A single flavour can define a moment, a season, a destination. To weave a multitude of distinct flavours into a dish, and that into a menu which transports you on a gastronomic journey, is truly an art. Aman celebrates this art form with masterful simplicity, tuned in to the seasons and the abundance they offer, and placing the quality and freshness of ingredients and their ethical sourcing above all else.
The launch of new restaurants Nama and Arva in select locations worldwide represents the beginning of a significant new chapter for Aman in the world of gastronomy.
Paying tribute to Italy’s rich culinary heritage
Arva celebrates the robust flavours and simple ingredients of Italy’s cucina semplice culinary tradition, and the ingenuity required to tease out both the most powerful and delicate tastes from what is seasonally available. Arva pays tribute to this in its name, ‘cultivated land’ in Latin, and its ethos: the shared enjoyment of uncomplicated flavours in a welcoming and congenial atmosphere.
Celebrating Japan's tradition of culinary artistry
Nama offers exquisitely crafted sushi and sashimi at the heart of a menu celebrating Washoku, the UNESCO-celebrated ‘food of Japan’. Drawing its name from the Japanese word for ‘raw’, Nama is imbued with a strong sense of place, and serves simple yet sophisticated dishes that are true to the age-old preparation techniques of the Japanese kitchen.
Whether matsutake mushrooms picked in Bhutan’s forest glades or oysters plucked from the Andaman Sea, the finest produce and delicacies inform Aman’s menus across the globe.
Tastes of Autumn at Aman Tokyo
With balmy days and cool evenings, autumn in Tokyo equals al fresco. The Café by Aman’s offering this season celebrates bistro classics that taste even better on the terrace in the dappled light of the Otemachi Forest. Open to guests and non-residents
Farm to Table in Indonesia
From fresh vegetables and exotic fruits grown in the volcanic soil beneath Mount Agung, to poultry reared in the resort’s free range farm in Jasri village, the kitchen at Amankila uses only the finest, locally sourced ingredients to create a menu of traditional Indonesian delicacies
Cooking Classes in Galle
Explore the local markets of Galle accompanied by Amangalla’s chef, create dishes using traditional clay pots in a thatched-roof pavilion in the countryside, then enjoy your delicious handiwork overlooking lush rice paddies
The Wines of Lake Skadar
Centuries-old wineries fringe the alluvial plains of Lake Skadar, producing some of the finest wines in the Balkans. At Aman Sveti Stefan, red Vranac wine produced especially for the resort by the family-run Radevic Estate, is the ideal drink as temperatures start to cool
Home Dining Near Borobudur
Pak Bilal’s gracious Javanese home near the famed temple of Borobudur becomes the intimate, candlelit setting for a private meal for those looking to enjoy a traditional Indonesian feast in the most authentic setting possible.