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.