Spazio Roma

Self-taught Niko Romito applies his deeply original thinking to all of his endeavors. Spazio is his take on a contemporary bar: a mix between a classic Italian bar, a simple osteria and a place to visit for tea or an aperitivo. Romito finds ways to improve on any classic, from a whole pollo fritto, chicken steamed and then deep-fried without batter, to bombe, a take on the classic bombolone his family’s pasticceria used to make, with savory fillings such as red tuna tartare and avocado or a classic with custard, served warm.