Drink and Dine
Laying the table.
Niko Romito's Italian, and a Michelin star
Il Ristorante – Niko Romito
Restaurant
The dining room seats 62 under a curved wood ceiling, one of several Japanese touches in an Italian room, with 34 more seats on the terrace.
Before he took this kitchen, Mauro Aloisio trained with Niko Romito at his academy in Abruzzo.
Come at lunch for the 4-course tasting menu, which is served only then. The longer tasting menu can come with a wine pairing, and I Classici is a menu of his classics, from amberjack with citrus to Cotoletta alla Milanese and a mascarpone cream with amarena cherries. Every set menu is ordered for the whole table. The dishes change with the seasons and are built on local ingredients.
Kismet Recommends
- Vitello tonnato
- Spaghetti alle vongole, salsa al prezzemolo, bottarga e peperoncino
- Tortelli di patate con ricci di mare e salsa al prezzemolo
- Maialino croccante con salsa all'arancia
- Tagliata di filetto di manzo Wagyu di Miyazaki al rosmarino
The kitchen
Mauro Aloisio
From Milan, he studied at the San Pellegrino Institute and spent 5 years at Badrutt's Palace in Saint Moritz, then 8 years in Milan at Bvlgari Hotel Milano, Armani/Nobu and VUN Andrea Aprea. After Il Lago in Geneva, he ran Il Ristorante – Niko Romito in Shanghai, which won a Michelin star while he was there.
