The Spazio Philosophy

The Spazio Philosophy

Research

Research

Research is a fundamental value in Niko Romito’s kitchen. Research applied to everyday, simple ingredients that morph into precious recipes where the raw materials shine through, as if freshly minted and savored to the full.

SPAZIO NIKO ROMITO’’s cuisine is ceaselessly evolving. Typically Italian ingredients and dishes are sublimated into a new MO where lightness, freshness and definition of flavors become the identifying factors.

Menus are conceived in the Casadonna workshops, where the three-star Reale restaurant is located – for Spazio Niko Romito is firmly rooted in Reale’s philosophy and preparation techniques. In Gaia Giordano’s hands, these generate a distinctive and contemporary style: SPAZIO NIKO ROMITO’s own.

Quality

Simplicity and elegance; recipes that bring into focus the ingredients’ purest, most pristine original flavors, as if enhanced and seen in a clearer light: SPAZIO NIKO ROMITO quality informs every detail in the kitchen and the dining area – the culinary experience as much as the recreational.

The interior decoration is designed to reinforce your enjoyment of Spazio fare. Serving protocol is aligned with the Reale restaurant’s, albeit adapted to a more informal context. The wine list is rich, polished and full of personality and – in Milan, but even more so in Rome – mixology and beers come into the pairing equation, with a vengeance.

Quality
Innovation

Innovation

Vegetables become main courses, desserts are made almost in the absence of sugar and sweetness is perceived thanks to the natural biochemistry of the ingredients: innovation at SPAZIO NIKO ROMITO is expressed in the kitchen, but not only.

SPAZIO NIKO ROMITO is a unique gastronomic format that translates the experience of a starred chef and his research into a new way of catering in which quality, taste and the lightness are accessible but rigorous, technique is at the service of creativity and the identity is entirely Italian.

The Dishes