An idea of hospitality that arises from the earth
In the heart of Cilento, nature is still dictating the rhythms of life, and the landscape is imbued with history and centenary traditions.
For those who work in this context, each choice must be aware and deeply respectful of the environment.
The three Olivi restaurant was born inside a wider ecosystem, that of the Pagano group, in which every reality - from the Savoy hotel to the Holos Spa, from the Olivella bistro to the beach club 93 - integrates harmoniously with the territory that hosts it.
A shared philosophy, which focuses on sustainability as a lifestyle, the link with the earth as an identity value, and the harmony between the environment, architecture and flavors as the foundation of every experience.
Clean energy, forward -looking vision
It is this philosophy that determines every choice, starting from the exploitation of resources. Thanks to solar panels and a latest generation green system, the structures produce 113 MWh of green energy every month, covering about 80% of the energy needs. A concrete step towards a more responsible future.
A vegetable garden, three hives, many stories to tell
Most of the fruit and vegetables served in restaurants come from a organic vegetable garden with sustainable methods: controlled drop irrigation, fertilization with stable, mulching with natural straw and biological defense using ladybugs.
APIs produce honey for the internal needs, while the hens scratch free by feeding with organic corn and kitchen waste: a perfect circular balance.
Kitchen without waste, inspired by nature
The crops follow biological methods, with attention to animal welfare and the quality of raw materials. Each element - from the garden to bees, from hens to the dairy - tells a choice of respect and harmony with the environment.
Chef Oliver Glowig and his brigade follow the principles of the circular economy. The entire gastronomic philosophy revolves around the enhancement of the raw material, careful planning and the use of redundancies for the staff meal.
A cuisine that respects, reinvents and reduces all waste.
An ecosystem that network
The structures join the Preferred Hotels & Resorts network, which promotes hospitality attentive to sustainability, and the "Mediterranean Diet Taste Network" project, created by the Cilento National Park. Initiatives that strengthen the link with the short supply chain and with the food culture of the area.
