Located in one of the city's eight monumental palazzos on the Grand Canal, Aman brought in Norbert Niederkolfer, who, along with Chef Matteo Panfilio, developed a menu inspired by the “Cook the Mountain” approach that Neiderkolfer developed at his St. Hubertus restaurant, which here becomes “Cook the Lagoon.” The word arva comes from the Latin term for “cultivated land,” a reflection of the kitchen’s philosophy of using the best seasonal produce, fish and organic meats from the Rialto in dishes such as spider crab ravioli, tarragon and ginger or baby artichokes “castraure,” with sauce and pecorino cheese.