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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 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

Summer parade menu

Duo of marinated and roast langoustines
served with cauliflower perfumed with yuzu

***

Home-made pici served with courgette, lightly smoked fillet of truffle pork,
toasted pine kernels and young leaf spinach

***

Roast fillet of wild turbot with Aceites Juventud olive oil,
served with a carrot cream, spring onions and peas

***

Lightly roasted fillet of bison with a herb and pepper oil,
chanterelles and fondant potatoes with red onions

***

Brie de Meaux filled with mascarpone and summer truffles,
served with home-made fruit loaf and olive oil ice cream

***

Chocolate slice with apricot jelly,
apricot foam and almond 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 tartar with Ligurian cold-pressed olive oil, served with carpaccio of kohlrabi and a light avocado cream
28.50

Duo of marinated and roast langoustines served with cauliflower perfumed with yuzu
35.00

Air-dried peppered ham from Tuscany with Kumato tomatoes, buffalo mozzarella, basil and olive tapenade
32.50

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies
32.50

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

Foamed aubergine soup with Datterini tomatoes, perfumed with basil oil
14.50

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta
14.50

Main Dish

Fusilli piselli verdi with Datterini tomatoes, chilli, olives and fresh herbs
36.50
28.50*

Home-made pici served with courgette, lightly smoked fillet of truffle pork, toasted pine kernels and young leaf spinach
38.50
30.50*

Home-made tagliolini with thinly sliced raw tuna, basil and grated bottarga
36.50
28.50*

Carnaroli risotto with a sautéed ducks liver medallion and black summer truffle tapenade
42.50
34.50*

Roast monkfish medallions and obsiblue blue prawns, served with a broccoli mousse, young spinach and a crustacean gel perfumed with lemongrass
52.50
46.50*

Roast fillet of wild turbot with Aceites Juventud olive oil, served with a carrot cream, spring onions and peas
55.00
49.00*

Pan-fried tuna steak with Green Zebra tomato carpaccio, chickpeas, taggiasca olives and rocket
50.50
44.50*

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

Roast breast of guinea fowl served with sautéed chanterelles, new potatoes and a sweetcorn sauce perfumed with Piment dEspelette
36.00

Juicy veal steak under a lime and grissini crust with summer vegetables and sweetcorn galettes
54.50
48.50*

Lightly roasted fillet of bison with a herb and pepper oil, chanterelles and fondant potatoes with red onions
54.50
48.50*

Roast King pigeon from Maine served with giblets marinated in a vinaigrette, broccoli, young carrots and herbs from the Provence
68.50
48.50*

*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

Summer parade menu

À la Carte

Appetizer

Bison tartar with Ligurian cold-pressed olive oil, served with carpaccio of kohlrabi and a light avocado cream 28.50

Duo of marinated and roast langoustines served with cauliflower perfumed with yuzu 35.00

Air-dried peppered ham from Tuscany with Kumato tomatoes, buffalo mozzarella, basil and olive tapenade 32.50

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies 32.50

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

Foamed aubergine soup with Datterini tomatoes, perfumed with basil oil 14.50

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta 14.50

Main Dish

Fusilli piselli verdi with Datterini tomatoes, chilli, olives and fresh herbs 36.50 28.50*

Home-made pici served with courgette, lightly smoked fillet of truffle pork, toasted pine kernels and young leaf spinach 38.50 30.50*

Home-made tagliolini with thinly sliced raw tuna, basil and grated bottarga 36.50 28.50*

Carnaroli risotto with a sautéed ducks liver medallion and black summer truffle tapenade 42.50 34.50*

Roast monkfish medallions and obsiblue blue prawns, served with a broccoli mousse, young spinach and a crustacean gel perfumed with lemongrass 52.50 46.50*

Roast fillet of wild turbot with Aceites Juventud olive oil, served with a carrot cream, spring onions and peas 55.00 49.00*

Pan-fried tuna steak with Green Zebra tomato carpaccio, chickpeas, taggiasca olives and rocket 50.50 44.50*

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

Roast breast of guinea fowl served with sautéed chanterelles, new potatoes and a sweetcorn sauce perfumed with Piment dEspelette 36.00

Juicy veal steak under a lime and grissini crust with summer vegetables and sweetcorn galettes 54.50 48.50*

Lightly roasted fillet of bison with a herb and pepper oil, chanterelles and fondant potatoes with red onions 54.50 48.50*

Roast King pigeon from Maine served with giblets marinated in a vinaigrette, broccoli, young carrots and herbs from the Provence 68.50 48.50*

Main Dish for 2 or more people

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with sautéed chanterelles and sweetcorn galettes p.p. 95.50

Chateaubriand with potato gnocchi and seasonal vegetables p. p. 60.00

Dessert

Melon and cardamom cream millefeuilles, served with crème brûlée perfumed with honey and a redcurrant sorbet 17.50

Chocolate slice with apricot jelly, apricot foam and almond ice cream 16.50

Passion fruit tartlet perfumed with yuzu, served with a pineapple and mango cream and a white peach sorbet 17.00

Lukewarm Olivo chocolate cake with a refreshing cappuccino, cherries and a yoghurt ice cream 17.00

Brie de Meaux filled with mascarpone and summer truffles, served with 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

Bison tartar with Ligurian cold-pressed olive oil, served with carpaccio of kohlrabi and a light avocado cream
28.50

Duo of marinated and roast langoustines served with cauliflower perfumed with yuzu
35.00

Air-dried peppered ham from Tuscany with Kumato tomatoes, buffalo mozzarella, basil and olive tapenade
32.50

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies
32.50

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

Foamed aubergine soup with Datterini tomatoes, perfumed with basil oil
14.50

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta
14.50

Fusilli piselli verdi with Datterini tomatoes, chilli, olives and fresh herbs
36.50
28.50*

Home-made pici served with courgette, lightly smoked fillet of truffle pork, toasted pine kernels and young leaf spinach
38.50
30.50*

Home-made tagliolini with thinly sliced raw tuna, basil and grated bottarga
36.50
28.50*

Carnaroli risotto with a sautéed ducks liver medallion and black summer truffle tapenade
42.50
34.50*

Roast monkfish medallions and obsiblue blue prawns, served with a broccoli mousse, young spinach and a crustacean gel perfumed with lemongrass
52.50
46.50*

Roast fillet of wild turbot with Aceites Juventud olive oil, served with a carrot cream, spring onions and peas
55.00
49.00*

Pan-fried tuna steak with Green Zebra tomato carpaccio, chickpeas, taggiasca olives and rocket
50.50
44.50*

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

Roast breast of guinea fowl served with sautéed chanterelles, new potatoes and a sweetcorn sauce perfumed with Piment dEspelette
36.00

Juicy veal steak under a lime and grissini crust with summer vegetables and sweetcorn galettes
54.50
48.50*

Lightly roasted fillet of bison with a herb and pepper oil, chanterelles and fondant potatoes with red onions
54.50
48.50*

Roast King pigeon from Maine served with giblets marinated in a vinaigrette, broccoli, young carrots and herbs from the Provence
68.50
48.50*

Entrecôte of Wagyu beef with a marbling grade of 6 to 8 with sautéed chanterelles and sweetcorn galettes
p.p. 95.50

Chateaubriand with potato gnocchi and seasonal vegetables
p. p. 60.00

Melon and cardamom cream millefeuilles, served with crème brûlée perfumed with honey and a redcurrant sorbet
17.50

Chocolate slice with apricot jelly, apricot foam and almond ice cream
16.50

Passion fruit tartlet perfumed with yuzu, served with a pineapple and mango cream and a white peach sorbet
17.00

Lukewarm Olivo chocolate cake with a refreshing cappuccino, cherries and a yoghurt ice cream
17.00

Brie de Meaux filled with mascarpone and summer truffles, served with 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