The hotel’s Italian restaurant Olivo presents a special spring cuisine Primavera Italiana from April 15-30. The restaurant uses fresh seasonal ingredients including white asparagus, octopus, spring vegetables and sea bream to introduce a range of classic Italian spring dishes. It offers a variety of a la carte menus including white asparagus garnished with truffle and poached egg, swordfish carpaccio with caper sauce, grilled aubergine and watercress, scallop garnished with caviar, fresh octopus, organic pasta with salted mullet roe, balsamic-flavored tagliatelle garnished with spring vegetables, and veal tenderloin seasoned with sage. A la carte menus are priced at 17,000 won to 59,000 won and the dinner set menu is 95,000 won. All prices include tax. For reservations, call (02) 6282-6765.
