Six Senses has chosen Rome as the location for its first Italian establishment.
Six Senses Rome has recently opened its doors in the historic center of the Italian capital, a short walk from the Pantheon and the Trevi Fountain. This green oasis offers a tranquil escape from the city’s bustling main street, Via del Corso.
The hotel is located in Palazzo Salviati Cesi Mellini, a 15th-century building that has been expanded and renovated many times over the years. There are 96 rooms and suites in total. The hotel’s interior is contemporary in style, with the integration of sustainable architectural and design elements, enhanced by ornamental plants and natural light, creating an open and airy atmosphere within the spaces.
The entire project was the brainchild of Patricia Urquiola, a world-renowned architect known for her focus on sustainable design and the emotional relationship between people and the spaces around them.
The construction of this Urban Hotel involved 500 suppliers, all of whom were guided by a common theme: sustainability, which is the Group’s top priority.
Among them is Electrolux Professional, which has been chosen as the technical partner to equip the catering areas with its solutions, such as the Bivium Restaurant-Café-Bar, managed by Executive Chef Nadia Frisina. It has a completely open kitchen with a thermaline one-piece top: a made-to-measure cooking island in one block, a perfect example of functionality and the heart of this format.
All around it are several areas dedicated to raw seafood, as well as a pastry shop, an ice-cream parlor, and a coffeehouse located in the center. The Notos Rooftop, situated on the top floor, is a peaceful spot where guests can enjoy tastings and drinks while taking in breathtaking 360-degree views of the city. Then, behind the scenes, you can see part of a huge kitchen that serves as the control room for all catering services offered at Six Senses. The package also includes the Six Senses Spa, a sanctuary of wellness and sustainability.
“Why Electrolux Professional?”
“For me, the best part of working with Electrolux Professional over the years has been getting to know the people. It’s a big company, but it’s made up of real, approachable people, and I feel like I can call them whenever I want.” says Chef Nadia Frisina