All roads lead to Rome and among those of taste there is SPACE by Niko Romito, in Piazza Verdi.
The chef is from Abruzzo, at the 3-star Michelin restaurant in Castel di Sangro (AQ), who has embarked on a new business venture this year to add to his curriculum. A few months ago, he opened a new catering format. From the beginning, it was well-studied of contemporary dishes and encourage people to stop by and enjoy a unique experience from breakfast to dinner.
SPACE is the best place where everyone can carve their own and embark on a journey of taste made of selected ingredients, research and customer care.
Everything is well researched in details from the environment of four hundred and fifty square meters with a rectangular plan and minimal finishes, which does not give up the generosity of daylight that filters through the large windows, with two entry / exit streets. The restaurant is well divided and connected by a corridor, which connects the restaurant, bistro, the bread and coffee area.
SPACE offers its customers various possibilities to start the morning off by serving breakfast from 7:30 until 11.00, which will be the beginning to the rest of your day.
Later, from the aperitif to drink at the counter of the cocktail area, the eyes easily stretch over and peeks into the window next to the pastry shop with homemade desserts straight from the oven area.
The choices are wide range between stuffed pizzas and bread (also takeaway), presents in two versions: white bread with potatoes and dark with ancient grains Solina and Saragolla. The peculiarity: the dough is prepared in the kitchen of the Casadonna restaurant in Castel di Sangro (AQ), where it is cut down to be subsequently treated and baked in the oven of the Roman restaurant.
Each hour is marked by different senses of perfumes that will bring into the environment to welcome guest and give pleasure and relaxation.
The restaurant area has no walls, created in a transparent green oasis, with glass that are joined by an iron structure. The tables are well placed and spaced between them ensuring comfort and privacy. Impeccable is the room service, discreet and well prepared thanks to the skillful management of the sister of chef Sabrina Romito, who takes care of the reception area along with the director Roberto Bergamin.
The kitchen is clearly visible from the dining area, with the young Stefano De Cesare as the guide while the winery is managed by the sommelier Valerio Capriotti.
Whether it’s a quick lunch or dinner, the bistro part is full of first courses, soups, salads and well-thought-out second courses.
To be tasted absolutely the intitule on the bread: amazing that the ragout, bread and artichoke alla Romana, bread with scrambled eggs and many others. The part dedicated to desserts meets all the needs of desires from the presentation of the famous maritozzi, donuts, cakes and croissants stuffed with jams and delicious creams.
With all the unique dishes at the restaurant you are spoiled for a variety of taste and pleasures.
We tried a delicious ricciola seared, parsley and roasted onion, a strong appetizer with a hint of lemon that gave it freshness. Then we had, the succulent “Garofalo” linguine with anchovies, fennel pesto and capers, candied lemon, a first course rich in ingredients expertly in sync with each other and in order to respect the tradition of Roman cuisine, the Ziti Cacio e Pepper. Both of these dishes are must haves.
The sweet passion of dessert is well satisfied by the wide choice including the creamy almond, lemon, basil and whole meal shortbread, at sight the composition is minimal with an intense flavor.
Something new awaits you, has no timetable and leaves plenty of space to choose from in the heart of Rome.
