SPAZIO NIKO ROMITO Ristorante embodies a contemporary italian cuisine in constant evolution with an attentive and curated service and a hospitality protocol that blends together elegance and simplicity
Bar e Cucina
ROMA – PIAZZA VERDI
SPAZIO NIKO ROMITO Bar e Cucina, is Romito’s idea of a contemporary cafè: is a blend of Italian café, osteria serving home-cooked food, tea room, deli and cocktail lounge
Spazio Niko Romito
Spazio is a unique new format in the restaurant business, created by chef and entrepreneur Niko Romito in 2013, a culinary project that aims to convey haute cuisine expertise and insight beyond the confines of three streed restaurant Reale. The brand today respresents a new and unique approach to italian grastronomy, from the restaurant tout-court to the italian style cafè, to the lab restaurant managed in collaboration with Niko Romito’s Accademy.
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.
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.
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.
The former premises of restaurant Reale in Rivisondoli are home to innovation and a fresh approach to learning and experimenting. Here the original lab restaurant format keeps welcoming the graduates from Niko Romito’s cooking Accademy and signs the fullfillment of their training with an internship both in the kitchen and front service following the seasonal calendar.