Niko Romito is developing a new way of cooking, focused on chasing the idea of a model for Italian cuisine, a product of the combination of fine dining and the most original among our culinary inventions: the trattoria. These theoretical concepts substantiate the entire food offer of the Reale.
We experienced it firsthand with a dinner which led us through the chef’s brand new dishes. Simple on the outside and sharply tasty, the food’s complexity doesn’t stem from the layering of the single elements but from their essential synthesis that aims at absolute purity. It’s easy to spot Romito’s creations: they will always have a peculiar style and identity.
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Ristorante con camere