Capri’s cooking is inseparable from its surroundings: seafood freshly caught from nearby blue waters, fruit and vegetables ripened slowly beneath the sun, olive oil lending depth and balance, and citrus brightening every flavour. When this Mediterranean way of eating arrives in London, it meets a new setting - one defined by the unmistakable energy of a constantly moving capital. Placed together, the contrast feels electric. 

From February 6 to March 8, Jumeirah Carlton Tower hosts Jumeirah Capri Palace for a one-month culinary residency created in collaboration with Laurent-Perrier Champagne and Hedonism Wines. Taking place within an intimate salon holding only 26 covers, this exclusive dining experience brings L'Olivo's two-Michelin-starred cooking from Capri to Knightsbridge. Thoughtfully curated wine pairings complement each course with precision, responding to their freshness, structure and length on the palate, unfolding in a beautifully paced progression from aperitif to final course.

A Taste of Capri draws inspiration from Europe’s tradition of private dining salons and tasting rooms.  In cities such as Paris and Milan, these were discreet spaces set apart from the public dining room, where chefs, hosts, and guests gathered in small numbers, often around a single table, to share exceptional food and wine in a composed, inward-facing environment. At Jumeirah Carlton Tower, that tradition is reimagined as an elegant, enclosed salon, designed to keep the focus firmly on the table.

At the helm is Salvatore Elefante, Executive Chef of L’Olivo, who will be in London throughout the residency, present at every service. Working closely with the team at Jumeirah Carlton Tower, he brings a rare chef-to-table dimension to the experience, engaging directly with guests and offering an intimate view into the thinking behind his cooking.

For the opening services, Elefante is joined by Andrea Migliaccio, Jumeirah’s Executive Culinary Director. Drawing on his long-standing relationship with the brand and his global oversight of its kitchens, Migliaccio adds depth and continuity, with the two chefs shaping a menu that remains rooted in Capri while responding naturally to its London setting.

The evening opens with a sense of ceremony: an aperitif of Champagne with caviar and canapés, setting the tone before the first small course arrives. From there, the sequence moves into the sea. An oyster is paired with coconut milk, green shiso ice cream and grapefruit sauce, its flavours crisp and cooling. From there, tuna belly follows, layered with spicy tomato, cucumber, raspberry and buffalo yoghurt. 

At the heart of the menu sits L’Olivo’s signature: lemon-scented tagliolini with red prawns, creamy burrata, sea asparagus and oyster leaf. It is a dish that speaks clearly of its origins on Capri, built on citrus, seafood and texture, and remains central to the restaurant’s identity. From there, black cod is served with field greens, cauliflower caramel and citrus sauce, before giving way to lamb sirloin with balsamic vinegar and carrot, bringing warmth and savoury depth to the latter part of the meal. Dessert follows the same thoughtful progression. A walnut water scented sorbet with caviar refreshes the palate before a pistachio and chocolate interpretation of profiteroles arrives at the table, combining crisp choux pastry, cold chocolate sauce, praline, cream, and pistachio parfait glacé. Petits fours bring the evening to a close, while a selection of key dishes is also available à la carte for those who prefer to choose more freely.

Set within Knightsbridge’s elegant avenues, A Taste of Capri brings together island and city, wine and cuisine. Limited in scale and lasting for one month only, the collaboration is intentionally fleeting. It offers a rare chance to enjoy life’s simplest pleasures - a crisp glass of wine, delicious food, and time well spent in good company - a true take on la dolce vita.

Visit Jumeirah Carlton Tower this February to experience a one-month culinary residency with L’Olivo,  Jumeirah Capri Palace, created in collaboration with Laurent-Perrier and Hedonism Wines.