{"id":67,"date":"2022-09-03T16:52:55","date_gmt":"2022-09-03T16:52:55","guid":{"rendered":"https:\/\/skybar.polanetwork.com\/?page_id=67"},"modified":"2026-05-27T11:21:51","modified_gmt":"2026-05-27T09:21:51","slug":"about-us","status":"publish","type":"page","link":"https:\/\/www.ineorestaurant.com\/en\/about-us\/","title":{"rendered":"Experience"},"content":{"rendered":"\t\t
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experience<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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STEP INTO INEO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Having earned a Michelin star in 2026, INEO has established itself as one of Rome\u2019s most refined contemporary dining destinations. Located within Anantara Palazzo Naiadi Rome Hotel, it\u2019s an intimate gastronomic experience where innovative cuisine, elegant design and immersive storytelling meet.<\/p>

At the helm is Executive Chef Heros De Agostinis, whose internationally inspired culinary philosophy is rooted in the concept of \u201cm\u00e9tissage\u201d \u2013 a synthesis of cultures, aromas, spices and techniques shaped by years of travel and global experience.<\/p>

European, Asian and Middle Eastern influences coexist throughout the menu, expressed through vibrant flavours, delicate spices and refined textures, always balanced, always elegant. Piazza Vittorio, one of Rome\u2019s most authentic and cosmopolitan neighbourhoods, inspires and infuses INEO with a multicultural spirit.\u00a0<\/p>

Diners join Chef Heros on a sophisticated tasting journey to explore a cuisine that is instinctive, expressive and deeply connected to emotion. Each dish is conceived as part of a wider narrative, combining precision, creativity and seasonality to create a dining experience that evolves course after course.<\/p>

Three words define Chef De Agostinis\u2019 cuisine: vibrant, for the vivid colours and energy reflected in each creation; light, for the refined harmony between flavour and technique; and playful, for the unexpected details and presentations designed to surprise and engage.<\/p>

Among the most distinctive elements of the INEO experience is its celebrated bread trolley, awarded \u201cBest Bread on the Table\u201d by Gambero Rosso. For Chef Heros, bread represents conviviality, hospitality and Italian family tradition. From Roman-style pizza and handcrafted breadsticks to rye bread infused with spices and international influences, each creation offers a personal interpretation of contemporary Italian cuisine and welcomes guests into the experience from the very first moment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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A Journey around the world, our tasting menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Journey Around the World is the chef\u2019s signature tasting menu, created for those who love to travel through food, discover unusual flavors and indulge in unexpected combinations. Aromas, perfumes and spices from different cultures come together with the chef\u2019s distinctive Roman flair, transforming each course into a surprising and memorable experience. An invitation to explore the world, one dish at a time.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Executive Chef<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tHeros De Agostinis is the creative mind behind INEO Restaurant. Executive Chef with more than 25 years of experience with some of the best Michelin-starred chefs of the world, he calls his cooking a “metissage” where the aromas, scents and spices of the territories he has lived in, both at home and on his travels, are interwoven. \n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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GASTRONOMIC CONCEPT\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Heros De Agostinis likes to call his cooking \u201cItalian metissage\u201d where the aromas, scents and spices of the territories he has lived in, both at home and on his travels, are interwoven.<\/p>


His creative concept draws inspiration mainly from the raw materials of the markets he has explored, and continues to explore, around the world, first and foremost the one closest to home being The Esquilino market in Rome\u2019s Piazza Vittorio Emanuele, the city\u2019s vibrant multi-cultural district. His menu is characterised by continuous dynamism and innovation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tMEET THE CHEF\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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JACOB JAN BOERMA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jacob Jan Boerma raakte al jong in de ban van koken en lekker eten. Als Boerma in 2002 samen met zijn vrouw Kim Veldman De Leest in Vaassen opent, prijken De Bokkedoorns in Overveen, Scholteshof in Steevoort, Het Laurierblad in Berlare, De Duinrand in Drunen en Kaatje bij de Sluis in Blokzijl op zijn cv. Amper een half jaar na de opening van De Leest ontvangt het restaurant zijn eerste ster. De tweede volgt in 2006. De derde in 2013.<\/p>


<\/p>\n

Met The White Room in de voormalige \u2018Witte Zaal\u2019 van het iconische Anantara Grand Hotel Krasnapolsky slaat Jacob Jan Boerma nu zijn vleugels uit in Amsterdam. Als signature chef zal hij de geestesvader van The White Room zijn, om samen met zijn team de inspiratie die hij in zijn thuisbasis opdoet in Amsterdam te vertalen. 
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tMEET THE BARKEEPER\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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JACOB JAN BOERMA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Jacob Jan Boerma raakte al jong in de ban van koken en lekker eten. Als Boerma in 2002 samen met zijn vrouw Kim Veldman De Leest in Vaassen opent, prijken De Bokkedoorns in Overveen, Scholteshof in Steevoort, Het Laurierblad in Berlare, De Duinrand in Drunen en Kaatje bij de Sluis in Blokzijl op zijn cv. Amper een half jaar na de opening van De Leest ontvangt het restaurant zijn eerste ster. De tweede volgt in 2006. De derde in 2013.<\/p>


<\/p>\n

Met The White Room in de voormalige \u2018Witte Zaal\u2019 van het iconische Anantara Grand Hotel Krasnapolsky slaat Jacob Jan Boerma nu zijn vleugels uit in Amsterdam. Als signature chef zal hij de geestesvader van The White Room zijn, om samen met zijn team de inspiratie die hij in zijn thuisbasis opdoet in Amsterdam te vertalen. 
<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

experience STEP INTO INEO Having earned a Michelin star in 2026, INEO has established itself as one of Rome\u2019s most refined contemporary dining destinations. Located within Anantara Palazzo Naiadi Rome Hotel, it\u2019s an intimate gastronomic experience where innovative cuisine, elegant design and immersive storytelling meet. At the helm is Executive Chef Heros De Agostinis, whose […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-67","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAbout us | INEO Restaurant<\/title>\n<meta name=\"description\" content=\"Learn more about INEO Restaurant's values, philosophy and history here!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ineorestaurant.com\/en\/about-us\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About us | INEO Restaurant\" \/>\n<meta property=\"og:description\" content=\"Learn more about INEO Restaurant's values, philosophy and history here!\" \/>\n<meta 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