Reale restaurant
Reale Restaurant is the focus and the driving force of my creative universe. It is a true research and testing laboratory for ingredients and flavours, where all my projects are brought to life. All starts in there, what we create for Reale is developed and later adjusted to various formats. Innovation is made possible thanks to unrelenting study and constant research, I want my dishes to be not only good, they have to be food for thought and able to carve out new paths.

Niko Romito

The culinary credo of Reale Restaurant is based on research which is constantly evolving. Niko Romito starts studying the matter to catch its deepest essence and then develops complex food processing techniques to enhance the flavour in its purest and most vivid form. Cristiana Romito’s hospitality guides guests through the journey, making them have the best experience possible.
story
The journey for Reale started in 2000, in Rivisondoli, when Cristiana and Niko took over the trattoria his father Antonio had opened in the small village center, which was previously the family-run pastry shop. Niko and Cristiana quickly developed their own idea of cuisine and hospitality rooted in the territory and tradition but innovative in its nature. The beginning was difficult, because customers, did not catch right away the value of the new path Reale was carving out. Regardless the difficulties, Cristiana and Niko never gave up and after a few years they were awarded by food critics. In 2007, Reale Restaurant clinched its first Michelin star, and in 2009, the second one, both awards for the relentless research and innovation work carried out. In 2001, Cristiana and Niko moved Reale Restaurant to Casadonna which became a boutique hotel first and then home for Niko Romito Academy, the Advanced Vocational Culinary Academy. In 2014, they clinched the third Michelin star.
Ristorante Reale, is today the beating heart of Niko Romito’s universe, it is the laboratory where research is an ongoing process and all new dishes for Reale are brought to light. But it is also where his creative drive stems from, laying the foundations for all his projects.
tasting menu
Reale Restaurant culinary offer is constantly changing and evolving with the seasons. Its menu reveals Niko Romito’s research and insight imbedded in a tasting and a-la carte menu, where diners can choose between iconic dishes and new creations.
cellar
The wine cellar of Reale Restaurant is located where the old stables used to be. Among the ancient drinking troughs, going back to 16th century, 10.000 bottles of wines with more than 500 vintners to choose from, are stored in the cellar, mainly from Italy and Europe. Regardless of the season, the temperature is kept at a more or less constant 14 to 17 C°, with a humidity level between 70-90%.
Our wine list is constantly evolving.
In addition to the wine list, Reale Restaurant offers a selection of spirits, Vermouth and a cocktails list. Lunches and dinners are enriched by the pairings from the extensive selection of wines or by more creative and unique cocktails and infusions pairings.
The wines and the wine list are curated by Gianni Sinesi, the Sommelier who has been working with Cristiana and Niko since 2004.
The logic of wine selection follows the philosophy of Reale’s cuisine, with an emphasis on clean and savoury aromas and an eye on strong palatable peculiarities even among the youngest labels. A network of relationships with small top-quality vintners, allows Gianni to offer renowned wines alongside lesser known but nonetheless noteworthy ones. Particular focus is dedicated to Italy and above all to Abruzzo, about whose new wine producers Gianni delights in helping customers discover.
An experimental vineyard surrounds Casadonna, it is mainly growing Pecorino grapes – a local variety- with a few rows of Riesling and black Pinot grapes. It is undoubtedly a heroic vineyard grown at 860 metres above sea level. It produces a sharp mountain Pecorino wine, the Casadonna wine. Riesling and black Pinot grapes are still being experimented to study their ability to adapt to local territory.
A high-altitude Pecorino, born between the Alto Sangro and the Cinque Miglia plateau from the encounter with the three-starred chef Niko Romito. Limited edition for a collector's wine.
Reale Restaurant is the focus and the driving force of my creative universe. It is a true research and testing laboratory for ingredients and flavours, where all my projects are brought to life. All starts in there, what we create for Reale is developed and later adjusted to various formats. Innovation is made possible thanks to unrelenting study and constant research, I want my dishes to be not only good, they have to be food for thought and able to carve out new paths.

The culinary credo of Reale Restaurant is based on research which is constantly evolving. Niko Romito starts studying the matter to catch its deepest essence and then develops complex food processing techniques to enhance the flavour in its purest and most vivid form. Cristiana Romito’s hospitality guides guests through the journey, making them have the best experience possible.

story
The journey for Reale started in 2000, in Rivisondoli, when Cristiana and Niko took over the trattoria his father Antonio had opened in the small village center, which was previously the family-run pastry shop. Niko and Cristiana quickly developed their own idea of cuisine and hospitality rooted in the territory and tradition but innovative in its nature. The beginning was difficult, because customers, did not catch right away the value of the new path Reale was carving out. Regardless the difficulties, Cristiana and Niko never gave up and after a few years they were awarded by food critics. In 2007, Reale Restaurant clinched its first Michelin star, and in 2009, the second one, both awards for the relentless research and innovation work carried out. In 2001, Cristiana and Niko moved Reale Restaurant to Casadonna which became a boutique hotel first and then home for Niko Romito Academy, the Advanced Vocational Culinary Academy. In 2014, they clinched the third Michelin star.
Ristorante Reale, is today the beating heart of Niko Romito’s universe, it is the laboratory where research is an ongoing process and all new dishes for Reale are brought to light. But it is also where his creative drive stems from, laying the foundations for all his projects.
tasting menu
Reale Restaurant culinary offer is constantly changing and evolving with the seasons. Its menu reveals Niko Romito’s research and insight imbedded in a tasting and a-la carte menu, where diners can choose between iconic dishes and new creations.
cellar
The wine cellar of Reale Restaurant is located where the old stables used to be. Among the ancient drinking troughs, going back to 16th century, 10.000 bottles of wines with more than 500 vintners to choose from, are stored in the cellar, mainly from Italy and Europe. Regardless of the season, the temperature is kept at a more or less constant 14 to 17 C°, with a humidity level between 70-90%.
Our wine list is constantly evolving.
In addition to the wine list, Reale Restaurant offers a selection of spirits, Vermouth and a cocktails list. Lunches and dinners are enriched by the pairings from the extensive selection of wines or by more creative and unique cocktails and infusions pairings.
The wines and the wine list are curated by Gianni Sinesi, the Sommelier who has been working with Cristiana and Niko since 2004.
The logic of wine selection follows the philosophy of Reale’s cuisine, with an emphasis on clean and savoury aromas and an eye on strong palatable peculiarities even among the youngest labels. A network of relationships with small top-quality vintners, allows Gianni to offer renowned wines alongside lesser known but nonetheless noteworthy ones. Particular focus is dedicated to Italy and above all to Abruzzo, about whose new wine producers Gianni delights in helping customers discover.
An experimental vineyard surrounds Casadonna, it is mainly growing Pecorino grapes – a local variety- with a few rows of Riesling and black Pinot grapes. It is undoubtedly a heroic vineyard grown at 860 metres above sea level. It produces a sharp mountain Pecorino wine, the Casadonna wine. Riesling and black Pinot grapes are still being experimented to study their ability to adapt to local territory.
A high-altitude Pecorino, born between the Alto Sangro and the Cinque Miglia plateau from the encounter with the three-starred chef Niko Romito. Limited edition for a collector's wine.