The house has undergone a few changes over the years at the Bachlettenstrasse. The Restaurant Le Bourguignon with a French gourmet cuisine which my wife and I took over in 1982 became, in the summer of 2005 with our new concept, the Oliv with a fresh Mediterranean cuisine.
Now we are introducing another innovation that will hopefully delight you: selected Asian dishes together with our Mediterranean ones at the Oliv.
Gregory Holzmann
Owner
Didier Bitsch completed his cooking and service apprenticeship at the Crocodile*** restaurant in Strasbourg. After various employments such as the Ritz**, Paris he came to Basel and worked for ten years in the Quatre season* until he became chef de cuisine at the Oliv in 2010.
Norbert Kocsis attended the Hotel Management School in Lucerne after graduating commercial technical college, followed by longer stays abroad in the gastronomy and hotel business. In the beginning of 2007 he started out as Restaurant Manager at the Oliv.
Didier Bitsch kocht gradlinig und grundehrlich. Ohne überambitionierte Kreativität und ohne Ausrutscher. Die Qualität der Produkte, der überlegte Umgang mit den Zutaten und die tadellosen Garzeiten tragen dazu bei, dass… PDF
Greta Garbo lächelt uns zu, auch der junge Burt Lancaster und die schöne Sophia Loren. Wir widmen uns beim Aperitif fasziniert der Hommage an vergangene Schauspiel- und Politgrössen, … PDF
In hellem elegantem Ambiente werden Sie engagiert mit schmackhafter mediterraner Küche umsorgt, z. B. in Form eines Klassikers: „Manzo brasato mit Wurzelgemüse und Kartoffelstock. Mittags … PDF