Spazio Niko Romito

Spazio is a unique new format in the restaurant business, created by chef and entrepreneur Niko Romito in 2013. Originally a spinoff of its founder’s professional cooking school, it has come to comprise three locations: the former premises of the Reale restaurant at Rivisondoli – in the remote, pristine mountains of Abruzzi –; piazza Duomo in Milan, and the heart of Rome’s Parioli district.

Spazio supplies a fresh, innovative approach to contemporary Italian cuisine: its culinary identity is aligned with the Niko Romito philosophy yet wholly original, both in the dining area and the kitchen, and combines simplicity, sophistication and competitive pricing.

The Spazio concept is rooted in the vision and experience of a stellar restaurant, and based on research, quality and innovation. Spazio is state-of-the-art Italian cooking.

Spazio Niko Romito

Rome

Rome
The leafy elegance of the Pinciano-Parioli district finds a natural harbor in the sleek, contemporary architecture of Spazio Roma: a conservatory-like restaurant and a luminous café-and-deli area combine to supply an ample, versatile range of culinary gems from early morning to late at night.

Milan

Milan
With its breathtaking view of the Duomo and Galleria Vittorio Emanuele, Spazio Milano is the go-to Milanese location for top gourmet food at bistro price points, in the throbbing heart of the city.
Niko Romito

Niko Romito

A self-taught chef, Niko Romito started his career at Rivisondoli, on the former premises of the family bakery. Niko and his sister, Cristiana, have been running the Reale restaurant since the year 2000 – initially at Rivisondoli, then in Castel di Sangro, near L’Aquila. Over seven short years, Romito has propelled the restaurant to three-Michelin-star status, garnering accolades and rave reviews in Italy and abroad.

His distinctively entrepreneurial approach and tireless research have led him to set up a professional cooking school, the Niko Romito Academy. This was followed by a series of innovative and eclectic culinary formats that incarnate some of the key tenets of his cuisine and vision.

In a short space of time, he has crafted a remarkable, idiosyncratic culinary discourse that nurtures and underpins Spazio cooking.

Gaia Giordano

Crowned Chef of the Year by L’Espresso newsmagazine in its 2018 Guide to the Best Restaurants of Italy, Gaia Giordano is executive chef to the Spazio Niko Romito project. Her collaboration with Romito began in 2012, when the Unforketable project was launched, and she has flanked him ever since. Together, they came up with the Spazio concept: a restaurant-workshop where students of the Academy would be able to put their knowledge into practice once they had completed their curriculum. Over the years, the concept was further developed and has grown into an original culinary format.

Passionate about everything that “precedes” a dish – from sourcing the raw materials to researching techniques –, Gaia loves the simple flavors of traditional Italian cuisine, the classic recipes of her childhood.

Gaia Giordano

Pane e Caffè

Fun and informal, Pane e Caffè is the laid-back, bistro soul of Spazio, with a streamlined menu and prompt, friendly service, offering everything from breakfast to tidbits and light meals, hot and cold fare, and cozy classics all’italiana, revisited by Niko Romito.

Breakfast comprises croissants, brioches, cakes, home-made bread and other leavened products, jams and freshly squeezed fruit juices, and is followed by an ample choice of snacks, staples and specialties throughout the day. BREAD takes center stage, as befits its iconic status in the Romito philosophy, flanked by such succulent first and second courses as lasagna, Roman semolina dumplings, meat balls and roasts.

Another stellar item on the menu is Niko Romito’s all-Italian street food, Bomba. A general favorite, it comes in sweet and savory versions and is a scrumptious, contemporary reinvention of the Romito family recipe. And let’s not forget the locale’s signature aperitifs by mixologist Mauro Cipollone, expertly paired with a glorious platter of cold cuts and cheeses.

Pane e Caffè