Olive Spice Kitchen

Add to wishlist
Add to compare
Temporarily closed
Scheduled hours: closed today
Updated 3 months ago
Temporarily closed
Add a photo
11 photos
The interior of Olive Spice Kitchen
Check out how Olive Spice Kitchen looks inside
The photo of Olive Spice Kitchen’s food and interior
Food at Olive Spice Kitchen

If you have never tried Italian cuisine, you should reserve a table and try the menu at this restaurant. The success of Olive Spice Kitchen wouldn't be possible without the cool staff. Professional service is something that visitors note in their comments. When you enter this place, you notice the nice atmosphere.

Ratings of Olive Spice Kitchen

Google

(4.9/5)
8

Trip

Not rated yet

Visitors' reviews on Olive Spice Kitchen

/ 10
S
Request content removal
Happy and relaxing place to eat a meal. Food: 4 Service: 5 Atmosphere: 4 Vegetarian offerings: Clearly labelled vegetarian dishes Vegetarian options: Pizzas and curries.
G
Request content removal
Meal type: Dinner Price per person: £30–40 Food: 5 Service: 5 Atmosphere: 5
D
Request content removal
Really great food - try the Arancini and avocodo bombs- delicious and the Paneer Bao Bun amazing. Both main chicken dishes - tikka and chicken biryani were fabulous. All the food is freshly cooked and we could not resist the Gulab jamun cheesecake. Lovely ambience great service - we will be back! Meal type: Dinner Price per person: £20–30 Food: 5 Service: 5 Atmosphere: 5 Recommended dishes: Gulab Jamun Cheese Cake Vegetarian options: Good veg options - all delicious
££££ Price range per person £20-£30
50 Field End Rd
Pinner, England, United Kingdom
Eastcote
Address
Eastcote
50 Field End Rd, Pinner, England, United Kingdom
Features
Сredit cards accepted Wi-Fi Takeaway Booking Wheelchair accessible
Opening hours
SundaySun Closed
MondayMon 5PM-9:30PM
TuesdayTue 5PM-9:30PM
WednesdayWed 5PM-9:30PM
ThursdayThu 5PM-9:30PM
FridayFri 5PM-9:30PM
SaturdaySat 5PM-9:30PM
Report incorrect information

Tasty dishes in Pinner

Restaurant features in Pinner

Updated on: