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Chef Heros de Agostinis

Rome’s most exciting culinary journey takes place in a spectacular setting overlooking the Piazza della Repubblica. The design is chic and sultry, the ambience sophisticated and exclusive.

Upon entry, guests are invited to take a seat at the bar, where the Anantara Wine Guru is ready to make recommendations from the hundreds of wines and champagnes that line the glass-walled cellar. These are paired with canapes as art presented by the chef. Next, dinner is served, an exquisite tasting menu that promises to intrigue and delight in equal measure.

Executive Chef Heros de Agostinis is the personification of the restaurant’s avant-garde Italian metissage concept. Born in Rome, of Abruzzese and Eritrean blood, and a global nomad, he interweaves the spices and aromas of Europe, Asia and the Middle East into contemporary form.

His creations at INEO are inspired by the riches uncovered at the fresh markets of the world, and many of the ingredients served are sourced from the nearby market of Piazza Vittorio where the city’s different ethnicities come together. His style is instinctive, freeform, and the results vibrant and joyful, each dish with its own story and intriguing depths of exploration.

We’re delighted to announce that the bread trolley at INEO has been awarded for its originality and abundance. Chef Heros explains his philosophy behind the selection awarded “The Best Bread On The Table” by Gambero Rosso: “Bread for me represents conviviality – a form of generosity and hospitality. It is my welcome, it expresses my Italian roots, and it means family, because bread was made at home for generations in Italy.” The bread cart at INEO starts with the traditions of Abruzzo – served with extra virgin olive oil from Lazio and salted Normandy butter. The cart’s offerings tell the stories of Chef Heros’ travels, with breadsticks, crackers, Roman pizza, Alto Atesino with rye flour, lemon zest and cumin. From the very start, every element of the gastronomic journey at INEO symbolises Heros De Agostinis' concept of Italian métissage.