The Hotel Olimpico restaurant serves Campanian cuisine the way it is meant to be eaten, made from local ingredients, cooked to order, and different every evening depending on what the sea and the land have offered that day.
Every night, Neapolitan pizza comes out of a proper wood-fired oven: fresh tomatoes, basil, the right crust. The fish, sea bream, sea bass, the catch of the day, is grilled or cooked in foil with capers and olives. Local specialities include Buffalo Mozzarella from Campania, Salerno anchovies, homemade Gnocchi alla Sorrentina and Scialatielli, the thick, hand-rolled pasta typical of the Amalfi Coast.
Breakfast is served as a buffet with homemade products, local pastries, fresh mozzarella, and crêpes and pancakes made to order.
Half-board guests choose from the full à la carte menu every evening, no fixed menu, no set dishes. It is one of the details that makes a practical difference over a week-long stay.
A children’s menu is available for younger guests.
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