Olivar 305 · Key Biscayne
Mediterranean table.Island soul.
Wood fire, good olive oil, and a seat worth settling into. A taste of the Mediterranean on Key Biscayne.
Key Biscayne, FL 33149
01 — The house
A table set between the grove and the sea.
We cook the way an island eats: slowly, outside, with more oil than you think.
Everything begins in the grove — fruit, branch, the green-gold oil we pour without measuring.
Then the sea arrives, and the fire, and the table fills itself.
First press, poured at the table.
The pass · Plates in motion
Tonight's plates, moving past the bar.
Drag the belt, flick it, or use the arrows. Lift a plate to read it.
02 — The grove
Three things we refuse to rush.
Oil, light, and the length of a meal. Everything else is detail.
First press, table service
01 / 03
Oil is not an ingredient here. It is the language.
Our olives come from a single estate, pressed cold and shipped in small tins. We use the first press on the table, the second in the pan, the last on the fire. Nothing is wasted, because nothing is cheap.
Key Biscayne gives us light for nine hours and salt for the rest.
The kitchen faces west. At six, the whole room turns gold and nobody says anything. We built the pass to catch that hour, so the last thing your plate sees is the same light your table does.
A Mediterranean table is a long conversation with too many plates on it.
We do not do courses. We do a table that keeps receiving things. Order what sounds good, send it around, let the oil and the bread do the rest. The kitchen will keep up.
03 — The table
The menu, as it leaves the pass.
Menu changes with the market and the tide. This is a sample of the season.
Reserve a tablePara Picar
To begin, to share
Olives del Olivar
Grove olives, orange peel, rosemary, warm oil
$9
Pan con Tomate
Grilled sourdough, tomato, garlic, first-press oil
$8
Boquerones
White anchovy, vinegar, parsley, cold butter
$14
Croquetas de Jamón
Four, béchamel, acorn-fed ham
$16
Arroces
Rice, fire, patience
Paella Verde
Mussels, shrimp, spring peas, green sofrito
$46
Arroz Negro
Squid ink, cuttlefish, saffron aioli
$44
Arroz de Verduras
Artichoke, fennel, romesco, smoked almond
$38
La Brasa
Over embers
Pulpo a la Brasa
Octopus, confit potato, lemon, olive oil
$32
Lubina a la Sal
Whole sea bass, salt crust, fennel, lemon
$52
Chuletón
Dry-aged rib, piquillo, bone marrow butter
$68
Pollo de la Casa
Half chicken, preserved lemon, oregano, jus
$34
Postres
To finish
Higos al Horno
Roast figs, honey, sheep's yoghurt, olive oil
$14
Tarta de Queso
Burnt Basque cheesecake, sea salt
$13
Helado de Aceite
Olive oil ice cream, toasted bread, cacao
$11
04 — The room
Nine hours of light, then candles.
Forty-two seats inside, eighteen on the terrace. No televisions. One long window facing west.
05 — Visit
Hours
- Open daily7 AM–10 PM
Talk to us