From September 1, 2026, Bvlgari Hotel Milano will unveil ‘Da Niko’ the new restaurant concept by Chef Niko Romito: an experience that redefines hotel dining by combining culinary excellence, conviviality, and design
Bvlgari Hotel Milano presents ‘Da Niko’, the new culinary concept created by Bvlgari Hotels & Resorts and Niko Romito, introducing a fresh interpretation of contemporary Italian cuisine.
The name is simple and immediate: ‘Da Niko’. An invitation that evokes the feeling of going “to someone’s home” – an idea of genuine, informal, and joyful hospitality.
“This transformation stems from the evolution of contemporary hospitality itself. Today, guests seek experiences that are more spontaneous, less bound by ritual, and able to restore the pleasure of sharing and discovery. ‘Da Niko’ responds to this desire without compromising anything that has made Niko Romito’s cuisine so distinctive: the rigorous selection of ingredients, the relentless pursuit of the purest expression of flavor, and meticulous attention to every detail remain unchanged,” says Silvio Ursini, Executive Vice President of the Bvlgari Group.
What changes is the form and rhythm of the experience. The concept embraces a freer, more spontaneous sense of conviviality, more immediate flavors, and a cuisine that is instantly approachable. The complexity of gastronomic research is distilled into dishes of remarkable clarity, because true simplicity is always the result of an extraordinary process of refinement.
Italian Cuisine Meant to Be Shared
“With ‘Da Niko’, I wanted to find a more immediate language to express my culinary vision: the same philosophy, but with a warmer and more direct tone. The research and rigor – both in selecting the finest ingredients and in transforming them – remain exactly the same, but are now expressed through a more convivial dimension,” explains Chef Niko Romito. “The menu, ranging from raw dishes to preparations served tableside, is designed to encourage sharing and the natural pleasure of gathering around the table. The technical mastery is there, but it remains discreet, making room for relaxed elegance and immediate enjoyment.”
The menu explores Italy’s rich culinary heritage through an essential and contemporary lens, celebrating iconic classics reinterpreted with the precision and sensitivity that define Niko Romito’s cuisine.
The journey begins with a selection of Crudi, where the finest ingredients are presented in their purest expression: from Amberjack Carpaccio with lemon and chili, Tuna Carpaccio with basil-scented tomato, and Langoustine Cocktail with lettuce, to Herb-Marinated Beef with mixed greens.
The Starters reinterpret beloved Italian classics through a contemporary perspective, including Vitello Tonnato, Veal Meatballs with Green Sauce, and Brioche with Lobster, Celery, and Marinated Lettuce. Light and crisp fried specialties are also featured, such as Baby Squid with Tartar Sauce and Fried Pizza with Tomato, Mozzarella, and Parmigiano Reggiano.
The Pasta and First Courses showcase some of Niko Romito’s signature creations, from the iconic Spaghetti al Pomodoro and Tonnarelli Cacio e Pepe to Paccheri with Langoustines, Lemon, and Tarragon, Fusilloni with Lobster, and Plin Agnolotti with Beef Jus, Orange, and Marjoram. The selection also includes comforting soups, such as Swiss Chard, Tomato, and Rosemary Soup.
The Main Courses embody the convivial spirit that defines ‘Da Niko’. Tableside service from the trolley includes the Catch of the Day, Milanese Veal Cutlet, and Traditional Piedmontese Fried Chicken with Potatoes and Seasonal Vegetables. Alongside these are individually plated dishes such as Dover Sole Meunière, Beef Fillet with Green Peppercorn Sauce, and Eggplant Parmigiana.
The experience concludes with Desserts that follow the same philosophy as the entire menu: reinterpreting timeless classics through balance, precision, and lightness—from Tiramisù to Warm Brioche with Zabaione and Pistachio Gelato.
A New Space for a New Kind of Hospitality
This new vision of hospitality is also reflected in the restaurant’s interiors, entirely redesigned by
ACPV ARCHITECTS Antonio Citterio Patricia Viel.
The restaurant has been transformed into a space that evokes the warmth of an elegant Milanese home. A carefully considered arrangement of tables in different sizes, armchairs, and banquettes encourages conversation and sharing while preserving the timeless elegance of Bvlgari Hotel Milano.
“The ‘Da Niko’ project was born from the desire to give the dining concept a more informal and playful character, deeply connected to the pleasure of gathering around the table and perfectly aligned with contemporary lifestyles,” says Patricia Viel, CEO of ACPV ARCHITECTS Antonio Citterio Patricia Viel. “We worked with warm materials, such as teak, and reconfigured the proportions of the spaces to create a more intimate environment that naturally encourages connection, conversation, and conviviality”.
Guests are welcomed by a large library dedicated to Milan, creating the atmosphere of a contemporary dining room. The experience unfolds through a sequence of intimate yet sophisticated spaces, where the cocktail bar becomes one of the project’s defining features: its striking oval black resin counter stands as a sculptural centerpiece, elegantly contrasting with the brightness of the spectacular glass wall overlooking the tranquil garden of Bvlgari Hotel Milano.
The walls are adorned with six large mirrors framed in willow, created by artist Emy Petrini, whose understated, tactile language engages in dialogue with the architecture. At the heart of the dining room stands La Venatoria, a rare Richard Ginori vase from the late 1920s, produced during Gio Ponti’s artistic direction and decorated with the Triumph of the Amazons motif–a remarkable testament to one of the most creative periods of the celebrated architect and designer.
The tableware has also been developed in collaboration with Ginori 1735, featuring an exclusive variation of the Diva collection created specifically for ‘Da Niko’. The dining room team’s uniforms – comprising tailored shirts and aprons – complete the narrative of relaxed, contemporary elegance.
“We introduced terracotta tones to create a warmer, more tactile atmosphere,” Patricia Viel continues. “The idea was to strike a balance between the extraordinary sophistication of the setting and an environment where guests feel completely at ease, free from the rigidity of formal conventions. It is precisely this tension between refinement and naturalness that makes the project unique”.
With ‘Da Niko’, Bvlgari Hotels & Resorts and Niko Romito open a new chapter in their collaboration, reaffirming a shared vision of hospitality: contemporary, authentic, and profoundly Italian. A place where fine dining and conviviality come together in a new, natural, and timeless Balance.
