That their cocktails are both served uniquely, and taste extraordinary. Each cocktail, neatly compartmentalised into its region of traced origin, comes with an accompanying amuse-bouche, and is presented with delicious flair. We tried the zingy, potent Passionfruit & Gondhraj cocktail from Peru (that came with a mini frozen cracker sandwich that was utterly gorgeous (PINTXO Aji Limon Bikimax, to be precise). The pairing was unbelievable—deliriously tart and sharp. We also tried the Sangria Sour from Spain, a heady blend of whiskey and wine, with vodka-soaked fruit. It came with a tiny PINTXO Olive Coca, Spanish olive oil bread with olive jam, and both were quite lovely. We also hear the Tech-Tonics (their natural flavour induced tequila served with tonic) are pretty popular, so we're up for trying those next time—the hibiscus and strawberry ones in particular, for sure.
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The New Inset Bar At Olive Does Culinary Cocktails Unlike Anything We've Tried
What Makes It Awesome
What Could Be Better
The small plates were nice, but aren't a patch on the Olive menu available to you right outside. We'd primarily recommend Serai for aperitifs.
How Much Did It Cost
₹1,000 - ₹3,000
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