Olivar

(Now Closed)
Spanish Restaurant
806 E Roy St (Harvard), Seattle, WA 98102, United States
Price:
$ $ $ $
Drinks:
Wine
Credit Cards:
Yes (incl. American Express & MasterCard)
Total Visitors
552
Total Visits
803
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  • What you need to know
    Steven T.
    Get the gnocchi for sure & the paella, if they have it on the menu.(3 Tips)
    Michelle
    Get the gnocchi and the squid risotto.(3 Tips)
    Rich T.
    Try the Spicy Mussel With White Wine Sauce And Herbs(3 Tips)
    Shalini G.
    Apple/Manchego salad is one of the best in town(2 Tips)
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26 tips. Filter by taste:

  • all tips
  • gnocchi
  • paella
  • wine
  • creme brûlée
  • mussels
  • tarts
  • tartines
  • duck confit
  • spicy food
  • risotto
  • squid
  • cozy
  • salads
  • trout
  • crispy food
  • mushrooms
  • brussel sprouts
  • spring onions
  • fennel
  • hazelnut
  • Grace P.

    Do the chefs tasting menu and leave it up to him - everything was so tasty. They are closing end of April, so get a meal in before!

    Grace Pak · March 30, 2014
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  • Connie L.

    Thoroughly enjoyed the Ensaimadas and the paella. Ask about the Russian interior, a beautiful/fascinating mural.

    Connie Lu · August 22, 2013
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  • Mike B.

    Fantastic food! Each plate has a unique taste. Very reasonable! 4 people, 2 bottles of wine, several plates ... with tip, $60 per person!

    Mike Bayard, S.J. · April 26, 2013
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  • Rich T.

    Try the Spicy Mussel With White Wine Sauce And Herbs

    Rich Tong · March 13, 2013
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  • Johnathan K.

    Try the Profiteroles - Crispy and delicious. Mine came with Salted Caramel Ice Cream!

    Johnathan Knight · March 2, 2013
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  • Johnathan K.

    Try the Roasted Spring Onions - This was a special, but it was amazing! Hopefully it sticks around for a while

    Johnathan Knight · March 2, 2013
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  • Rich T.

    Try the Spicy Mussels With Feta Cheese And Herbs - Unusual and sooooo good!

    Rich Tong · January 24, 2013
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  • Rich T.

    Try the Tarte Tartin - With Creme brûlée!

    Rich Tong · January 24, 2013
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  • Rich T.

    Try the Lobster Ravioli, Hedgehog Mushrooms And Fennel - Amazing. Amazing.

    Rich Tong · January 24, 2013
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  • Rich T.

    Try the Brussel Sprouts, Duck Confit, Hazelnuts - Amazing flavor!

    Rich Tong · January 24, 2013
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  • Shalini G.

    Apple/Manchego salad is one of the best in town

    Shalini Gujavarty · January 3, 2013
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  • A. M.

    A cozy nice restaurant all the food is great :)

    A. M. · December 30, 2012
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  • Diana F.

    Patatas a la Pobre

    Diana F. · November 13, 2012
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  • Eric M.

    Expensive, delicious

    Eric M. · June 25, 2012
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  • Thrillist

    Go hog wild with the Wild Boar Sausage w/ braised Savoy cabbage & fried shallot. Read more

    Thrillist · February 14, 2012
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  • Steven T.

    Get the gnocchi for sure & the paella, if they have it on the menu.

    Steven Turner · December 15, 2011
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  • Steven T.

    The gnocchi for sure

    Steven Turner · December 15, 2011
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  • Deepika J.

    The hot small tapas are great. Definitely try the specials

    Deepika J · October 20, 2011
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  • Vladimir

    A bit overpriced

    Vladimir · October 15, 2011
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  • Lucien v.

    Better reserve upfront...

    Lucien van der Hoeven · July 17, 2011
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  • Michelle

    Get the gnocchi and the squid risotto. You won't be disappointed.

    Michelle · June 20, 2011
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  • Olivia B.

    Try the paella, it was delicious.

    Olivia B · March 18, 2011
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  • Allison K.

    The gnocchi with trout is amazing.

    Allison Kendro · February 23, 2011
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  • Seattle Met

    So far, the successes at Olivar resound with an autumnal substance, and the failures disappoint with blandness. Read more

    Seattle Met · June 30, 2010
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  • The Seattle Times

    Concise menu with a few cold salads, then moves on to hot plates, both small and large, with perhaps a half-dozen more daily specials posted on a chalkboard. Olivar is informal and inexpensive. Read more

    The Seattle Times · May 24, 2010
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  • Gavin O.

    Go to Olivar and squeeze yourself into one of their tables. Then order sardines and a glass of wine

    Gavin Oxman · October 30, 2009
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