A Michelin-Starred Sensory Experience: Dining at Tre Ulivi in Pestum
- I Love Food
- Apr 30
- 4 min read
Updated: 5 days ago
Youtuber: Piattoriccomicificco
YouTube Channel: https://www.youtube.com/@Piattoriccomicificco
Restaurant: https://maps.app.goo.gl/edosc4fcsYZvmR7x6
Google Maps:
Located in the heart of Pestum, the Tre Ulivi restaurant offers an extraordinary gastronomic adventure, bringing the essence of Italy’s Campania region to life with a Michelin-starred twist. The experience is so unique that even a simple gin and tonic becomes an exceptional sensory journey. Imagine sipping a drink infused with an extract of marine algae – an unexpected and brilliant introduction to a meal that promises to be anything but ordinary.
On December 23, 2021, Tre Ulivi transitioned from a zero-star to a prestigious two-star Michelin rating, and two years later, we had the privilege of experiencing what the Michelin Guide describes as a “sensory and territorial gastronomic experience.” The evening was a journey that moved through delicate flavors, inventive techniques, and the artistry of chef Giovanni Solofra.
The Beginning of a Magical Journey
From the moment we entered the restaurant, it was clear we were in for something spectacular. An essential part of the experience was the meticulous preparation that preceded every dish. For example, a simple aperitif of gin and tonic was reimagined, infused with marine algae extract to elevate the taste. It set the stage for what was to come.
As the evening unfolded, we were treated to a trio of amuse-bouches that showcased Solofra’s brilliance. A spherified almond buttermilk was reminiscent of mozzarella, a wild arugula plant dressed in a beef tartare crumble offered a delightful surprise, and a ceramic can containing yellow cherry tomato concassé and a frozen meringue of tomato water was both stunning and refreshing.
The show-stopping elements continued to arrive: crisp, golden cialde made from corn and butter, topped with marinated tuna; a strawberry and tonka bean concoction that evoked childhood memories of strawberry ice cream; and a series of olive oils, each offering unique regional notes.
From the Land to the Sea
As the meal progressed, we were introduced to a curated selection of oils and salts, each more exquisite than the last. Local organic pumpkin oil, hazelnut oil, and specialty sea salts like Hawaiian red and Persian blue were thoughtfully presented alongside exquisite breads made from ancient grains. These simple ingredients, elevated to the extraordinary, demonstrated Solofra’s commitment to authenticity and innovation.
We were also treated to a variety of spreads and dips: a delicate hummus made from chickpeas, a babaganush with eggplant and pomegranate, and a zucchini scapece that captured the essence of the season. The bread basket was not just any basket – it included brioche made from Sicilian grains, a mini baguette with whole wheat flour, and a focaccia inspired by the beloved Neapolitan pizza.
The “Madness” of Flavors
As we settled into the rhythm of the meal, each dish seemed to challenge the boundaries of flavor and texture. Solofra’s approach is rooted in creativity, and it was evident in every bite. An amuse-bouche of a cauliflower mousse with smoked almonds and chocolate flavors was a revelation – an explosion of unexpected flavors that played with the mind as much as the palate.
Perhaps the most audacious dish was the "pasta," a surprising creation made with clams and served with a sauce that mimicked the flavor of cheese. It was at once comforting and completely unexpected, reflecting the inventive spirit of the kitchen.
One of the most striking aspects of the evening was the way the dishes played with texture and temperature. A cold dish of veal tongue with parsley, chili, and coconut-lime sauces melted in our mouths in a surprising and unforgettable way.
A Journey of the Senses
As we moved into the main courses, we realized we were not just eating food – we were experiencing art. The first course, a dish of green amberjack paired with “real” caviar and mozzarella sauce, was a study in balance and precision. The fish was perfectly complemented by the richness of the sauce, while the caviar added a touch of luxury.
One of the most evocative moments of the evening came with the presentation of "Icarus." A pigeon that had been aged for 28 days and wrapped in beeswax was served with a complex blend of flavors, including smoked eggplant, lemon molasses, and a pigeon sauce that tied the dish together. This dish, named after the Greek mythological figure, symbolized Solofra’s fearless pursuit of culinary perfection, much like Icarus’ flight toward the sun.
Sweet Ending: Dessert as a Finale
No meal at Tre Ulivi would be complete without dessert, and chef Solofra’s pastry creations did not disappoint. The first was a playful take on childhood memories – a “soup of milk” that reminded us of the first drop of coffee at breakfast, complemented by a meringue, olive oil biscuit, and coffee sorbet. Each dessert felt like a new chapter in an ever-evolving narrative of flavor.
Another stand-out was a rich chocolate dessert featuring double-fermented chocolate mousse, white chocolate mousse, and a perfectly balanced berry compote. It was indulgent without being overwhelming, offering a bittersweet conclusion to a meal that had been nothing short of extraordinary.
An Unforgettable Experience
In the end, dining at Tre Ulivi is more than just about food – it’s about experiencing a world of flavors, techniques, and emotions. Chef Giovanni Solofra and his team have crafted a place where food is not only nourishment but a full-body experience that transports diners to another dimension. It’s a journey that pushes the boundaries of what we think we know about food and challenges us to see cuisine in a new light.
As we left, still stunned by the flavors and textures we’d experienced, it was clear that Solofra’s vision of cooking is a rare form of magic, rooted in deep creativity, respect for tradition, and a relentless pursuit of excellence. This wasn’t just a meal – it was an unforgettable, multi-sensory adventure.