Since 2009
Our story
How it began
Twelve tables and an olive grove
Olea opened with twelve tables, one oven and a family grove two hours north of the city.
We wanted a place where dinner felt unhurried: dishes our grandmothers would recognise, cooked with the care of a modern kitchen and served without ceremony.
The room has grown a little since then. The rule has not: cook what is good this week, buy from people we know, and let the olive oil do its work.
What we believe
Three simple promises
The grove
Every bottle of oil on your table comes from our own trees, pressed within hours of the harvest.
The market
We write the menu after the morning market, not before. If it is not good this week, it is not on the menu.
The table
Generous plates, honest wine and time to enjoy them. Nobody will rush you here.
Meet the team
The people in the kitchen
Karim Haddad
Head chef
Rami Aziz
Sous chef
Hassan Nouri
Pastry chef