Olea
Connecticut
Olea in downtown New Haven explores Spanish and Mediterranean cooking through chef Manuel Romero's menu. The team sources many ingredients locally while importing specialist products from the Mediterranean, extending the same approach to wine and cocktails. Dinner can begin with Ibérico charcuterie, gazpacho with Marcona almond foam, or plancha-cooked Spanish octopus with potato foam and piquillo pepper. Point Judith squid is cooked with ink, Albariño and Calasparra rice, linking local seafood with Spanish ingredients. Main courses include a daily fish selection with white beans, shellfish and salsa verde, alongside duck confit and vegetable dishes. The cooking moves comfortably between recognisable regional traditions and more contemporary combinations.