Sustainability
Around 60-70% of all ingredients hail from Greece, with the chefs working on reducing the overall sourcing radius to a 100-mile area (but most produce is sourced from within 25 miles). They have their own traditional bostani (garden) where they grow vegetables, fruit and herbs to serve at the resort. Amanzoe was designed in a bioclimatic architectural style, being ecologically sensitive in a way that aligns with nature. PV panels heat the water, with more than 7,000 metres of green roofs insulating the building, capturing rainwater, processing greenhouse gases and attracting wildlife