Castel di Sangro, Italy

A 16th-century monastery that used to be the family bakery, Reale’s setting gives several clues to the restaurant’s thoughtful, highly original philosophy. Through intense research, often focused on overlooked ingredients and techniques such as pressure cooking, Niko Romito is pioneering what he calls “the Italian food of tomorrow”. Expect precise plates that are minimal in presentation but punchy on flavour. Caramel, salty lemon and apple sits alongside veal jelly with dried porcini and truffle while liquorice granita is reimagined with vinegar and white chocolate.

Key Information


Piana Santa Liberata, Castel di Sangro, 67031 Castel di Sangro AQ

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