Nieuws Hospitality

Sunny dining with Ovio: 3 dishes that bring sunshine to your plate

Three summer dishes on the Ovio collection - from burrata to falafel - for a plate full of color, flavor and seasonality.

May 01, 2025

Hospitality BonBistro

The sun is shining, the menu is getting lighter, and on the table it's okay to lighten up. With the warm earth tones of our Ovio collection, serve summer dishes in style. The rustic porcelain lets light ingredients stand out extra beautifully - perfect for those fresh bistro vibes.

Get inspired by three summer toppers that shine on Ovio:

Yogurt dip & Falafel - a fresh sharing plate.

Summer dishes go hand in hand with sharing. Falafel, served with a fresh yogurt dip and flatbread, is an ideal option for brunch, lunch or casual apero. Ovio's generous plates and bowls make it easy to present this sharing dish stylishly.

Serving tip: Serve with a topping of pomegranate seeds for color and crunch.

Summer presentation of salmon tataki and falafel with yogurt dip on rustic Ovio dinnerware, ideal for catering.

The Ovio plates present three sophisticated dishes: salmon tataki, falafel with yogurt dip and burrata with tomato, in a perfect balance of shape and taste.

Burrata & Tomato - sunny, soft and flavorful

A timeless classic that does well in any season, but especially comes into its own in summer: burrata with tomato. Think colorful tomatoes, creamy burrata, fresh basil and a drizzle of top-quality olive oil. Ovio's warm hue enhances the dish's color palette and gives it an inviting, homey feel.

Chef's tip: add some grilled peach or strawberry for an extra summer touch.

Salmon Tataki - light, fresh and refined

For those who like things a little more refined: salmon tataki with a dressing of soy, ginger and lime. This dish combines freshness with umami and calls for a plate that brings tranquility and depth. The Ovio collection offers just that. The contrast between the glossy glaze and the soft salmon makes for an attractive presentation, perfect for a summer lunch menu or as a starter during an evening service.

Serving tip: Top with furikake and radishes for added texture and color.