With the arrival of spring with its warmer climes and the vibrant bloom of flora and fauna, Aman’s properties across Europe and North Africa are poised to welcome guests once again for the season. Promising moments of renewal, each Aman sanctuary, from the verdant pine forests of Turkey to the rose-hued desert of Morocco, has crafted new cultural and culinary experiences for all ages, meticulously designed to enthrall and create lasting memories.
In addition, new wellness offerings and initiatives unveiled this year harness the restorative powers of Aman’s serene natural settings enabling complete rejuvenation.
Set on a peaceful Peloponnese hillside overlooking the Aegean Sea, Amanzoe is a modern-day Acropolis, surrounded by fragrant gardens and olive groves. Reopened on 1 April 2023, the resort offers a range of new experiences this season.
Those visiting Amanzoe early in the season can discover the culinary philosophy of renowned three-Michelin starred chef, Norbert Niederkofler with two exclusive dining experiences. On 30 April, Chef Norbert will collaborate with Amanzoe’s Executive Chef Melemenis to create a five-course ‘Four Hands’ menu with optional wine pairing.
Experience this one-off dinner as part of a two-night Culinary Discovery stay complete with accommodation in a Pool Pavilion and one spa treatment per person. On 1 May, Chef Norbert will further showcase his very own ‘Cook the Mountain’ food philosophy with a special meal of shared dishes featuring the region’s exceptional natural bounty.
Several other new dining experiences take full advantage of the Peloponnese sunshine this season. The Beach Club is now open for dinner three nights a week, with a pop-up Arva menu of rustic Italian dishes available on Friday, Saturday and Sunday evenings.
A new alfresco lounge area beside the resort’s hilltop swimming pool features Nama’s exquisite Japanese cuisine with sunset cocktails in a more relaxed setting.
This is in addition to a garden-inspired Bostani Breakfast providing homecooked traditional favourites, such as spanakopita – a spinach and cheese pie – served within Amanzoe’s sun-dappled olive groves and cooked in the outdoor wood-oven, alongside freshly-picked fruits and seasonal marmalades.