Our story
A coastal kitchen, guided by the olive tree
Olea takes its name from the olive — Olea europaea — the tree that has fed the Mediterranean for thousands of years. It felt like the right thing to build a restaurant around.
From a home table to yours
Olea started the way most good food does — around a family table, with too many dishes and not enough room. We wanted to bottle that feeling: the ease of a long Mediterranean lunch, the smell of fish on the grill, bread torn by hand.
Today the kitchen runs on the same instinct. We cook over fire, lean on a single-estate olive oil, and let a short list of excellent ingredients do the talking.
What we believe
Three things we don't compromise on
Seasonality first
The menu bends to the season, not the other way around. If it isn't at its best, it isn't on the plate.
Knowing our growers
Most of what we cook comes from people we've shaken hands with — fishers, farmers, and a single olive grove in the hills.
Generous by default
Mediterranean food is meant to be shared. Plates land in the middle of the table, and nobody leaves hungry.
Hungry yet? So are we.
Browse the menu, or let our table assistant point you to something you'll love.