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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

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

***

Ravioli stuffed with langoustines, courgette and coriander,
served with a crayfish cream perfumed with lemongrass

***

Roast fillet of wild turbot
on a bed of sautéed chanterelles and red onions,
served with celeriac cream

***

Lightly roasted fillet of veal with veal jus
on a bed of young vegetables and a potato mousseline

***

Brie filled with mascarpone and summer truffles,
served with olive oil ice cream and honey madeleines

***

Chocolate slice with apricots,
apricot foam and almond ice cream

6-course menu         110.00
5-course menu         104.00
4-course menu         94.00

À la Carte

Appetizer

Marinated tuna on tomato carpaccio with capers, aubergine cream and olive crackers
32.5

Duo of marinated and roast langoustines served with a small Greek salad
35

Ibérico de Bellota ham with a salad of baby artichokes and Parmesan shavings
32.5

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies
32.5

Mixed leaf salad with balsamic dressing and home-made grissini
12.5

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta
14.5

Foamed aubergine soup with buffalo mozzarella perfumed with basil oil
14.5

White foamed tomato soup served with a crostini and marinated tuna
14.5

Main Dish

Ravioli stuffed with langoustines, courgette and coriander, served with a crayfish cream perfumed with lemongrass
42.5
34.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions
66.5
36.50*

Home-made tagliolini with thinly sliced raw tuna and lemon zest
38.5
30.50*

Risotto alla caprese with tomato, buffalo mozzarella, basil and balsamic vinegar
38.5
30.50*

Lightly cooked fillet of char served with artichokes, pimientos de piquillo, fava beans and fondant potatoes with saffron
53.5
45.50*

Pan-fried pike-perch fillet with a broccoli mousseline, young leaf spinach and a crayfish cream perfumed with lemongrass
55.5
47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
45
37.00*

Roast fillet of wild turbot on a bed of sautéed chanterelles and red onions, served with celeriac cream
57.5
49.50*

Roast Challans duck breast with redcurrant jus on a bed of sliced glazed peaches perfumed with rosemary, served with a carrot mousseline
48.50*

Lightly roasted fillet of veal with veal jus on a bed of young vegetables and a potato mousseline
57.5
49.50*

Fillet of beef medallions with a herb and pepper oil, stuffed mushrooms and fondant potatoes with onions and bacon
59.5
51.50*

Roast saddle of lamb with lavender on a bed of aubergine caviar, sautéed okra and baby onions
57.5
49.50*

*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

Marinated tuna on tomato carpaccio with capers, aubergine cream and olive crackers 32.5

Duo of marinated and roast langoustines served with a small Greek salad 35

Ibérico de Bellota ham with a salad of baby artichokes and Parmesan shavings 32.5

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies 32.5

Mixed leaf salad with balsamic dressing and home-made grissini 12.5

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta 14.5

Foamed aubergine soup with buffalo mozzarella perfumed with basil oil 14.5

White foamed tomato soup served with a crostini and marinated tuna 14.5

Main Dish

Ravioli stuffed with langoustines, courgette and coriander, served with a crayfish cream perfumed with lemongrass 42.5 34.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions 66.5 36.50*

Home-made tagliolini with thinly sliced raw tuna and lemon zest 38.5 30.50*

Risotto alla caprese with tomato, buffalo mozzarella, basil and balsamic vinegar 38.5 30.50*

Lightly cooked fillet of char served with artichokes, pimientos de piquillo, fava beans and fondant potatoes with saffron 53.5 45.50*

Pan-fried pike-perch fillet with a broccoli mousseline, young leaf spinach and a crayfish cream perfumed with lemongrass 55.5 47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon 45 37.00*

Roast fillet of wild turbot on a bed of sautéed chanterelles and red onions, served with celeriac cream 57.5 49.50*

Roast Challans duck breast with redcurrant jus on a bed of sliced glazed peaches perfumed with rosemary, served with a carrot mousseline 48.50*

Lightly roasted fillet of veal with veal jus on a bed of young vegetables and a potato mousseline 57.5 49.50*

Fillet of beef medallions with a herb and pepper oil, stuffed mushrooms and fondant potatoes with onions and bacon 59.5 51.50*

Roast saddle of lamb with lavender on a bed of aubergine caviar, sautéed okra and baby onions 57.5 49.50*

Main Dish for 2 or more people

Whole glazed veal shank with sautéed chanterelles and a potato mousseline p.p. 60.50

Chateaubriand with potato gnocchi and seasonal vegetables p. p. 62.00

Dessert

Chocolate slice with apricots, apricot foam and almond ice cream 17.5

Passion fruit cream on matcha Heidesand (traditional German biscuits), marinated pineapple with Timut pepper and mango sorbet 17.5

Rich, delicate caramel cake with raspberries, accompanied by a light lemon cream and white peach sorbet 17.5

Lukewarm Olivo chocolate cake with bergamot jelly, raspberry foam and yoghurt ice cream 17.5

Brie, filled with mascarpone and summer truffles, served with olive oil ice cream and honey madeleines 17.5

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

Tisch reservieren im Restaurant Olivo

Marinated tuna on tomato carpaccio with capers, aubergine cream and olive crackers
32.5

Duo of marinated and roast langoustines served with a small Greek salad
35

Ibérico de Bellota ham with a salad of baby artichokes and Parmesan shavings
32.5

Vitello tonnato Saveur du Sud with a light tuna sauce, capers, onions and anchovies
32.5

Mixed leaf salad with balsamic dressing and home-made grissini
12.5

Gazpacho andaluz with basil, accompanied by a langoustine bruschetta
14.5

Foamed aubergine soup with buffalo mozzarella perfumed with basil oil
14.5

White foamed tomato soup served with a crostini and marinated tuna
14.5

Ravioli stuffed with langoustines, courgette and coriander, served with a crayfish cream perfumed with lemongrass
42.5
34.50*

Spaghettini served with fresh pesto and pan-fried lobster medallions
66.5
36.50*

Home-made tagliolini with thinly sliced raw tuna and lemon zest
38.5
30.50*

Risotto alla caprese with tomato, buffalo mozzarella, basil and balsamic vinegar
38.5
30.50*

Lightly cooked fillet of char served with artichokes, pimientos de piquillo, fava beans and fondant potatoes with saffron
53.5
45.50*

Pan-fried pike-perch fillet with a broccoli mousseline, young leaf spinach and a crayfish cream perfumed with lemongrass
55.5
47.50*

Fritto misto di mare with calamari, red shrimps, prawns and lemon
45
37.00*

Roast fillet of wild turbot on a bed of sautéed chanterelles and red onions, served with celeriac cream
57.5
49.50*

Roast Challans duck breast with redcurrant jus on a bed of sliced glazed peaches perfumed with rosemary, served with a carrot mousseline
48.50*

Lightly roasted fillet of veal with veal jus on a bed of young vegetables and a potato mousseline
57.5
49.50*

Fillet of beef medallions with a herb and pepper oil, stuffed mushrooms and fondant potatoes with onions and bacon
59.5
51.50*

Roast saddle of lamb with lavender on a bed of aubergine caviar, sautéed okra and baby onions
57.5
49.50*

Whole glazed veal shank with sautéed chanterelles and a potato mousseline
p.p. 60.50

Chateaubriand with potato gnocchi and seasonal vegetables
p. p. 62.00

Chocolate slice with apricots, apricot foam and almond ice cream
17.5

Passion fruit cream on matcha Heidesand (traditional German biscuits), marinated pineapple with Timut pepper and mango sorbet
17.5

Rich, delicate caramel cake with raspberries, accompanied by a light lemon cream and white peach sorbet
17.5

Lukewarm Olivo chocolate cake with bergamot jelly, raspberry foam and yoghurt ice cream
17.5

Brie, filled with mascarpone and summer truffles, served with olive oil ice cream and honey madeleines
17.5

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