May 16, 2003
Black leather chairs, yellow table linens, and restrained lighting give an air of elegance. The golden tone of the polished wood floor adds a feeling of warmth. Modern artwork adorns the white walls; a tall narrow tube of glass on each table holds a single flower.
The menu offers a select and varied choice of freshly made starters and entrees. On a Friday evening, entree choices included guinea fowl, ostrich, fish and pasta. A fixed price selection of starter, entree, and dessert was available for under 30€.
After prolonged deliberation over a wine choice, I ultimately concurred with the waiter’s suggestion; Rioja El Coto Criaza a robust Spanish wine that was a delight on the tongue. It also paired nicely with the filo pastry wrapped goat cheese I chose as a starter. This was a sublime creation of light filo pastry stuffed with goat cheese done to a melt-in-your-mouth consistency. The pastry topped a small bed of greens subtly enhanced with balsamic vinegar dressing. A basket of assorted breads was brought to the table after my wine was served.
For an entrée, I selected pasta carbonara, and truly relished its delicate creamy flavor. Wide egg noodles cooked to perfection were paired with crisp, thin pieces of pancetta, which had a hint of smokiness. The dish was offered in both a large and small portion; I found the small portion plus my starter just perfect.
When I asked the personable waiter for "something decadent and chocolate", he offered a white and dark chocolate mousse. Mere words are inadequate to describe the ecstasy the palate experiences with this concoction. Served on a large plate with an equal portion of white chocolate mousse, dark chocolate mousse and whipped cream, visual appeal is added by delicate garnishes of fruit slices, mint leaves and a sprinkle of cocoa powder.
Service was well paced: efficient yet non-intrusive. The music level is low enough to allow conversation at a normal level. Note to female travelers: I found Olio a particularly pleasant place for solo dining. Credit cards accepted.
From journal Dutch Beer and Tulips