A self-taught Chef, deeply rooted in Abruzzo, the region he was born in. When Niko first entered a kitchen, he never thought it would become his world. He was actually studying Economics at university in Rome, with still a few exams to take to complete it, dreaming of a career as Finance Advisor, when his father, who had recently transformed the family-run pastry shop Reale into a trattoria, fell ill. Cristiana and Niko came back to Abruzzo to take care of the trattoria, with the intention of keeping it going until they would find a buyer. The two siblings instead, became passionate for the job and when their father passed away, they decided to take over the Reale.
With no culinary background, Niko quickly crafted a personal cuisine of his own and in just 7 years clinched his first Michelin star. In 2011, the restaurant moved to Casadonna, a 16th century former Monastery in Castel di Sangro that Cristiana and Niko renovated and furnished by choosing materials and works of art aligned with their idea of elegance, purity and beauty and consistent with the culinary philosophy of Reale Restaurant.
There, in addition to the restaurant and the rooms, a vocational school for professional training was established, the Accademia Niko Romito (Vocational Culinary Academy).
In November 2014, the restaurant was awarded the third Michelin star and Niko started developing new formats.
Today, through an in-depth study, research and relentless experimentations, combined with a strong entrepreneurial drive, Niko Romito has succeeded in consolidating an innovative culinary style, infused with his own identity together with a complex system that combines haute-cuisine, various formats, top level training and products for home consumption.
