

biography


A self-taught Chef, deeply rooted in Abruzzo, the region he was born in. When Niko first entered a kitchen, he never thought it would become his world. He was actually studying Economics at university in Rome, with still a few exams to take to complete it, dreaming of a career as Finance Advisor, when his father, who had recently transformed the family-run pastry shop Reale into a trattoria, fell ill. Cristiana and Niko came back to Abruzzo to take care of the trattoria, with the intention of keeping it going until they would find a buyer. The two siblings instead, became passionate for the job and when their father passed away, they decided to take over the Reale.

With no culinary background, Niko quickly crafted a personal cuisine of his own and in just 7 years clinched his first Michelin star.
In 2011, the restaurant moved to Casadonna, a 16th century former Monastery in Castel di Sangro that Cristiana and Niko renovated and furnished by choosing materials and works of art aligned with their idea of elegance, purity and beauty and consistent with the culinary philosophy of Reale Restaurant.
There, in addition to the restaurant and the rooms, a vocational school for professional training was established, the Accademia Niko Romito (Vocational Culinary Academy).
In November 2014, the restaurant was awarded the third Michelin star and Niko started developing new formats.
Today, through an in-depth study, research and relentless experimentations, combined with a strong entrepreneurial drive, Niko Romito has succeeded in consolidating an innovative culinary style, infused with his own identity together with a complex system that combines haute-cuisine, various formats, top level training and products for home consumption.
cooking philosophy
"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.”

“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.”

biography

A self-taught Chef, deeply rooted in Abruzzo, the region he was born in. When Niko first entered a kitchen, he never thought it would become his world. He was actually studying Economics at university in Rome, with still a few exams to take to complete it, dreaming of a career as Finance Advisor, when his father, who had recently transformed the family-run pastry shop Reale into a trattoria, fell ill. Cristiana and Niko came back to Abruzzo to take care of the trattoria, with the intention of keeping it going until they would find a buyer. The two siblings instead, became passionate for the job and when their father passed away, they decided to take over the Reale.

With no culinary background, Niko quickly crafted a personal cuisine of his own and in just 7 years clinched his first Michelin star. In 2011, the restaurant moved to Casadonna, a 16th century former Monastery in Castel di Sangro that Cristiana and Niko renovated and furnished by choosing materials and works of art aligned with their idea of elegance, purity and beauty and consistent with the culinary philosophy of Reale Restaurant.
There, in addition to the restaurant and the rooms, a vocational school for professional training was established, the Accademia Niko Romito (Vocational Culinary Academy).
In November 2014, the restaurant was awarded the third Michelin star and Niko started developing new formats.
Today, through an in-depth study, research and relentless experimentations, combined with a strong entrepreneurial drive, Niko Romito has succeeded in consolidating an innovative culinary style, infused with his own identity together with a complex system that combines haute-cuisine, various formats, top level training and products for home consumption.
cooking philosophy
"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.”

“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.”
timeline
2000
Cristiana and Niko
take over Ristorante Reale

Ravioli di ricotta di pecora e acqua
2006
Niko is appointed
“Young Chef of the year”
by Espresso Guide.
2007
First Michelin star.

2009
Second Michelin star.


Publishing of the book Niko. La semplicità Reale di
Niko Romito, Clara Padovani Gigi Padovani
(Edited by Giunti Editore ).

Assoluto di Cipolla

2010
Melanzana arrosto
e caramello di pesca

2011
Reale Restaurant moves to Casadonna

Reale Restaurant is awarded with the
‘Lunch of the Year Award' by the Espresso Guide.
2012
Niko Romito vocational school is established.

Niko Romito is named ‘Best Chef of the Year’
2012 by Identità
Golose
2013
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.
2014
The 3 Michelin star.
Inauguration of Spazio in Rome.




Carciofo e rosmarino
2015
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
and Laura Lazzaroni (edited by Giunti).
2016
Unveiling of the project ‘Nutritional Intelligence’
in partnership with ‘Università La Sapienza’ in Rome.

Cavolfiore
2017
Inauguration of the first Il Ristorante - Niko Romito in Beijing
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
2018

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 of the book
Unforketable.it.
La cucina italiana di Niko Romito a casa tua di Niko Romito e Elisia Menduni (Giunti editore).
The University Campus for research and advanced culinary Arts enters design phase.

Publishing of the book Apparentemente semplice by Niko Romito
di Leopoldo Gasbarro (Sperling and Kupfer editore)
2019
Inauguration of Spazio Bar and 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. Spazio Niko Romito Restaurant in Milan is awarded with 2 Hats by the Expresso Guide.

Il Ristorante - Niko Romito in Beijing clinches the first Michelin star.
2020
Best European Chef of the Year award by
Madrid Fusion.

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.
2021
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.
skip timeline
2000
Cristiana and Niko
take over Ristorante Reale

Ravioli di ricotta di pecora e acqua
2006
Niko is appointed
“Young Chef of the year”
by Espresso Guide.
2007

First Michelin star.
2009
Second Michelin star.


2009

Publishing of the book Niko. La semplicità Reale di
Niko Romito, Clara Padovani Gigi Padovani
(Edited by Giunti Editore ).
Assoluto di Cipolla

2010

Melanzana arrosto
e caramello di pesca
2011

Reale Restaurant moves to Casadonna
Reale Restaurant is awarded with the
‘Lunch of the Year Award' by the Espresso Guide.
2012
Niko Romito vocational school is established.

Niko Romito is named ‘Best Chef of the Year’ 2012 by Identità Golose.
2013
Inauguration of the first Spazio
in Rivisondoli, the Spazio “Zero”.

2013

Bread becomes one of the items in the tasting menu of Ristorante Reale.
the project
Unforketable:
an online video encyclopedia featuring
contemporary Italian cuisine.
2014
The 3 Michelin star.



Inauguration of Spazio in Rome.
2014

Carciofo e rosmarino
2015
Inauguration of Spazio in Milan.
Inauguration of ‘Bomba’
temporary store
in Naples.


2015
‘Performance of the Year’
award by the Espresso Guide.
Publishing of the book Dieci lezioni di cucina by Niko Romito and Laura Lazzaroni (edited by Giunti).

2016
Unveiling of the project ‘Nutritional Intelligence’
in partnership with ‘Università La Sapienza’ in Rome.

Cavolfiore
2017
Inauguration of the first
Il Ristorante - Niko Romito in Beijing
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
2018

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.

2018

Niko Romito participates in the broadcast Youth
Empowerment by Save the Children in Bolivia,
with the support of Bulgari.
Unforketable.it.
by Niko Romito and Elisia Menduni
(edited by Giunti).

2018
The University Campus for research and advanced culinary Arts enters design phase.
by Leopoldo Gasparro
(Sperling and Kupfer Editore)

2019
Inauguration of Spazio Bar and Cucina in Rome.

with 5 Hats by the Espresso Guide and 96/100 points by Gambero Rosso Guide. Spazio Niko Romito Restaurant in Milan is awarded with 2 Hats by the Expresso Guide.
2019

Il Ristorante - Niko Romito in Beijing clinches
the first Michelin star.
2020
Best European Chef of the Year award by Madrid Fusion.

2020
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.
2021
Chef Mentor award by Michelin Guide.
Inauguration of the second ALT
in Montesilvano.
2021
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.
2022
Foglia di broccolo e anice

2022
Niko Romito starts his collaboration with the World Economic Forum
as inspirational source for a new vision
about nutrition.nutrizione.
clinches two Michelin stars at the first -ever edition in United Arab Emirates of Michelin Guide.

2022
Reale Restaurant climbs to No. 15 on the World's 50 Best Restaurants lis
Chef Niko Romito is n. 14 best chef in the world on the ranking of the Best Chef Awards
Laboratorio Niko Romito apre il suo
primo flagship store a Milano.
2022
Foglia di broccolo e anice

Niko Romito starts his collaboration with the World Economic Forum
as inspirational source for a new vision
about nutrition.nutrizione.

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 lis
Chef Niko Romito is n. 14 best chef in the world on the ranking of the Best Chef Awards
Laboratorio Niko Romito apre il suo
primo flagship store a Milano.





info and contacts
Reale | Casadonna
- Piana Santa Liberata – 67031, Castel di Sangro (AQ)
-
Tel +39 0864 69382
Fax +39 0864 840610 - Reale: info@ristorantereale.it
- Casadonna: reservations@casadonna.it
- Stampa: comunicazione@nikoromito.com
opening
Open
Wednesday - dinner
From Thursday to Sunday - lunch and dinner
Closed:
From Monday and Tuesday - lunch and dinner
Wednesday - lunch
opening
closed for annual holidays
Restaurant Reale and the Hotel Casadonna are closed: from November 6th to November 15th 2023. They will reopen on November 16th with dinner service.
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