Spazio Niko Romito is a unique new format in the restaurant business. Created by chef and entrepreneur Niko Romito in 2013, Spazio offers a style of contemporary Italian cuisine based on research and creativity, with special focus on raw materials and lightness of preparation. The menus are developed in the kitchens of the 3-Michelin-star Reale restaurant at Castel di Sangro, which informs the philosophy, techniques and protocols employed, albeit adapting them to a more casual context.
Simple yet sophisticated dishes that enable the natural ingredients to shine through. Spazio’s culinary identity is aligned with Romito’s philosophy yet wholly original.
Launched as a restaurant and lab where students of the Niko Romito Academy perfected their culinary skills, it has come to comprise three locations: at Rivisondoli – in the remote, pristine mountains of Abruzzi – on the former premises of the Reale restaurant, in Milan, on the fourth floor of Il Mercato del Duomo, in Rome’s Piazza Verdi, in the heart of the Parioli district.
As more restaurants opened, the formula for Spazio gradually evolved: though fundamentally still midrange in price points and wine list, it has shifted towards the higher end both in substance and philosophy, in menu and dining room identity.
Executive chef of the project is Gaia Giordano.
Spazio Rivisondoli – Viale Regina Elena, 49 67036 Rivisondoli (AQ) Tel. 393/4636841
Spazio Milano – c/o Mercato del Duomo (4º piano) Galleria Vittorio Emanuele 20121 Milan Tel.02/878400 www.ilmercatodelduomo.it/spazio-milano
Spazio Roma – Piazza Verdi 9E Rome
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