Capri Palace JumeirahL'Olivo

A relaxed ambience for Michelin-approved culinary magic

SeafoodSEAFOOD
Scenic ViewSCENIC VIEW
Signature DiningSIGNATURE DINING
CuisinesINTERNATIONAL
LOCATION
Capri Palace Jumeirah
OPENING TIMES
Mon – Sun, 07:30 – 22:30
LOCATIONarrow
Capri Palace Jumeirah
OPENING TIMESarrow
Mon – Sun, 07:30 – 22:30
HEAD CHEF
Salvatore Elefante
Two Michelin Stars2 Michelin stars
Chef Elefante
HEAD CHEF
Salvatore Elefante
2 Michelin stars

Salvatore Elefante has been the head chef at L’Olivo since 2016, a fitting return to where he began as a chef de partie in 2007. A native of Italy’s historic home of dried pasta, Gragnano, just across the Gulf of Naples from Capri, he has always put strong flavours and an enhanced local tradition at the heart of his cooking. In 2011, after several years in the kitchens of L’Olivo, Elefante moved to head chef of Il Riccio. It was under his stewardship that the restaurant was awarded its Michelin star in 2013, and that the brand expanded abroad. There are now two Il Riccio locations in Turkey and two more in Miami and Dubai. At L’Olivo, he remains professionally focused on retaining its high reputation by remaining, as he says, “maniacal about the smallest details.” It’s important that this is “not just a dinner; our guests must leave the table enraptured.”

Salvatore Elefante has been the head chef at L’Olivo since 2016, a fitting return to where he began as a chef de partie in 2007. A native of Italy’s historic home of dried pasta, Gragnano, just across the Gulf of Naples from Capri, he has always put strong flavours and an enhanced local tradition at the heart of his cooking. In 2011, after several years in the kitchens of L’Olivo, Elefante moved to head chef of Il Riccio. It was under his stewardship that the restaurant was awarded its Michelin star in 2013, and that the brand expanded abroad. There are now two Il Riccio locations in Turkey and two more in Miami and Dubai. At L’Olivo, he remains professionally focused on retaining its high reputation by remaining, as he says, “maniacal about the smallest details.” It’s important that this is “not just a dinner; our guests must leave the table enraptured.”

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