restaurants in the world
purity
"Purity is the supreme synthesis of flavour, it is essentiality and then beauty. Searching for purity means making the synthesis of something extremely complex but in a clear way and catching the quintessence. Synthesis is the hardest thing to achieve, but it is the form of beauty I am searching for."
verticality
“Verticality of flavour, in its full expression, is at the core of my cuisine. I try to go deep down the matter before exploring its content. It is like bringing back an unknown world by unfolding flavours which are unexpected and completely new."
substance
“The effect my cuisine creates is like a magnifying glass that makes the matter appear clearer and brings into focus what I thought I could see clearly but it was actually blurred. My dishes represent a clearer and deeper expression of the ingredient: they are based on common and recognisable elements but with a greater intensity and complexity.”
vegetables
“My research and experimentation on vegetables blazes new trails. It gives me an incredible creative excitement although it requires the highest precision. The most unexpected results are achieved by using common ingredients, like a carrot or an onion.”
..
lightness
“My cuisine is not tasty in spite of being light, it is tasty because it is light. I leave no room for the superfluous to intensify flavours and make them purer. Flavours are more intense and dishes healthier, which is fundamental: not only a chef has to know how to cook well but he has to make people eat well.”
territory
“I am privileged to live in Abruzzo, surrounded by nature, where biodiversity is all around. This offers me varieties of products to experiment, such as the wheat from Solina variety. Ten years ago, I started my research on bread because I really wanted to give value to this variety, which was rather uncommon at that time. But there’s more; those mountains, the quietness they evoke and the loneliness they imply, helped me stay more focused and be aware of my path.”
analytical creativity
“When I start creating a new dish, I never know where I will end up. I start working on the flavour, scent and texture and when after the first bites and tries, I realize that something is not working, I try to understand why and in doing so, I am taken where I would never expect to get. It’s right there where my push comes from, trying to change what I don’t like and questioning even what I have always taken for granted. My recipes are constantly evolving.”
Cristiana e Niko
take over Ristorante Reale.
Niko is appointed “Young Chef of the year” by the Espresso Guide
First Michelin star.
Second
Michelin star
Publishing of the book Niko.
La semplicità Reale di Niko Romito,
Clara Padovani Gigi Padovani (Giunti editore).
Assoluto di Cipolla
Roasted eggplant
and peach caramel.
Reale Restaurant moves to Casadonna.
Niko Romito vocational school is established
Inauguration of the first Spazio
in Rivisondoli, the Spazio “Zero”.
Bread becomes one of the items in the tasting menu of Ristorante Reale.
The project Unforketable is launched:
an online video encyclopedia featuring contemporary Italian cuisine.Third Michelin star and inauguration of Spazio in Rome.
Artichoke
Inauguration of Spazio in Milan.
inauguration of ‘Bomba’ temporary store in Naples.
Performance of the Year"
award by the
Espresso Guide.
Publishing of the book Dieci lezioni di cucina by Niko Romito e Laura Lazzaroni (Giunti editore).
Unveiling of the project ‘Nutritional Intelligence’ in partnership with ‘Università La Sapienza’ in Rome.
Cavolfiore
The collaboration with Bulgari Hotels & Resorts begins.
nauguration of the first Il Ristorante - Niko Romito in Beijing and inauguration, after a few months, of the second ‘Ristorante Niko Romito’ in Dubai.
Reale Restaurant enters into the top of the World's 50 Best restaurants at No.43.
Inauguration of Il Ristorante Niko Romito in Shanghai and in Milan, the one in Shanghai clinches the first Micheline star.
Inauguration of PANE Laboatorio and ALT (Landing Station of Taste) in Castel di Sangro.
Niko Romito participates in the broadcast Youth Empowerment by Save the Children in Bolivia, with the support of Bulgari.
Publishing the book
Unforketable.it.
La cucina italiana di Niko Romito a casa tua by Niko Romito e Elisia Menduni (edited by Giunti).
The University Campus for research and advanced culinary Arts enters design phase.
Publishing of the book Apparentemente semplice by Niko Romito
and Leopoldo Gasbarro (edited by Sperling and Kupfer).
Inauguration of Spazio Bar e Cucina in Rome.
Reale Restaurant confirms its position at the top of the ranking of the Italian Restaurants Guides
with 5 Hats by the Espresso Guide and 96/100 points by Gambero Rosso Guide. Romito Restaurant in Milan is awarded with 2 Hats by the Expresso Guide.
Il Ristorante - Niko Romito in Beijing clinches the first Michelin star.
Best European Chef of the Year award by Madrid Fusion.
PANE Laboratory evolves into Niko Romito Laboratory the research and development laboratory on baking process and fermentation techniques of leavened products of traditional pastry.
Niko Romito is testimonial at Dubai Expo for the future of the food and takes part in the forum "Food for Planet".
The catering of the Italian Pavillon is given to the format Spazio Niko Romito.
Chef Mentor award by Michelin Guide.
Inauguration of the second ALT in Montesilvano.
Opening of Il Ristorante – Niko Romito at Bulgari Hotel in Paris.
The regional law concerning the value of the Campus of Niko Romito Research and Vocational Culinary Academy for Abruzzo Region is unanimously approved.
Broccoli leaf
and anise
Reale Restaurant launches its plant-based tasting menu completely dedicated to vegetables.
Niko Romito starts his collaboration with the World Economic Forum
as inspirational source for a new vision about nutrition.
Il Ristorante - Niko Romito at Bulgari Hotel & Resorts in Dubai
clinches two Michelin stars at the first -ever edition in United Arab Emirates of Michelin Guide.
Reale Restaurant climbs to No. 15 on the World's 50 Best Restaurants list.
Chef Niko Romito is n. 14
best chef in the world on the ranking of the Best Chef Awards.
purity
verticality
substance
vegetables
lightness
territory
analytical creativity
functional cuisine
"Purity is the supreme synthesis of flavour, it is essentiality and then beauty. Searching for purity means making the synthesis of something extremely complex but in a clear way and catching the quintessence. Synthesis is the hardest thing to achieve, but it is the form of beauty I am searching for."
“Verticality of flavour, in its full expression, is at the core of my cuisine. I try to go deep down the matter before exploring its content. It is like bringing back an unknown world by unfolding flavours which are unexpected and completely new."
“The effect my cuisine creates is like a magnifying glass that makes the matter appear clearer and brings into focus what I thought I could see clearly but it was actually blurred. My dishes represent a clearer and deeper expression of the ingredient: they are based on common and recognisable elements but with a greater intensity and complexity.” “l’effetto della mia cucina è quello di una lente che permette di
“My research and experimentation on vegetables blazes new trails. It gives me an incredible creative excitement although it requires the highest precision. The most unexpected results are achieved by using common ingredients, like a carrot or an onion.”
“My cuisine is not tasty in spite of being light, it is tasty because it is light. I leave no room for the superfluous to intensify flavours and make them purer. Flavours are more intense and dishes healthier, which is fundamental: not only a chef has to know how to cook well but he has to make people eat well.”
“I am privileged to live in Abruzzo, surrounded by nature, where biodiversity is all around. This offers me varieties of products to experiment, such as the wheat from Solina variety. Ten years ago, I started my research on bread because I really wanted to give value to this variety, which was rather uncommon at that time. But there’s more; those mountains, the quietness they evoke and the loneliness they imply, helped me stay more focused and be aware of my path.”
“When I start creating a new dish, I never know where I will end up. I start working on the flavour, scent and texture and when after the first bites and tries, I realize that something is not working, I try to understand why and in doing so, I am taken where I would never expect to get. It’s right there where my push comes from, trying to change what I don’t like and questioning even what I have always taken for granted. My recipes are constantly evolving.”
“My cuisine tells exactly who I am, but it is always functional to the project it is serving. It is a kind of ‘useful creativity”: behind any creation –from a dish for Reale to the iconic Bomba – they all express my thought but each of them makes it by using context-appropriate languages. The results of the great research work we have been doing at Reale follow various formats and there is a constant exchanging among them, they are mutually feeding each other according to the principle of communicating vessels.”
Cristiana and Niko
take over Ristorante Reale.
Niko is appointed
“Young Chef of the year”
by the Espresso Guide.
First Michelin star.
Second Michelin star.
Publishing of the book Niko. La semplicità Reale di Niko Romito, Clara Padovani Gigi Padovani (Edited by Giunti Editore ).
Piatto
Assoluto di Cipolla
Melanzana arrosto
e caramello di pesca
Reale Restaurant moves to Casadonna
Niko Romito vocational school is established.
Inauguration of the first Spazio
in Rivisondoli, the Spazio “Zero”.
The project Unforketable is launched:
Third Michelin star
Carciofo
Inauguration of Spazio in Milan
‘Performance of the Year’
award by the Espresso Guide.
Unveiling of the project ‘Nutritional Intelligence’ in partnership with ‘Università La Sapienza’ in Rome. .
Inauguration of the first Il Ristorante - Niko Romito in Beijing
Foglia di broccolo e anice
Reale Restaurant launches its plant-based
tasting menu completely dedicated to vegetables.