Our philosophy

Our vision is for Olio to be synonymous with style, originality and precision.

Refined in terms of techniques and attention to detail, and uncompromising in its selection of the best ingredients, Olio is a fish restaurant that makes excellence – in flavour, appearance and hospitality – its mission. Extra virgin olive oil is the common thread running through the entire project: not only is it the essential ingredient in each dish, it also represents the creative element that ties the restaurant to The Box and its charming surroundings. Olio uses fragrant Olearia Caldera extra virgin oils from Lake Garda in its cooking.


Fish, a precious ingredient for our well-being and a pleasure for the palate, can't overlook freshness, sustainability and quality.

Our fish is carefully selected each day from what’s on offer at Milan’s fish market, from fishing vessels operating in the Mediterranean sea and from top quality Italian selectors who can guarantee the quality of the fish and its traceability, within Italy and the rest of the World.
In striving for quality, we place great emphasis on sustainability, including responsible fishing, seasonality and strict adherence to minimum size limits.

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Olio's roots are in the greenhouses, in the olive and orange tree groves, where the agriculture follows the natural rhythm of the seasons.

Olio is a restaurant that encompasses the outdoors: the stone beds where vegetables are grown, the garden with its centuries-old olive trees, the greenhouses with their impressive fruit plants. Many of the products used in your dishes are grown here, in keeping with the principles of environmental sustainability that we hold dear.


Our customers' wellbeing is very important to us. To this end, we have made sure that coeliac diners can also enjoy an exceptional taste experience, certified by the Italian Coeliac Association (AIC – Associazione Italiana Celiachia).

Olio is one of the few restaurants in Italy with an entirely separate kitchen used to prepare gluten-free dishes. This decision allows us to maintain a high level of service, without running the risk of flour contamination.

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