Ristorante Reale In Castel di sangro

Experience fully lived up to expectations. Extremely interesting dinner. Personally I would have chosen other wines to match but it's a matter of taste.

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

A sublime experience, thanks to the dining room staff and the truly impeccable dishes served in the tasting menu. There is the possibility that they will not meet everyone's tastes but each dish, perhaps excluding the cauliflower, in my personal opinion, released the best of itself with class and taste. Certainly among the best starred in Italy, well beyond expectations. The only note is that no chef stopped by to offer final greetings and compliments, which would have been richly deserved.

Unfortunatelly we didnt like. I was very curious and expected what will come. But for me many tastes of plates was bitter. We liked carot, brocoli list was also interesting. If you choose degustation menu there are too many vegetables thing, so i would recoment everyone, chose by yourself and dont take degustation menu. Pasta was very bad, also that cabbage pasta and also lemon spagety. Very bad and i do not recoment. We tried some special wine new generation, which had orange colour. I didnt like as well. So i would not come back Because for me menu was generall too much bitter.

5.0- will definitely be back, this is THEE dinner experience

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

One of the best restaurants in Italy, we made the tasting menu of the season, very particular food based mainly on plant-based foods. Very particular combinations but very happy to have tried it. Very minimal but super nice restaurant, perfect service. Excellent experience.

A wonderful experience, in a wonderful place, with super chic minimalist interiors. Working with caviar is simple, caviar is good in itself, but taking a carrot, a turnip, or chard and making them the protagonists of excellent dishes is masterful, and I believe that chef Niko Romito is the example that Experience, passion and dedication can transform simple ingredients into stellar - and starred - dishes! A cuisine that leaves you astonished and speechless with every course, all accompanied by attentive and present wait staff without resulting in intrusiveness. Dining room staff that would not be so impeccable without the presence of Cristiana Romito, the grandiose dining maître; Her savoir-faire shows how much passion she puts into what she does: she likes her work very much and it shows! Thanks for the wonderful experience!

Esperienza da ripetere Menu' estivo meraviglioso. Gusti delicati, facili da approcciare , ma al tempo stesso particolarissimi.....come in una progressione "serena" delicatezza, leggero piccante e "carattere" Molte verdure ma x la prima volta piatti unici, non contorni Semplicemente raffinato il cibo E molto minimal l arredamento, come giusto che sia x conservare la semplicita' Servizio eccellente E complimenti a Cris. Romito x la delicatezza con cui si avvicina, anche ripetutamente , x spiegare le loro caratteristiche

In compagnia di amici abruzzesi, abbiamo avuto la fortuna di poter vivere l’esperienza al Reale. L’architettura è affascinante e in pieno equilibrio con la natura circostante. Grandi vetrate lasciano inoltre entrare una bellissima luce nella sala principale, creando un senso di continuità tra interno ed esterno. Abbiamo scelto il menù degustazione con abbinamenti al calice. Ingredienti semplici, stagionali e del territorio come carote, pomodoro, scarola elevati ad assoluti protagonisti dalla consapevolezza, cultura e grande ricerca dello chef. 13 portate compreso il pane fatto da grani antichi abruzzesi, 8 vegetariane e 1 vegana si sono susseguite sposandosi perfettamente con i calici di cui 3 vini. Equilibrio di colori, consistenze, acidità, dolcezza ma anche temperature. In particolare per il riso freddo, peperone verde e mela, inoltre insalata tiepida di bieta il caldo era da ricercarsi nel cocktail a base di mezcal, contrariamente a quanto siamo abituati a fare. Ogni portata ci ha sorpresi, entusiasmati e incuriositi per la successiva. Il servizio è stato oltre l’eccellenza. Niko (con camicia curiosamente macchiata di pomodoro 😀) e Cristiana Romito sono stati presenti in sala con continuità, coordinando la loro squadra e interagendo con gli ospiti, trasportandoli all’interno del loro fantastico mondo.