Market-driven cuisine served in a candlelit dining room. Every dish tells the story of where it came from — the farmer, the season, the soil.
Chilled cucumber velouté with dill oil and smoked trout roe. A bright opening to tonight's journey.
Roasted candy-stripe beetroot, goat cheese mousse, walnut crumble, aged balsamic. Vegetarian.
Pan-seared sea bass, fennel purée, citrus gremolata, charred leek. Sustainably sourced from the North Sea.
Slow-roasted pork loin, apple cider jus, roasted root vegetables, thyme gremolata. From Fernhill Farm.
Selection of 5 artisan cheeses, house chutney, sourdough crackers, honeycomb. Rotating selection.
Valrhona dark chocolate fondant, salted caramel ice cream, cocoa nib tuile. 12-minute bake.
Chef Marco Bellini learned to cook in his grandmother's kitchen in Emilia-Romagna — not from textbooks, but from seasons. Every morning starts at the market, not the whiteboard.
"I don't design menus. I listen to what the land is offering this week, and I build the meal around that. The best dish is the one that couldn't have existed last week."
After 8 years in Michelin-starred kitchens across Europe, Marco opened OLIVO with a simple idea: cook what's honest, serve it warmly, and let the ingredients speak.
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"The tasting menu was a journey — each course built on the last. The beetroot dish alone was worth the visit. We'll be back monthly."
"Finally, a restaurant where the wine list is as thoughtful as the food. The sommelier paired every course perfectly — and didn't push the expensive bottles."
"We celebrated our anniversary here. Marco came to the table, explained every dish, and made us feel like family. The chocolate fondant was extraordinary."
7-course tasting menu, à la carte, or just a glass at the bar. We'll save you a seat.