Olive Beach, Bangalore


“Olive Beach retains its heritage and charm,
yet presents a fabulous offering that promises
to surprise with each visit. ”

“Olive Beach retains its heritage
and charm, yet presents
a fabulous offering that promises to surprise with each visit. ”

Olive Beach opened in Bengaluru in 2005 to rave reviews. The elegant old villa transforms itself into a stunning venue with an incredible alfresco lounge bar and a spacious yet intimate dining space.

Olive Beach retains its heritage and charm, yet presents a fabulous offering that promises to surprise with each visit. A delicious selection of cocktails. A robust wine list. And a menu curated by Manu Chandra, one of India’s best known chefs. Head to the Beach for a leisurely alfresco lunch in the sun-dappled courtyard, a romantic dinner for two under the stars, or a raucous evening with friends at the striking alfresco bar.

Rather keep things private? Opt for a private dinner at ‘The Table for Eight’ with its intimate Tuscan kitchen, over a customised menu inspired by seasonal produce and exotic ingredients.


  • Best Restobar at the Food Lover’s Food Guide 2012
  • Best Mediterranean Restaurant at the Times Food & Nightlife Awards 2006, 2008, 2009, 2010 & 2011
  • Restaurant of the Year at the Food Lover’s Food Guide 2008 & 2010
  • Best Mediterranean Restaurant at the Food Lover’s Food Guide 2008 & 2010
  • Restaurant with the Best Ambience at the Times Food & Nightlife Awards 2008
  • Best Looking Restaurant at the Times Food & Nightlife Awards 2006

“One of India’s most celebrated chefs”

Chef Manu Chandra

Director, Olive Bar & Kitchen Pvt Ltd

Manu Chandra is the Chef Partner of Toast & Tonic (Bangalore, Mumbai), Monkey Bar (Delhi, Bangalore and Mumbai, Kolkata), The Fatty Bao (Delhi, Bangalore, Kolkata and Mumbai), and Executive Chef Olive Beach, Bangalore.

His passion for food surfaced at a young age, wielding the ladle since the age of 12, thanks largely to a foodie family. Food, the cooking of it, the discussions and arguments around it, and most importantly the celebration of it, were so integral to his family’s normal functioning that it was hardly a surprise when he opted for it professionally.

School taught him to develop a completely original perspective on everything, by rewarding innovation and fresh thinking. Later at St. Stephen’s College, he wrote, designed and helped photograph a book on fusion cuisine. Manu then enrolled at the Culinary Institute of America (CIA) Hyde Park, New York, where he apprenticed with some of the City’s most celebrated kitchens, including Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro, Jean Georges and Town and also opened the now legendary Mandarin Oriental Hotel in Manhattan. Armed with top honours from CIA and a prestigious Sea Food Masters Award for the National Recipe Competition 2002, he travelled to Norway to work with the Michelin starred Chef Eyvind Hellstrom at Bagatelle, well before Nordic cuisine was even acknowledged globally.

A lover of slow cooking, Manu leans towards painstakingly controlled and cooked things, a process that enables one to extract flavours and textures. On the flip side, he’s fond of incredibly fast cooking, which keeps the integrity of ingredients and freshness intact. A minimalist, he believes that removing an ingredient rather than adding one usually improves the flavour of a dish.

Featured on India Today’s list of Young Achievers. One of the top 10 Best Young Chefs in the Country by Taste and Travel Magazine. Rated One of India’s 10 Best Chefs at the Business Times and Food and Nightlife Awards. Winner of the Golden Star Award for the Most Admired Chef in India 2011. Manu received accolades and appreciation from around the world as one of the most promising and talented young chefs in India, namely in the New York Times and Time Magazine. He’s also featured on the Elle Magazine Hot List; and was selected by GQ India magazine as one of the 50 Most Influential Young Indians for 2015 and again in 2016. He been selected by Fortune India magazine’s ‘40 under 40, Class of 2016’, an exclusive list of India’s finest young business leaders. More recently, Manu was awarded Chef of the Year at the Times Food and Nightlife Awards, Bangalore for 2017. Manu has also written extensively on food and food trends for a cross section of publications including Forbes, Mint Lounge, BBC Good Food, The Week, India Today, Yahoo.com and The Times of India.


Contact us

  • Olive Beach
  • 16, Wood Street, Ashok Nagar,
  • Richmond Road, Bengaluru, India
  • Timings
  • 12:00 PM to 03:30 PM
  • 07:00 PM to 11:30 PM
  • Call Us
  • 9886 2200 84