The story
Located on Žilina’s Bulvár boulevard, Olivia’s serves contemporary Italian cuisine centered on handmade staples. Chef Giorgio Raimondo oversees a kitchen that rolls pasta daily and bakes Roman-style dough straight from the oven. Gault&Millau awarded the venue a twelve-point rating in 2026 specifically for resisting simplified regional adaptations. Instead of relying on frozen shortcuts, the team prepares ragù from scratch and sources San Marzano tomatoes for every pie.
Guests frequently return for the pappardelle Bolognese bianco, which pairs slow-cooked beef with a lighter cream base. The antipasti list features fermented fennel with octopus carpaccio and grilled tomatoes topped with parmesan sorbet. This approach to Italian food balances rich meats with bright citrus notes. Charred peppers rotate through the bruschetta trio while seasonal vegetables move into risotto primavera.
Soft mint-green paint covers the walls alongside light timber accents that ground the dining room. The space fills quickly during evening service, matching the steady pace of the open kitchen. House-made duck liver pâté and burnt honey mascarpone crostini provide quiet endings to busy meals. Every table receives freshly baked bread brushed with seasoned olive oil before the first course arrives.
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