Aromi

The story

Crafted with passion, served with love

On Náměstí Míru, one of Prague's most graceful squares, Aromi makes a clear statement: Italian seafood, handled with the seriousness it deserves. The restaurant is part of La Collezione, a group that runs several respected Italian addresses in the Czech capital, and it carries that pedigree into every section of its menu. Gambero Rosso — the same Italian food authority whose name graces one of the restaurant's prized raw ingredients — has awarded Aromi 2 forks, a recognition that speaks to consistent quality rather than a single inspired evening.

The seafood, raw and cooked

The menu opens with a crustacean and oyster counter that sets the tone. Market oysters arrive with Sicilian lemons and Mignonette sauce; Sicilian red prawns — Gambero Rosso Siciliano — can be ordered raw by weight or as a plated starter with lemon confit and tomato water. Scallops, Mediterranean mazzancolle prawns, langoustines and bluefin tuna round out the raw selection. All seafood served raw, except oysters, is chilled to –20 °C for a minimum of 24 hours before service — a detail the kitchen states plainly and one that matters.

For those who prefer their seafood cooked, the secondi section offers grilled octopus with red pepper sauce, chickpeas, aubergine and hazelnuts, and wild salmon with potato espuma, mussels and salsa verde. The centrepiece for two is the whole-fish section: sea bass, sea bream, turbot, Dover sole and lobster from the farmed selection, with wild options including John Dory, monkfish, dentex and stone fish — sourced and priced by the piece.

Pasta, risotto and a broader table

Aromi is not a single-note seafood house. The pasta and risotto courses show range: tortellini filled with mazzancolle prawns in a bisque emulsion with fermented cucumber; risotto with buffalo robiola and summer truffle from Umbria; and the more grounded paccheri Mancini with absolute tomato and burrata cream. A strozzapreti with rabbit ragù and fossa cheese fonduta from Beltrami signals that the kitchen is equally at home with land-based Italian tradition.

Dolci worth staying for

Desserts carry the same Italian coastal spirit — a tiramisù alla Moretta di Fano, described as the fishermen of Fano's favourite coffee break, paired with a Vin Santo from Castello di Querceto. Almond panna cotta with a peach Bellini and a yogurt tartlet with strawberries and yuzu close the meal with lightness.

The restaurant also operates a bistro, hosts private parties, offers outdoor seating and runs a cooking school — making Aromi more than a dinner destination, but a full expression of Italian food culture in the heart of Prague.