The Olive House Restaurant, Basingstoke,
Turkish and Mediterranean Restaurant
We’re No.1 on Trip Advisor!
The Olive House is now listed as #1 out of 147 ‘Top Restaurants in Basingstoke’ on the Trip Advisor website as of 7th May 2021.
Thank you to all our wonderful guests for your reviews and photos, please keep them coming!
Food for the eyes. Delicious new photos!
We are a passionate, local, independent family run business.
Opening a unique Turkish and Mediterranean restaurant has been a longstanding dream for us, and one which has at last become reality. The Olive House reflects our passion for food, family and celebration of life, and we hope that every guest will enjoy visiting us.
Our team are as passionate as we are about creating wonderful food and memorable experiences. From our hand made breads to the extensive wine list, we have spent great care and effort on every aspect of our menu.
Our food is all hand prepared on-site by our chefs using fresh ingredients whenever possible. If there is anything special you would like us to prepare for you that is not on our menu, please speak to our team and we will always do our best to create it.
We very much look forward to giving you a warm welcome to The Olive House!
Ahmet, Marta and The Olive House team
We’re a big hit on Trip Advisor!
The Olive House is listed as #2 out of 140 restaurants in Basingstoke on the Trip Advisor website, and we have a rating of 4.5 /5.
Thank you to all our wonderful guests for your reviews and photos!
The Olive House has been featured in Living magazine.
We were very proud to be featured in the September 2019 issue of North Hampshire Living, with the title of ‘Flavour Paradise’!
“…Now we could be tucked away in the old town of Oludeniz on the first exploratory first night of holiday, where excitement leads you to what becomes your favourite restaurant of the trip. And the menu only emphasised this. Fresh fish, homemade hummus and herb falafel. We had been transported to mezze heaven. It was like regular heaven, only here the gates were made from pitta.
We over-ordered in our excitement. Griddled halloumi served with sun-dried tomatoes. Mozzarella Caprese. Bread dipped in olive oil washed down with a white wine spritzer. We both conveniently forgot our post-honeymoon pledge to “be good”.
This no longer felt like an ordinary meal out but a throwback to the holiday we were still coming down from. It was no longer Wednesday night in Hampshire but Friday night in Turkey.”