The Palazzo Manfredi is a five-star hotel at the center of what was once imperial Rome. While the terraces of the hotel’s Aroma restaurant may offer vistas of the ancient Colosseum, its approach to the sustainable sourcing of ingredients is decidedly up to date. In particular, the palazzo is committed to sustainable fishing.
The restaurant offers only seasonal fish dishes—making use of nature’s cycles to help conserve fish stocks naturally. Fish are sourced locally with the hotel working in partnership with several fishermen from nearby ports—a move that also supports the local economy. Chef Giuseppe di Lorio also looks to source unusual local species whose fishing is considered sustainable. An example is Axillary Seabream, known locally us Mupa, which is listed on the International Union for the Conservation of Nature’s Least Concern List. The hotel is active beyond its immediate needs too. It has taken part in Relais & Châteaux initiatives aimed at preserving tuna stocks and has recently signed a petition against electrofishing.