Our story
Two cooks. One small idea.
Marco and Sienna opened Olea in 2019 with one simple plan: cook the food they grew up eating, in a small room they could keep an eye on, with ingredients they could trust.
Six years on, the menu still changes daily. The wood oven still gets lit at 4pm. And every plate that leaves the pass still gets the once-over from Marco himself.
We have twenty-four seats. We don't take groups bigger than six. And we ask you to book ahead — because we cook to the bookings.