare with a celeriac panna cotta, truffle cream and a herb sponge 32.50

Royal Belgian Osietra caviar on jellied leek cream, served with smoked fillet of salmon back and lemon gel 45.50

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

Cream of cauliflower soup perfumed with black truffles, served with seared scallops 14.50

Butternut squash soup with coconut milk and ginger 14.50

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

Main Dish

Home-made pappardelle flavoured with bergamot, served with pan-fried lobster medallions * 38.50/68.50

Tagliolini with artichokes and black truffle butter * 30.50/38.50

Carnaroli risotto with saffron and pan-fried scallops * 30.50/38.50

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

Monkfish medallions on a green-bean mousseline, red onions and pine nuts * 47.50/55.50

Pan-fried fillet of cod with chorizo, served with a fennel purée and bell-pepper gel flavoured with calamansi * 45.50/53.50

Fritto misto di mare with calamari, red shrimps, prawns and lemon * 37.00/45.00

Fillet of wild turbot on an artichoke cream, served with venere rice from Piedmont and razor clams with a balsamico vinaigrette * 49.50/57.50

Roast Challans duck breast with vanilla sauce on a bed of honey pears and pomegranate, served with a pumpkin cream 48.50

Lightly roasted fillet of veal with veal jus, glazed apples and a celeriac mousseline * 49.50/57.50

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

Roast entrecôte of Wagyu beef with aubergine caviar and an onion confit 75.50

Main Dish for 2 or more people

Whole glazed veal shank with sautéed porcini mushrooms and a potato mousseline pro Person 60.50

Chateaubriand with potato gnocchi and seasonal vegetables pro Person 62.00

Dessert

Chocolate slice with blackcurrant, chestnut foam and a pear sorbet 17.50

Lukewarm Olivo chocolate cake with a whisky cream, orange jelly and tonka bean ice cream 17.50

Hazelnut slice served with a refreshing green-apple sorbet flavoured with lime and basil 17.00

Lemon cream on matcha Heidesand (traditional German biscuits), served with meringue and a yoghurt ice cream 17.50

Brie de Meaux filled with mascarpone and autumn truffles, served with olive-oil ice cream 17.50

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

Tisch reservieren im Restaurant Olivo

Sweet and sour marinated kingfish fillet
with radishes and a light lime and mascarpone cream
34.50

Duo of marinated and roast langoustines
with a yoghurt and cucumber foam and a sesame wafer
35.00

Bison tartare
with a celeriac panna cotta, truffle cream and a herb sponge
32.50

Royal Belgian Osietra caviar
on jellied leek cream, served with smoked fillet of salmon back and lemon gel
45.50

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

Cream of cauliflower soup
perfumed with black truffles, served with seared scallops
14.50

Butternut squash soup
with coconut milk and ginger
14.50

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

Home-made pappardelle
flavoured with bergamot, served with pan-fried lobster medallions
* 38.50/68.50

Tagliolini
with artichokes and black truffle butter
* 30.50/38.50

Carnaroli risotto
with saffron and pan-fried scallops
* 30.50/38.50

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

Monkfish medallions
on a green-bean mousseline, red onions and pine nuts
* 47.50/55.50

Pan-fried fillet of cod
with chorizo, served with a fennel purée and bell-pepper gel flavoured with calamansi
* 45.50/53.50

Fritto misto di mare
with calamari, red shrimps, prawns and lemon
* 37.00/45.00

Fillet of wild turbot
on an artichoke cream, served with venere rice from Piedmont and razor clams with a balsamico vinaigrette
* 49.50/57.50

Roast Challans duck breast
with vanilla sauce on a bed of honey pears and pomegranate, served with a pumpkin cream
48.50

Lightly roasted fillet of veal
with veal jus, glazed apples and a celeriac mousseline
* 49.50/57.50

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

Roast entrecôte of Wagyu beef
with aubergine caviar and an onion confit
75.50

Whole glazed veal shank
with sautéed porcini mushrooms and a potato mousseline
pro Person 60.50

Chateaubriand
with potato gnocchi and seasonal vegetables
pro Person 62.00

Chocolate slice
with blackcurrant, chestnut foam and a pear sorbet
17.50

Lukewarm Olivo chocolate cake
with a whisky cream, orange jelly and tonka bean ice cream
17.50

Hazelnut slice
served with a refreshing green-apple sorbet flavoured with lime and basil
17.00

Lemon cream
on matcha Heidesand (traditional German biscuits), served with meringue and a yoghurt ice cream
17.50

Brie de Meaux
filled with mascarpone and autumn truffles, served with olive-oil ice cream
17.50

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