Housed in a 16th-century monastery amid gardens and vineyards surrounding Castel di Sangro, Reale is all about simplicity. This minimalist style is also echoed in its cuisine, created by one of the most recognisable chefs in Italy, Niko Romito. His philosophy centres on two principles: aesthetic simplicity and a relentless quest for the true essence of ingredients. Reale is the beating heart of the Niko Romito ‘system’, a laboratory where research is carried out every day to create new dishes and offer continuous training for the staff.
Reale’s food is the result of profound technical research: for each ingredient, all possible nuances are dissected to find its optimum potential for combination. The minimalism on the plate, however, belies the complexity of flavour at play. With dishes like ‘Carrot’, ‘Courgette’ and ‘Cauliflower’ (depending on the time of year), there is much more beyond their minimalist names.
A course featuring a singular broccoli leaf, served with anise sauce, demonstrates the power and scope of Romito’s minimalist vision and scientific precision. Other recommendations include lamb with sheep milk and cinnamon sauce, which will challenge the palate and senses. The service is warm and personable, but, no surprises here, with no frills.
