The turquoise Aegean laps Amanruya’s private pebble beach, while ancient pine forests scent the air. Resting amid olive groves and cypress trees on the Bodrum Peninsula’s serene north coast, the village-like resort is a secluded retreat offering an abundance of space and privacy.
The Palazzo Kitchen Table is a unique private-dining concept comprising a calendar of exclusive gatherings, held throughout the year. Taking place in an intimate kitchen setting overlooking the private garden, each event brings a small group of guests face to face with the global gastronomic elite for a celebration of culinary creativity and locally sourced, sustainable ingredients.
A world of fine wine
Alongside dining on the guest chef’s exclusive dishes, Palazzo Kitchen guests will be introduced to Aman Venice’s exemplary wine cellar. The hotel has accumulated an extensive and wide-ranging collection of some of the world’s finest wines, including rare vintages from Bordeaux, Burgundy and Champagne in France and a 1995 merlot from Tuscany in Italy.
Market to table
In keeping with Aman Venice’s close connection to the fabric of the city and its surrounding region, Executive Chef Dario Ossola and Executive Sous Chef Dario Boschetti work closely with local farmers, fishermen and Rialto market traders to ensure the freshest seasonal produce is available for each gathering.
A star-studded guest list
Alongside Aman Venice resident chefs Dario Ossola and Dario Boschetti, and Michelin-starred consultant chef Norbert Niederkofler, the Palazzo Kitchen welcomes some of the brightest lights in modern gastronomy from around the world. Visiting chefs include the leading teppan chef Koji Aida, owner of Paris's only Michelin-starred Japanese restaurant, Aida.