There are trips that take us beyond the boundaries of everyday life, to the delight and bliss. The one that L'Ulivaia proposes you is among the most unexpected and the best tasting trips. On the place of the completely renovated station of Lozanne, this wine cellar restaurant takes you to South Italy, towards Les Abruzzes. A little known region and yet of an incredible gastronomic wealth. In an authentic decor that brings us to the south, Sandra and her husband share with us their love, their passion for their beautiful region of origin and all the wonderful gourmet products that you will find there. Real treasures of land cultivated according to ancestral methods, carefully selected exceptional products that you can buy at the store (see our box in the Epicerie section) to bring them at home to share them with the same pleasure or well to enjoy them on the spot. Then, everyone finds his place by settling on the small terrace or in a dining room with a warm atmosphere and everyone enjoys tasting dishes to feast themselves on the best charcuterie in the world, with extraordinary hams, but still with Bresaola or Mortadella Favola, without forgetting the ham with truffle, our favorite, all this accompanied by a glass of wine of your choice. Just a dash of olive oil, of course Abruzzes, on our tomatoes mozza salad to bring us to the Paradise. The cheeses are on the same level of high quality and the homemade tiramisu is an another mystical revelation. An Ulivaia that takes us far away, to the Abruzzes and the most Futé addresses.
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Members' reviews on L'ULIVAIA BOTTEGA
Gros coup de cœur sur les spritz et les antipasti de fromages italiens et de charcuterie
je recommande vraiment cet endroit
Que ce soit les antipasti ou les pizzas : tout est très bon.
La charcuterie est d’excellente qualité.
Bien que je préfère la pâte fine pour les pizzas, et qu’ici, elle est épaisse, elle reste aérée et non bourrative, je finis mon assiette à chaque fois.
Peu de choix au niveau des desserts mais jamais déçue du tiramisu, fait maison.
Il vaut mieux réserver votre table en amont, même s’il y a pas mal de tables.