Wood, always
Oak for heat, olive wood for perfume. The oven holds 400°C and gives every plate a smoke line you cannot fake in a pan.
Since 2016
One oven, one market run, one menu.
Oliva began as a seven-table room above a greengrocer. We cook over oak and olive wood, buy from three growers at Borough Market, and change the menu when the produce tells us to — usually twice a week.
No gas, no foams, no shortcuts. Everything that reaches the pass has been touched by fire. The pasta is rolled at 10am, the bread is baked at 4pm, and the last embers are raked at midnight.
- 28
- covers per service
- 3
- market growers
- 9
- years on this street
