Mediterranean cooking over fire
We cook with salt air, olive wood, and whatever arrived at the market this morning.
Olivara is a neighbourhood dining room shaped by the Mediterranean: generous plates, honest ingredients, and a pace that leaves room for another glass.
Our story ↗Romesco · smoked potato · sherry
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Red prawn · cuttlefish · preserved lemon
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Green olive · burnt aubergine · mint
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WOOD · FLAME · TIME“Fire is not a flavour. It is a way of paying attention.”
Chef Lucía Marín cooks from memory rather than nostalgia: Mediterranean foundations, Brighton produce, nothing on the plate without a reason.
Lucía Marín