Aromi Restaurant is the flagship of Riccardo Lucque's La Collezione chain and has been the home of authentic Italian cuisine in Prague since its opening in 2005. Since its inception, it has specialized in the freshest fish and seafood, which guests can personally choose at the table. Chef Marco Giampaoli's menu offers authentic Italy from antipasti to dolci and combines simplicity, quality and modern elegance.
Aromi is guided by the motto of simplicity in the kitchen (la semplicità in cucina). The emphasis on freshness and quality of ingredients is reflected in every dish. Guests like to return here for truffle specialties, spaghetti with lobster, octopus, sea bass in guazzetto sauce or the signature dish - sea bass in a salt crust, which has been on the menu since the very beginning and has become a symbol of the establishment.
The offer also includes a wine list of more than 300 natural wines from all over Italy and other important wine regions. Aromi can boast a number of awards. In addition to the Best Restaurant guide, the restaurant regularly appears in the Michelin guide for the Czech Republic. Its greatest success is its 11th place in the 50 Top Italy ranking, i.e. the best Italian restaurants outside of Italy. Despite all the awards, a satisfied guest remains the main goal.
Chef Marco Giampaoli grew up in Most, but part of his family comes from Italy, where he spent his holidays and learned from his aunt Mina. He gained his first experience with cooking in Scotland during the Erasmus program. After returning to the Czech Republic, he joined an Italian restaurant, where he started as a dishwasher. However, hard work led him to high gastronomy and to Prague.
He gradually worked his way through a number of prestigious establishments - he worked at the Wine Food Market, the Alcron Hotel, as a sous-chef at Aromi, as well as in the Michelin restaurants El Molin (Alto Adige), Il Portale (Lombardy), Al Oro (Rome) and completed an internship at the Gordon Ramsay Restaurant in London.
Each position has given him valuable experience, which he now puts to good use as the chef of Aromi, where he has been running the kitchen for over three years. His goal is to create dishes based on traditional Italian recipes, which are given a modern twist at Aromi. The basis of his work is top-quality ingredients and respect for seasonality.