INEO Restaurant has been opened by the Anantara Palazzo Naiadi Rome Hotel

The new fine dining destination, INEO Restaurant, has been opened by the Anantara Palazzo Naiadi Rome Hotel in the heart of Rome, which is renowned as a landmark in luxury hospitality. The restaurant is being led by Executive Chef Heros de Agostinis, who has designed a forward-thinking concept that takes guests on a culinary journey through diverse cuisine and culture. The name of the restaurant, INEO, which means ‘new beginning’ in Latin, holds a personal significance for Chef Heros, as it represents a homecoming for him.

Chef Heros was born in Rome, just a few hundred meters away from the location of INEO Restaurant, and draws heavily on his international heritage and the vibrant multi-culturalism of the Esquilino neighborhood where the restaurant is situated. The neighborhood, nestled in the foothills of the 15th rione of Rome, is renowned as a trend-setting urban center where cultures and backgrounds blend. As a child, Heros used to accompany his grandmother to shop at the Esquilino Market in Rome’s Piazza Vittorio Emanuele. Today, the fine dining restaurant showcases dishes made with vegetables and spices sourced from this market, all within an elegant and refined setting.

The unique concept served at INEO Restaurant has been coined by Chef Heros as ‘Italian Métissage’, which interweaves the aromas, scents, and spices of the territories he has encountered during his travels and at home. This concept is designed to showcase a fusion of diverse cultural and culinary traditions. Chef Heros’ life philosophy, which is characterized by curiosity, travel, and connection with different cultures, influences each dish served at the restaurant.

Heros is a chef who draws inspiration from his surroundings, allowing his creativity to flow freely and instinctively. He creates dishes that not only set him apart but also have the potential for continuous evolution. His menu reflects a constant dynamism and innovation that is inspired by the raw materials he has encountered in regional markets throughout the world.

The INEO Journey tasting menu features several new signature dishes that exemplify Heros’s culinary style. These include a red raw shrimp with mandarin ceviche, tarragon oil, and crusco bell pepper, an oxtail ravioli filled with an effusion of sauce and served alongside a deconstructed Soffritto-stuffed pasta taco, and a raspberry, rhubarb, and white chocolate soufflé that is as picturesque as it is delicious. Each dish is perfectly paired with wine by INEO’s sommelier, and the bread exhibition is a journey in itself. To pay homage to the Eternal City, amuse-bouche are presented on mini plinths, making every bite a work of art.

Heros has honed his skills over more than 25 years in some of the world’s most prestigious kitchens, including those with multiple Michelin stars and luxury hotels. He worked under the tutelage of the legendary Heinz Beck and alongside other renowned chefs like Joel Robuchon, Heinz Winkler, and Marc Veyrat.