In an era dominated by bourgeois cuisine and imitators, authentic avant-garde dining is a rarity. That’s why we must champion establishments like @bagajaen and @ristorantereale . Niko Romito’s house is a definitive statement of creativity and risk, offering bold flavors with one or two meticulously chosen local ingredients per plate and bitterness as the menu’s backbone. Coupled with the grandeur of the dining room and curated staff hospitality, dining here is unequivocally what a 3 Michelin-star experience should be: a unique moment.
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