Imagine an evening in Capri: the golden hour softens every edge, and the air carries whispers of citrus and sea. Then, a pink-hued twilight gently descends, ushering in a new chapter, one of sweetness, wonder, and quiet enchantment. At L’Olivo, the only two Michelin starred restaurant in Capri, Pierre Hermé, “the Picasso of Pastry”, brings his poetic touch to the island of artists and thinkers, crafting desserts that are small and delicate celebrations of conviviality and joy.

Renowned for his sculptural macarons and iconic creations like the Ispahan, Hermé will infuse his unwavering pursuit of balance and artistry into L’Olivo’s offer, his inspiration flowing from the fresh vibrancy and joyful essence of Italian desserts.

L’Olivo’s culinary language is both rooted and refined, an exploration of Mediterranean memory translated through contemporary elegance. Under the direction of Executive Chef Salvatore Elefante and Resident Chef Vincenzo Tedeschi, each dish is the result of thoughtful composition and deep connection to Campanian heritage. This sensibility creates a natural dialogue with Hermé’s patisserie, an evocative alchemy between the precise sensuality of Parisian haute pâtisserie and the radiant spirit of Mediterranean cuisine.

“Capri is an open-air source of inspiration” declares Hermé. “The light, the scents, the colors... everything calls for creation. As I often say, inspiration is everywhere. I enjoy collaborating with worlds that share the same vision of excellence, of beauty, and of flavour. Patisserie, like cuisine, is a meeting point — a dialogue between ingredients, ideas, and people.”

Each dish arriving at the table is a promise fulfilled, culminating in Hermé’s curated dessert selection, beginning with a tribute to a classic: a panna cotta elevated by vanilla’s warmth, the cool sparkle of basil flower granita, juicy orange pulp, and semi-candied oranges.

The menu then evolves into playful mimesis, blurring lines between dessert and fruit: a watermelon “tartine” adorned with crushed raspberries, lemon and orange segments, violet sweets, green fruity olive oil, fresh berries, Greek yogurt, and a sorbet of extra-old balsamic vinegar.

Next comes the “Fragola,” a playful reinterpretation of an Italian staple: spaghettini infused with strawberry juice, layered with mascarpone cream, strawberry emulsion, fresh strawberries, and a hint of balsamic vinegar.

The journey returns then to a comforting tradition, but with a Mediterranean twist: a warm chocolate soufflé, refreshed by a lemon and ginger confit, all accompanied by silky ginger ice cream.

Hermé’s final coup de théâtre is a crunchy bigné, drenched in cold chocolate sauce, pralines, velvety cream, and pistachio parfait glacé, all crowned by whipped cream crafted from pure Xibun chocolate, sourced from Belize, and a delicate cocoa nougatine.

This sensory voyage embodies the decade-long vision of Jumeirah Capri Palace, that is to create a culinary and cultural sanctuary, where exquisite food serves as a gateway to stories and ideas.

And the collaboration between L’Olivo and Pierre Hermé is one of the embodiments of this vision: a fusion of two worlds, united by a shared reverence for beauty, flavour, and storytelling; a glimpse into a broader philosophy of fine dining, one where every dish is a spark, a source of inspiration, a potential dialogue between memory and imagination.