Ristorante Reale

What a meal! Chef Romito has mastered the art of refining classic Italian flavours. The venue is absolutely stunning, incredible views and scenery surrounding the beautiful restaurant and adjacent hotel. Service was very attentive and brisk (a little clinical for my tastes but that's personal preference). The food was sensational. Fresh dishes showcasing the best local produce and my word, the tomato and watermelon dish was a game changer. Fantastic experience and what a joy to meet Chef Romito himself, as he personally greeted all of his guests. Magical

We were disappointed with the food at Reale. We have been to many 3 star restaurants across the world, and this was not even close to others. We had the 13 dish degustation. There were a few stand out dishes, (carrot and one of the deserts), but many were not spectacular, and there were 2 dishes that were virtually inedible. The chard dish was so bitter, I could not eat it, and the cuttlefish dish was chewy, and very bitter. The service was pretty good, but a bit a bit stiff and mechanical. We had the wine pairing, which was good. Overall a very disappointing experience compared to others. We had detoured a long way to go to reale, and regretted that we did. I don't understand how it is rated as well as it is.

4.8/5 (5/5 food: 4.5/5 Service; 5/5 Atmosphere) We came here for a birthday and wedding anniversary. Niko Romito was on our list for awhile and we were incredibly excited. We stayed here 2 nights. The food was incredible. Each plate had a main ingredient which was accentuated by a combination of ingredients and technical methods of cooking. We alao ordered 2 additional dishes which brought Niko his 3rd star. I also enjoyed the fact that you didnt have to do anything, like pour sauce or crack anything as you might do in other michelin restaurants. There was simplicity in the methodology. The only dish i would have critiche on was the spaghettone, which had a zest of lemon which completely overpowered the sauce. It was almost difficult to eat. The cheese helped salt and bring down the sourness but was not enough, otherwise everything else was sublime. The breakfast was also phenomenal. Using their own ingredients, each pastry, bread and even coffee was filled with flavour and more importantly you always left full. Whilst the service was great, it wasnt without fault. As we arrived to the hotel, the gate was closed, we rang the doorbel and we were told "you are early" (it was 2pm) almost as if to say come back later...after an awkward minute they let us in to the premise. We managed to check in and the room was actually ready, but was just awkward - guests could want to see the place, drop off bags or whatever. At the restaurant, staff were super friendly and attentive, although a little short on the description of each plate. I didnt ask about each plate, but some description of the methodology or perhaps inspiration (if there was one) would be a nice touch. There was in the end a slight error in the end where the bottle of wine was removed from the table, but I had asked for it back as there was another good full glass left. That aside staff was again super helpful, my wife had hidden away to ask for a special desert for my birthday ( i had not told the restaurant before hand as i didnt think it was neccessary) but they were able to accomodate even at super short notice which was a very nice gesture. The push to give a 5 star was for the breakfast. Staff was super friendly, and rightfully more informal, but made you feel at home. Also in terms of pricing, i think it was fair. The atmosphere was spectacular, more so than francescana or piazza duomo - incredible views, beautiful decor ( both restaurant and room) everything was immaculate and we were super happy that we were staying 2 nights. All in all, spectacular night, amazing food amazing company and amazing views.

Reale stands as a Niko Romito’s flagship & by every merit this place is all class . each of The dishes were simple yet rich . Every ingredient in the plate makes its presence known , none overpowering the other

This meal truly illustrated the fact that simplicity is not simple. Chef Niko is able to use vegetables, and each dish only based on a few ingredients, but created many powerful and outstanding dishes. I was very sceptical in the beginning when I saw the menu, but my concern was unwarranted.

This is disgusting. I go to Michelin star restaurants every week, and go to many of the best 50 list every year. This is nasty. My brother threw up in the restaurant. I left with a stomachache. Not a single dish was actually good, there were dishes that were so bitter that were inedible and we had to return (which I never do). Food might be technically interesting, and I do recognize that, but the flavours are terribly disgusting. It’s almost like they tried to make heavy disgusting weird food that’s “intellectually interesting”. Save your dollars and never come to this garbages.

Stunning food in a stunning hotel in lovely surroundings. The kinda place you can just spend the day soaking in your surroundings, not doing very much and just feeling lucky to have eaten such a fantastic meal. Progressive food without necessarily being too boundary pushing. But very tasty. The tasting menu will leave you absolutely stuffed. Wines are quite expensive - as you'd expect.

Very good cuisine in the southest European 3 michelin stars. The specialties are more vegetarian and I personally advise the degustation menu. You can also find fish and meat at A la Carte. The place is elegant and the personnel is very professional.

This was one of the most unique, impressive, and unbelievably experiences. From the moment you sit down you feel like you're in your own universe. There is a limited seat of no more than 10 tables. One of the plates was a broccoli leaf, a BROCCOLi leaf! It was the most delicious things i've ever experienced. The attention to detail for every plate was beautiful and stunning. The photos don't do it justice but it's truly a one of a kind experience. The sommelier had spot on recommendations when we asked about taste, body and price. Speaking of attention to detail, I didn't even realize I dropped my napkin and before I could even notice they had a fresh one on my lap. They take care of each and every person with grace. Niko Romito even came out a few times to check on the guest and see how the food was tasting. I can't wait to come back and visit again!!

Chef Niko Romito is definitely a genius. To take the tenants of the simplicity of Italian Cuisine and then distill and refine it as many of the great chefs do. The food is not luxurious in aesthetic with comparison to say La Pergola, Dap Pescatore or Enoteca Pinchiorri, some of the other vaunted Italian restaurants. However it is every bit as tasty and brilliant. Coaxing flavors and making things look simple and effortless maybe the hardest thing of all. But the spartan refinement is backed by a whole lot of delicious. Onion reduction, Parmesan cheese, Toasted Saffron Capellini Pasta and Tomato (so crazy simple and tasty) Pork Belly and Celeriac Lentils, Hazelnut and Garlic (maybe the most incredibly tasty of all) Licorice Granita, White Vinegar, White Chocolate, Balsamic Abruzzo is not a region I know a lot about but I recently met someone who spends many of their summers in the region of Castel di Sangro so I am definitely charged to explore more of the regions and see the traditional side of what chef Romito's progression comes from.