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Ristorante Reale
Italian
A 16th-century convent in the hills between Abruzzo and Molise, which is already an unlikely address for a fine dining restaurant, let alone one ranked in the World's 50 Best. Niko Romito's tasting menus run on bitterness as a through-line, with vegetables and Abruzzo tradition doing most of the heavy lifting. Bread arrives out of sequence, which sounds eccentric until it doesn't. The chef's table turns the meal into something closer to a seminar.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 #18 · The World’s 50 Best Restaurants
- 50 Top Italy #13 · The Best Italian Restaurants - Luxury
One number, weighted & current 98
How we scoreThe dishes from the writeups
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Alcoholic lettuce
“From the tasting menu “Reale,” the bitter note that characterizes and unifies the chef’s dishes emerges, as in the Alcoholic Lettuce and milk cream, in the Warm chard salad, or in the Penne and sage.”
50 Top Italy -
Warm chard salad
“From the tasting menu “Reale,” the bitter note that characterizes and unifies the chef’s dishes emerges, as in the Alcoholic Lettuce and milk cream, in the Warm chard salad, or in the Penne and sage.”
50 Top Italy -
Penne and sage
“From the tasting menu “Reale,” the bitter note that characterizes and unifies the chef’s dishes emerges, as in the Alcoholic Lettuce and milk cream, in the Warm chard salad, or in the Penne and sage.”
50 Top Italy -
Liquorice granita
“Cod and fig leaf sit alongside pigeon and pistachio while liquorice granita is reimagined with vinegar and white chocolate.”
The 50
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