Olive Bistro Hyderabad

“A white walled bungalow, tranquil in the sunshine with serene views of a secret lake.”

A white walled bungalow. tranquil in the sunshine. Serene views of a secret lake. White cobblestone stairs that wind past flower beds spilling colour. Groups of friends and family basking in the warmth of good food, wine, and the pleasure of living. And, with dusk, comes a distinct shift in mood with high octane nights that the city’s most fashionable folk flock to.

Olive Bistro is a gorgeous Mediterranean getaway with a big hearted, bountiful Bistro kitchen at its heart.

AWARDS & RECOGNITION

Best Newcomer – Times Food Awards, 2013
Best European Cuisine – Times Food Awards, 2014
Best European Restaurant in Casual Dining - Times Food Awards, 2015
Best Ambience - Times Food Awards, 2015
Best Bistro - Times Food Award, 2016
Best European Restaurant in casual dining - Times Food & Nightlife Award, 2018
Listed as India's Best Fine Dining Restaurant (Standalone) - The Week, 2019
Listed as India's Best Global Restaurant- The Week, 2019
Best Sunday Brunch at the Zomato User’s Choice Awards 2015
Recognised as the Best European Restaurant in the casual dining category at the Times Food Awards 2017
Received the Culine 4 Rating at The Week Best Restaurant Survey 2017
The Week Golden Plate Awards 2017
Rewarded with a 4-star rating on Just Dial
Best Ambience- Times Nightlife Award 2015
Shaaz Md- Winner of Times Food Hero-Hyderabad- Times Food & Nightlife Award 2021
Best European Delivery-Casual Dining-Times Food & Nightlife Award 2021
Best Mediterranean-Premium Dining- Times Food & Nightlife Award 2022
Best European- Casual Dining- Times Food & Nightlife Award 2023
Best in Romantic Dining- Zomato Restaurant Awards 2024
Best in Romantic Dining- EazyDiner Foodie Awards 2024

“Food inspired by travels is the real deal. The secret is to turn any dish you plate up into comfort food - soul satisfying, honest and unpretentious all at once.”

Chef Jyotika Malik

V.P. Culinary, Olive Bar & Kitchen Pvt. Ltd.
Head Chef Olly Gurugram, Olive Café & Bar Chandigarh, Olive Café & Bar Ludhiana

Chef Jyotika Malik, a graduate from Le Cordon Bleu, London and with an incredible experience of working for Marco Pierre White at his Michelin star restaurant Mirabelle, and at The Dorchester Hotel in London lends her inimitable touch to the artfully curated menu.

Yearning to be a part of the fast-evolving Indian hospitality industry, Jyotika returned to her home country and joined a leading hotel as sous chef.

The Swiss had her packing her bags again, and she worked as an independent food consultant to various hotels and gourmet retail stores across the country for six years. Her next six-year stint took her to Dubai, where she helped set up a cooking school, consulted for standalone restaurants, hotel chains and large food companies. A happy amalgamation of global and local, classic and modern; resulting in dishes that are exciting, inventive, and true to his food philosophy.

A gourmet café menu by chef Jyotika Malik and; freshly brewed coffee, bespoke drinks, hand-crafted cocktails and a robust wine list by lead mixologist Harish Chhimwal are some of its everyday elements. Come here for a leisurely lunch in the sun-dappled courtyard, a romantic dinner for two with live grills under the stars, or a raucous evening with friends at the bar.

“Culinary adventures laced with much eccentricity and belief in truly honest cooking”

Chef Viraf Patel

Executive Chef Olive Bandra,
Brand Head Olive Bistro & The Hoppery Hyderabad

Viraf Patel, known for his culinary adventures laced with much eccentricity, conviction and belief in truly honest cooking, is one of India’s most celebrated young chefs.

Viraf began his culinary escapades fairly early in life, and pursued a degree in the culinary arts at the prestigious Les Roches School of Hospitality Management. He went on to work at Restaurant Zur Rossweid, Zurich, where the largely methodical and technique-focused Chef Attinger became his mentor and challenger. Viraf attributes much of his culinary understanding, attention to detail and technique to him.

Viraf’s move back to India found him working in some of the best standalone restaurants in the country. Familiar with soul food, global flavours, and with a deep knowledge of ingredient and techniques, Viraf constantly works towards understanding of origins of recipes, and making them relevant to our time.