About us
Good food, good people
A small, independent kitchen cooking seasonal food over fire since 2014.
Our story
Twelve seats, one fire and a lot of love
Olivara started in 2014 as a twelve-seat café. Today we cook seasonal, honest food over an open fire, bake our bread every morning and pour coffee from a local roaster.
Come for a slow dinner, a long brunch or a glass of wine at the bar. Either way, we’ll make you feel at home.
— Daniel Moreau, head chef
From the chef
“We cook what the season gives us, over fire, and keep it simple. Good produce doesn’t need much more.”
Daniel Moreau, head chef
Seasonal & local
Our menu follows the seasons, with produce from farms within 50 miles.
Wood-fired kitchen
Breads, meats and vegetables cooked over an open flame every day.
Natural wines
A short, changing list of small-producer wines and house cocktails.
The team
The people behind your plate
Daniel Moreau
Head chef
Sofia Reyes
Sous chef
Leo Park
Pastry chef
