Provenance is of paramount importance at Amanzoe, with as many ingredients as possible sourced from Greece’s own gamut of farmers, beekeepers, cheesemakers and fisherpeople. With the exception of our Japanese restaurant (which requires certain ingredients from Asia) presently around 60%—70% of all ingredients served at Amanzoe’s restaurants hail from Greece. The resort’s chef and purchasing manager are currently working on reducing the overall sourcing radius to a 100-mile area, with most produce now sourced from within 25-miles.
Amanzoe’s own bostani
In Greece, traditionally every property has its own private garden or vegetable patch called a bostani, where the owners grow their own produce. Amanzoe has its own bostani farm growing vegetables, fruit and herbs, including three different types of aubergines, lettuce, tomatoes and the world-class melons for which the Peloponnese is famous. The resort’s bostani farm has served as a food source for the resort’s restaurants since 2016, with guests invited to visit for farm-to-table experiences and cookery classes offering a true taste of Greek culture.
Supporting local suppliers & families
One of Amanzoe’s most charming guest experiences visits a farmstead three miles’ away. A living portrait of a traditional Greek way of life, the visit invites guests to learn about beekeeping, an important part of Greece's history and culture. The family-owned business provides Amanzoe with thyme-infused honey and honeycomb and on-site, there is a small museum explaining their precious production methods, highlighting the role bees play in biodiversity and why bee pollen is so important.
Throughout the pandemic, the hotel’s community outreach programme has provided around a dozen meals every day for the local community in partnership with the municipality. Following large-scale events, the culinary team also provides nearby families with leftovers to reduce food waste.
Leftovers sent to landfill produce harmful greenhouse gas emissions through anaerobic decomposition. This emits methane, which is 21 times more potent than CO2. At Amanzoe, all organic scraps are added to compost in the resort’s extensive gardens. After a cycle of around five or six months the compost works as the ultimate soil-enricher, helping the resort strive for a circular economy.
The architectural style of Amanzoe is ecologically sensitive in a way that aligns with nature. Buildings have been designed with optimal orientation to maximise sunlight and breeze allowing them to rely less on artificial lighting, heating and cooling systems, reducing the building's carbon footprint.
In addition, photovoltaic panels heat the resort’s water, meaning less reliance on power from the national grid while the resort also has more than 7,000 metres of planted green roofs. The roofs work to insulate the building naturally, capture rainwater, process greenhouse gases, attract butterflies and wildlife, and, through the process of evapotranspiration, lower the temperature of the roof itself, reducing the need for cooling systems. Artificial ponds and infinity pools in the landscaping of the grounds also help enhance favourable conditions for a microclimate and biodiversity.