Il Ristorante - Niko Romito

The cuisine at Il Ristorante - Niko Romito represents a distinctive approach to Italian cooking that has earned chef Niko Romito three Michelin stars at his flagship restaurant in Italy. His philosophy centers on lightness and purity—he systematically reduces or eliminates heavy fats and sauces, allowing the intrinsic flavors of exceptional ingredients to express themselves with remarkable clarity. This isn't about deprivation but rather about revealing the true character of each component through precise technique and thoughtful composition.

Romito's menu honors Italian culinary heritage while applying his modern sensibility. Classic dishes appear in refined iterations that respect tradition while showcasing his distinctive touch. The spaghetti pomodoro exemplifies this approach—a seemingly simple dish elevated through perfect pasta texture, vibrant tomato flavor, and ideal seasoning. The vitello tonnato reimagines the Piedmontese classic with delicate slices of veal and a refined tuna sauce that maintains the dish's essential character while achieving new elegance.

The signature veal Milanese stands as the restaurant's most celebrated dish, priced at 72 euros for two and requiring advance ordering. Romito's unique preparation involves steaming the veal before frying, resulting in extraordinary tenderness beneath a perfectly golden, crispy crust. This technical innovation transforms a traditional preparation into something revelatory. The saffron risotto with parmesan demonstrates similar mastery—creamy without being heavy, with the saffron's floral notes perfectly balanced against the parmesan's umami depth.

Beyond these signatures, the menu explores both traditional and contemporary Italian cuisine. Lasagne receives Romito's lightening touch, while dishes like yellowtail carpaccio and crispy suckling pig showcase his range. The cod with almond sauce represents his ability to work with delicate proteins, creating dishes that feel both substantial and refined. Vegetarian offerings receive equal attention—the root vegetable salad and parmesan soup demonstrate that Romito's philosophy applies beautifully to plant-based ingredients.

Each meal begins with a signature opening bouillon—a delicate broth combining vegetables, olive oil, champagne, and sage. This light, aromatic preparation sets the tone for the meal ahead, awakening the palate while embodying Romito's commitment to essential flavors. The kitchen works with seasonal ingredients and premium products, ensuring that each dish benefits from optimal raw materials.

The lunch menu, starting at 65-70 euros, offers an accessible entry point to Romito's cuisine, while dinner service allows for more extensive exploration. Portions are calibrated to satisfy without overwhelming, maintaining the overall sense of lightness that defines the experience. The kitchen's technical precision ensures consistency across all dishes, with each plate arriving at the table in optimal condition.