Small plates
Lamb kofta
16
Spiced lamb skewers, tzatziki, mint, toasted pine nuts
- Gluten-free
Olive & oak
The only woods our hearth burns, for heat that is gentle, steady and sweet with smoke.
Our story
A kitchen built around the hearth.
Everything at Olea starts with the fire. Our hearth burns from the moment we open until the last plate leaves the pass, and almost everything we cook spends time over it: octopus charred at the edges, lamb roasted for eight hours, bread blistered straight from the coals.
The rest comes from people we know. Vegetables from nearby farms, fish landed that morning and olive oil from small family groves around the Mediterranean. The menu moves with the seasons, so there is always something new on the table.
Olive-wood hearth
Lit before service and fed until the last plate goes out.
Pasta made daily
Rolled and cut by hand every afternoon.
Natural wines
A short list from small, low-intervention growers.
