Reale

The story

Crafted with passion, served with love

A Story Born from Necessity, Shaped by Passion

Reale's origins are as compelling as its cuisine. In 2000, siblings Niko and Cristiana Romito returned to their native Abruzzo to take over their father Antonio's trattoria in Rivisondoli — a temporary arrangement that became a lifelong calling. Niko, a self-taught chef who had been studying economics in Rome with dreams of a career in finance, quickly forged a culinary philosophy entirely his own. Just seven years later, the restaurant earned its first Michelin star, followed by a second in 2009.

In 2011, Reale moved to Casadonna — a 16th-century former monastery in Castel di Sangro, painstakingly restored by Niko and Cristiana with a precise vision of elegance and purity. White stone walls, raw surfaces, and works by artists Ettore Spalletti, Joseph Kosuth, and Mario Giacomelli create a setting where art and cuisine speak the same language. By November 2014, the restaurant had claimed its third Michelin star. Today, Reale holds a place consistently among the world's finest tables, ranked in The World's 50 Best Restaurants every year from 2017 to 2025, reaching as high as #15.

Modern Italian Cuisine Rooted in Research

At its core, Reale is a laboratory. Niko Romito's modern Italian cuisine places the ingredient at the absolute centre, stripping away the superfluous to reveal what he calls "la purezza" — the purest expression of flavour. Dishes named simply "Cauliflower Gratin," "Spaghetti and Chard," or "Duck and Juniper" conceal extraordinary technical depth. A single broccoli leaf served with anise sauce, or lamb with sheep's milk and cinnamon, challenge perception with quiet, devastating precision.

The tasting menu — priced at €230, with an optional wine pairing at €120 — evolves with the seasons, drawing on the extraordinary biodiversity of Abruzzo's landscape. Bread, made with ancient Solina wheat, is not a sideline but a course in its own right: the result of years of research into fermentation, flour varieties, and dough's molecular structure.

Cristiana Romito and the Art of Welcome

If Niko commands the kitchen, Cristiana Romito — general manager and maître d'hôtel, and a certified sommelier — defines the soul of the dining room. Her approach to hospitality mirrors the restaurant's cooking philosophy: natural, warm, and free of pretension. A multiple award-winner, including the prestigious Les Grandes Tables du Monde "Best Dining Room Director" in 2019, Cristiana has built a front-of-house team that is horizontal in structure, collaborative in spirit, and deeply knowledgeable.

A World Unto Itself

Casadonna is more than a restaurant. The estate spans six hectares, with an experimental vineyard producing Pecorino di montagna at 860 metres altitude, ten beehives yielding mountain honey, and ten beautifully appointed guest rooms — making it a complete destination for those who wish to immerse themselves fully in the Niko Romito universe.