Celebrating the bold flavours and simple ingredients of Italy’s rich culinary heritage, Arva has been conceived by Stefano Artosin, Regional Executive Chef of Amanpuri (Thailand), Amansara (Cambodia) and Amantaka (Laos), and Andrea Torre, recently appointed Executive Chef of Amanyangyun, Aman’s forthcoming property in China.
Based on inventive cooking techniques and utilising just a few simple ingredients which take centre stage, Arva launched befittingly at Aman Venice on 1 October, and will be introduced to select Aman destinations over the coming months. Each Arva will offer a warm, convivial and welcoming environment with dishes served family style, paying respect to the roots of Italian culinary traditions.
Arva embraces the culinary history of Italy which has established a reputation for seasonal and sustainably sourced fare. This style of cuisine draws influence from Italian cooks who concocted dishes solely from what was available in the immediate gardens, forests and seas surrounding them, using their instinctive understanding of flavour and the creativity of necessity to prepare bold, heart-warming dishes that could be shared among family and friends.
Recently launched at Aman Venice on 1 October, followed by Amanpuri in Phuket, Amanyangyun in Shanghai, Aman Tokyo, and Aman Sveti Stefan in Montenegro 2018, the approach at each Arva will stay true to its Italian heritage, however each menu will incorporate the finest local ingredients, in keeping with the Aman philosophy of seamless integration with the destination – extracting the best of the surroundings into an unparalleled dining experience, with each restaurant offering their own take on the concept.
Located adjacent to the Aman Venice magnificent ballroom, Arva at Aman Venice features dishes such as chestnut tagliatelle, a hand-made pasta with Chanterelle mushrooms and castelmagno cheese, a red prawn crudo with wild fennel and citronette, and triglia di scoglio, local red mullet with roasted cauliflower and caper leaves.