Cover Chef Niko Romito, the culinary mind behind the three-Michelin-starred Reale and eight Il Ristorante – Niko Romito outposts
Chef Niko Romito, the culinary mind behind the three-Michelin-starred Reale and eight Il Ristorante – Niko Romito outposts
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From Abruzzo to Uluwatu, Tatler talks to chef Niko Romito about his masterfully measured interpretation of contemporary Italian dining at Bvlgari Resort Bali.
True culinary sophistication rarely shouts; more often than not, it speaks in a whisper. At Il Ristorante – Niko Romito, opened at Bvlgari Resort Bali, Italian dining is stripped of performative theatricality and returned to its most essential, honest form. Perched upon the dramatic limestone cliffs of Uluwatu, this intimate 24-seat open-air restaurant offers a relaxed evening framework where the ocean horizon and a gentle breeze remain your constant companions.
Developed alongside chef Niko Romito, the cuisine here avoids reinterpretation for mere effect. Instead, traditional foundations are meticulously reduced to their purest structures, letting definition of flavour take absolute precedence. Under the precise gaze of chef de cuisine Francesca Stabile—the only female chef to hold this title within the Bvlgari Hotels & Resorts collection—the kitchen seamlessly weaves exceptional local treasures into Romito's signature menu.
Daily seafood, Plaga-grown tomatoes, and resort-cultivated herbs are introduced with quiet discipline, letting subtle Balinese expressions bloom without shifting the restaurant’s inherently Italian soul. With a single, unhurried service each evening centred around a still reflection pool, dining here becomes a beautifully collective celebration of place and palate. Here, the culinary mind behind the three-Michelin-starred Reale and eight Il Ristorante – Niko Romito outposts across Beijing, Dubai, Milan, Shanghai, Paris, Rome, Tokyo, and Bali, shares his insights.
Above The open-air Il Ristorante - Niko Romito at Bvlgari Resort Bali
Above Aka ebi shrimp, pink pepper, parsley and lemon
The open-air Il Ristorante - Niko Romito at Bvlgari Resort Bali
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With eight restaurants across the globe, how would you describe the essence of Il Ristorante – Niko Romito in your own words? Across our restaurants worldwide, there is an immense responsibility in sharing a model of Italian cuisine with a strong identity that embodies my culinary vision and Bvlgari’s values. It represents an authentic heritage—a true cuisine shaped by tradition yet evolved for the modern era. Throughout Bvlgari Hotels & Resorts globally, I strive to present an Italian experience defined by truth, flavour, and beauty.
It also reflects my contemporary philosophy: food that is not only delicious but wholesome, light, and deeply respectful of the ingredients. I never seek complication in my dishes—complexity, yes, but never complication. I want international guests dining with us to instantly recognise and discover the genuine taste, authenticity, and beauty of Italy. Equally, I want an Italian guest to leave feeling deeply satisfied, experiencing a profound sense of pride in their heritage.
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Your roots in Abruzzo shine clearly in your cooking. How has your upbringing and personal journey continued to influence your culinary style? Naturally, my roots influence the way I cook. It is not simply a matter of local ingredients or recipes. The work I do in Abruzzo and the work I do for Bvlgari Hotels represent exactly who I am. I cook with a very strong sense of identity, creating the precise kind of Italian food I would hope to find if I were checking into a hotel in Dubai, Shanghai, or Bali. On a personal level, Abruzzo keeps me grounded; it demands that I remain clear-headed, focused, and unyieldingly consistent in everything I do. Abruzzo is a silent presence shaping my approach.
Above Linguine with garlic, extra virgin olive oil, chili and pink prawns
Linguine with garlic, extra virgin olive oil, chili and pink prawns
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You spoke about the universality and versatility of Italian cuisine. How do you see your role as a chef in its continued evolution? Italian cuisine is beautifully biodiverse and incredibly versatile. We possess an astonishing wealth of regional recipes spanning the South, the Centre, and the North—we even have the distinct cuisines from individual municipalities. Every single town cooks differently, which is an incredible resource for a chef who can draw from this heritage and find endless inspiration.
For me, modern Italian cuisine must stem from this rich tradition, but it must also evolve. It has to be a cuisine of uncompromising quality—one that evokes real emotion, tastes exceptional, and remains deeply wholesome, always respecting the integrity of the raw ingredients.
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