The adventure of Reale began in 2000, the year that Niko and Cristiana took over the trattoria that their father Antonio had opened in the village of Rivisondoli, on the premises of the historic family pastry shop. Neither sibling had any experience in the restaurant business, but in just a few years Reale caught the notice of customers and food critics by proposing a new type of cuisine, highly original and personal, earning its first Michelin star in 2007, the second in 2009. In 2011 the business moved to the present complex at Casadonna, where Reale found its most complete expression. The third star arrived soon thereafter, in 2013. Today the restaurant is the beating heart of the Niko Romito ‘system’: a laboratory where every day the chef and his crew conduct intensive research and give birth to new dishes.
The Reale crew is a small, young and close-knit group of 14 men and women between the ages of 20 and 30. All the heads of the various stations are involved by the chef in the execution and construction of the dishes. Some of them, like Claudio Bellavia, Dino Como and Antonio Angelini, have been with Niko for years and actively collaborate on the research and creation phases. The kitchen thus becomes a veritable gastronomic workshop, further enriched by its proximity to the culinary academy “Niko Romito Formazione” and the enthusiasm of the students there, who do part of their apprenticeship in the Reale kitchens.
The affinity between Niko and his sister is total. Cristiana leads the Reale service staff with the same rigor, the same elegance and the same passion that characterize her brother’s cooking, of which she has a profound and detailed knowledge. Between kitchen and dining room there are no barriers, but rather a seamless osmosis. Cristiana and sommelier Gianni Sinesi, who’s been at Reale since 2004, have succeeded in working with the young staff to create a style at once rigorous and warm, balances hospitality and precision to provide customers with an exciting, all-encompassing dining experience.
Gianni Sinesi has been awarded “Best Sommelier under 35” during the first...
Niko Romito has been awarded “Chef of the year” by Madrid Fusion...
Il Ristorante Niko Romito at the Bvlgari Hotel Beijing has been awarded...
Piana Santa Liberata – 67031, Castel di Sangro (AQ)
Phone +39 0864 69382 – Fax +39 0864 840610
Reale: info@ristorantereale.it
Events: eventi@ristorantereale.it
Casadonna: info@casadonna.it – comunicazione@casadonna.it
Closing days: Monday, Tuesday and Wednesday at lunch
02-11 November 2020 & 11-01 to 23-03-2021
Casadonna and Reale restaurant will be closed until further notice, our duty is to contribute to public health and help the community to stay safe.
Accademia Niko Romito will be closed until further notice, our duty is to contribute to public health and help the community to stay safe.
Piana Santa Liberata – 67031, Castel di Sangro (AQ)
Tel +39 0864 840610 – Fax +39 0864 840610
info@nikoromitoformazione.com
R.R.Srl
Viale Regina Elena, 49 – 67036, Rivisondoli (AQ)
Vat 01352350662
Job offers: n. 2 people for Reale’s dining room.
To apply for these positions or to submit your CV for general consideration please write an email to recruiting@nikoromito.com. Candidates must speak Italian.
We will consider only CV’s received at this email address.
From Rome GRA (Grande Raccordo Anulare) – Time: 2 hours – Distance: 200 km, follow directions to Autostrada A24/25 to Pescara – Exit: Sulmona-Pratola Peligna, follow directions to Napoli (Naples), then Castel di Sangro
From Naples Tangenziale – Time: 1h 30m – Distance: 136 km, follow directions to Autostrada A1 to Rome – Exit: Caianello, follow directions to: Isernia, then Castel di Sangro
From Pescara – Time: 1h 15m – Distance: 123 km, follow directions to Autostrada A25 to Rome – Exit: Sulmona-Pratola Peligna, follow Directions to: Napoli (Naples), then Castel di Sangro
From Rome Fiumicino airport – Time: 2h 30m – Distance: 236 km, follow directions to Autostrada A24/25 to Pescara – Exit: Sulmona-Pratola Peligna, follow directions to: Napoli (Naples), then Castel di Sangro
From Naples Capodichino airport – Time: 1h 30m – Distance: 136 km, follow directions to Autostrada A1 to Rome – Exit: Caianello, follow directions to: Isernia, then Castel di Sangro
From Pescara airport – Time: 1h 15m – Distance: 123 km, follow directions to: Autostrada A25 to Rome – Exit: Sulmona-Pratola Peligna, follow directions to: Napoli (Naples), then Castel di Sangro
From Naples to Castel di Sangro
Helicopter Type: AS350 – Configuration: Pilot+5 VIP passenger seats
(See attached technical info sheet)
HOVERFLAY (http://www.hoverfly.it/)
Flight time: 25m
From Rome to Castel di Sangro
Helicopter Type: AS365N2 – Configuration: Pilot+ 8 VIP passenger seats
(See attached technical info sheet)
ESPERIA Helicopters (http://www.esperia-aviation.it/)
Flight time: 30m
Terms and conditions: info@ristorantereale.it