Tre Olivi

Oliver Glowig, German by birth but Italian by adoption, has returned to Campania where he’s now at the helm in the gourmet restaurant at the Savoy Beach Hotel. Here, his cuisine is showcased on two tasting menus (with dishes also available à la carte style) with many of his zero-mile ingredients sourced from the property’s own kitchen garden. He makes every effort to bring out the best of the Cilento’s abundant produce and typical Mediterranean recipes in his dishes which are contemporary in flavour and appearance. The restaurant’s only structural change is the new private room, which boasts its own kitchen, which can be used to host private events. The front of house also has new staff, whose skills ensure that guests are looked after with careful attention. When it comes to choosing wine, sommelier Roberto is on hand with his expert recommendations.

Tribute to the Mediterranean Diet

• Tre Olivi is dedicated to celebrating the Mediterranean Diet, which was first codified in the Cilento region, emphasizing the importance of healthy eating for mental and physical well-being.

Sustainable Practices

• The restaurant is committed to sustainability, sourcing ingredients from its own organic farm, San Salvatore 1988, and implementing zero-impact practices in its operations.

Immersive Dining Experience

• The restaurant's interior is designed to reflect the Mediterranean ambiance, featuring furnishings made entirely of olive wood, creating a relaxing and elegant atmosphere for diners.

Signature Ingredients

• Olive Oil: Central to the Mediterranean diet, the restaurant emphasizes high-quality, locally sourced olive oil, which is used in various dishes to enhance flavor and promote health benefits.
• Organic Vegetables: Sourced from the family-owned San Salvatore 1988 farm, these vegetables are grown sustainably and are integral to the restaurant's commitment to zero-impact dining, ensuring freshness and flavor in every dish.
• Seafood: Fresh seafood from the nearby Mediterranean Sea is featured prominently, showcasing the region's rich maritime heritage and providing a taste of the local environment.
• Herbs and Spices: A variety of Mediterranean herbs, such as basil and oregano, are used to elevate the dishes, reflecting the traditional flavors of Cilento cuisine.
• Local Cheeses: Artisanal cheeses from the region are incorporated into many recipes, adding depth and richness to the tasting menus, and highlighting the culinary traditions of Campania.
• Meat from Local Farms: The restaurant uses high-quality meats sourced from local farms, ensuring that the flavors are authentic and representative of the region's agricultural practices.