A true taste of the Mediterranean
When people think of the Mediterranean, they often think about one or two countries in the region. But the Mediterranean cuisine spans far beyond Italian, French,
Spanish, and Greek food.
Each country has its own cooking techniques, wines, flavors, and recipes, making
Mediterranean cuisine a versatile and flavorful one.
The common thread among all these countries can be found in their values.
it's not a meal, it's a way of life
Dishes are made with fresh, colorful, nutrient-dense, plant-based ingredients:
olive oil, fruit, vegetables, herbs, spices, legumes, and whole grains. These are often paired with protein and dairy such as poultry, seafood, yogurt, and cheese. Red meats and sweets are consumed less frequently but appreciated nonetheless.
Olives (our name in Italian) and olive oil are always an essential part of the menu.
Wine is enjoyed in moderation, water is drunk often.
Meal time is viewed as a social occasion
Food is made with love and enjoyed with love.
Many Westerners consider the Mediterranean a diet due to its many health benefits. However, its food is as good for the body as it is for the soul. Those that live in the Mediterranean region enjoy quality food and the simple things in life. They are present, social, hospitable and have a true ‘Joie de vivre’.
what inspires us at Oliva?
Our menu will offer a variety of classics such as ravioli, souvlaki, and ratatouille— all freshly made with lots of love.
Take a peek at our menu here. Know that we will keep our daily freshly baked bread and specials a surprise.
about the chef
Every chef has a preference in a certain cuisine.
For Chef Monique, the Mediterranean cuisine is where her heart lies. “It’s colorful, pure, honest, and fresh. You have to understand the flavors”, she says. And that Monique does, but more than that, she appreciates the lifestyle. “From one single bite, you can tell if the dish was made with love and passion and that’s one thing you will taste at Oliva.”
After Chef Monique finished her four-year training at the culinary institute, she started working as an independent chef. However, she quickly realized that being in the kitchen created a disconnect from the guests. So, she started to work as a hostess in an upscale restaurant, where she learned everything about wine and hospitality. Monique obtained her teaching-, and hostess diploma, as well as a wine certificate. Her passion, skills, and hands-on approach in and outside of the kitchen make Monique the perfect chef for Oliva.
What are you waiting for? Stop by, so she can spoil you!