Olive, Italian Restaurant, Khao Lak, Thailand
Monica Tindall
At Olive, JW Marriott Khao Lak’s beloved Italian kitchen, Chef Enzo brings warmth to every plate—and every guest.
The moment we step through the doors of Olive, Chef Enzo begins feeding us—quite literally. My eyes lock onto the golden slab of focaccia on the kitchen counter, only to be swiftly distracted by pizzas sliding into the wood-fired oven and an impressive line-up of olive oils gleaming temptingly in the foreground. Where to begin? Where to look? Chef Enzo, of course. He’s already stuffing a piadino with prosciutto and soft cheese, then placing it in front of my mouth with a firm “Mangia!”—and I do, obediently. The bread is whisper-thin, the ham perfectly salty, the cheese silk on the tongue. Before I’ve even swallowed, there’s a spoonful of cheese and fig thrust into my hand. I’d been warned: pace yourself, they said. Fast for a day, maybe run a 10K. I should have listened. The feasting has begun.
Chef Vincenzo Sorrentino, lovingly known as Chef Enzo, leads Olive’s kitchen. Arguably the best Italian restaurant in Khao Lak, if not the entire Phuket coast, the scene is alive with action. Cooks are rolling pizza, stuffing ravioli, toasting focaccia in the wood-fired oven, and Chef is encouraging them and guests with full Italian emotion. It’s alive. Lived. Full. It’s the stuff TV shows are made of, but real.
Olive, Italian Restaurant Khao Lak Menu
With a personality like Chef Enzo’s at the helm, it only makes sense to order anything bearing his name. So naturally, we begin with the Enzo Signature Salad (THB 390)—a full sensory performance from the moment it hits the table. First, a bag of fragrant Sicilian oregano is waved under our noses, followed by a pour of single-varietal olive oil, its vibrant, grassy aromas confirming we’re in expert hands. And the salad itself? Nothing short of a celebration—twenty-four ingredients, no less—including rocket, frisée, house-pickled vegetables, feta, sun-dried tomato pesto, kalamata olives and crunchy croutons. It’s so robust and flavour-packed, it could easily stand alone as a meal.
Next comes an olive oil tasting—just three of nearly thirty proudly on display. Smoked Italian focaccia acts as the ideal flavour carrier, letting each oil shine. All are of exceptional quality, showcasing the hallmark notes of true purity: bright fruit, gentle spice, and a hint of nuttiness. And yet, each tells its own story—nuanced, regional, and deliciously distinct.
Of course, the pasta at Olive is handmade, and the Ravioli di Wagyu, Porcini e Zucca (THB 640) is one of the restaurant’s best-loved dishes. Delicate parcels conceal a rich filling of wagyu and porcini, their fine casing belying a bold, savoury depth. A silky pumpkin purée lends gentle sweetness beneath, while crisp parmesan wafers crown the dish with a crunch and sharp, salty lift.
We’re treated to a surprise visit from Harry the Magician—the resident illusionist. But don’t expect rabbits from hats or coins behind ears; Harry arrives in a sharp suit, exuding charm and sophistication. With effortless flair, he dazzles us with a series of clever card tricks before gliding on to the next table. It’s just the right dash of theatre—enough to elevate the evening without stealing focus from the conversation or the delicious meal before us.
There’s another namesake on the menu—this time a heartfelt tribute to Chef Enzo’s father: Enzo’s Signature Pizza (THB 650). The base, fermented for 36 to 48 hours and baked to golden perfection in the wood-fired oven, strikes that ideal balance between crisp and lightly chewy, with beautifully puffed edges. It’s generously layered with San Marzano tomato, fior di latte mozzarella, Agerola mushrooms, Parma ham, pecorino, burrata, rocket, pickled Tropea onions, truffles, olives and sun-dried tomatoes. The result? A harmonious clash of sweet, sour, salty, spicy, creamy and earthy in every bite. A fabulous pizza—and a fitting salute to Enzo’s papa.
Olive Italian Restaurant Wine List
This is The Yum List, and we’re in an Italian restaurant—so of course we haven’t been dry all evening. Olive offers over ten wines by the glass or carafe, with a strong Italian core, flanked by a few well-chosen drops from Australia, New Zealand and France. By the bottle, the list kicks off with an excellent Champagne selection—both vintage and non—before delving deep into Italy, arranged by region, then branching out across the globe. There’s an especially strong showing from the USA (a rarity in this part of the world), as well as a few unexpected gems from Hungary, Lebanon and Israel for the curious palate.
We begin with a crisp Talamonti Trebi, Trebbiano d’Abruzzo, Italy (THB 390), a refreshing match for the vibrant signature salad. From there, it’s onto a glass of Planeta Sicilia Rosé, Sicilia IGT, Italy (THB 395). You’ll know by now my soft spot for rosé in tropical climes—this one has just the right balance of depth and lift, making it as well suited to the cuisine as it is to the Khao Lak heat.
Dessert
I don’t eat dessert. But Enzo brings out not one, but two—and suddenly, I do.
First, a scoop of velvety Vanilla Gelato (THB 120), drizzled with olive oil from the chef’s hometown. Sweet, lusciously silky and unexpectedly herbaceous—who knew such an unlikely pairing would be this divine? Then, there’s the Cannoli (off menu). Crisp pastry shells cradle a rich, ricotta-based cream, lightened with mascarpone and just the right amount of sweetness.
Chef Enzo reappears with a flourish, pressing one end of each cannolo into crushed pistachios, the other into dark chocolate buttons—because of course he does. It’s the kind of playful, personal touch that sums up the whole experience at Olive: warm, generous, and utterly irresistible.
Digestive
You all know I can’t go past a Negroni—and at Olive, their signature version (THB 430) is a must. Made with rosemary-infused, olive oil fat-washed gin, Campari infused with citrus, Cinzano 1757 Rosso, and a whisper of saline solution, it’s poured over a handsome rustic ice cube and garnished with two plump green olives and a twist of orange peel. It’s bold, balanced, and unmistakably Italian—just the way I like it.
If you’re very lucky (and particularly charming), Chef Enzo might offer you a discreet taste of his treasured pistachio liqueur. Think limoncello, but pistachio—creamy like Baileys, boozy in the best way, and impossibly green and nutty. It’s pure magic, the kind only Italians seem to pull off without a hint of effort.
Olive Italian restaurant Khao Lak Review
With its warm hospitality, quality ingredients, and a proudly personal touch, Olive is far more than a hotel restaurant—it’s a slice of Italy served with heart and precision. Chef Enzo brings passion to the plate and personality to the dining room, crafting an experience that feels as comforting as nonna’s cooking but with just the right amount of polish. Whether you come for the handmade pasta, the wine list, or the irresistible charm of the man himself, one thing’s certain: you won’t leave hungry—or without a smile.
Reasons to visit Olive, Italian restaurant Khao Lak: cuisine with heart; warm and lively restaurant experience; the delightful Chef Enzo; don’t miss Enzo’s Signature Pizza, give vanilla gelato with olive oil a try, end with the Olive Negroni, and beg, borrow or steal a sip of Chef’s coveted pistachio liqueur.
Olive, Italian Restaurant Khao Lak
JW Marriott Khao Lak Resort & Spa
41/12 Moo 3 Khuk Khak, Takua Pa District
Phang Nga, 82220, Thailand
Link to JW Marriott Khao Lak Resort & Spa on Google Maps
@jwmarriottkhaolak
+66 76 584 888
*Vegetarian options available.
Olive, Italian Restaurant Khao Lak Hours
Daily: 6-10 pm
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