Nino di Costanzo

The Climb

Ischia is the frame for Nino di Costanzo’s early formation, and the island’s geography reads through the work as much as the biography. Born in 1972, he moved through local training and the discipline of restaurant kitchens in measured steps, building a style that values precision, restraint, and equilibrium. Daní Maison later became the place where that language could be written most clearly, with the restaurant serving as both base and proof of his method.

Today

Since 2016, di Costanzo has led Daní Maison as chef in Ischia, Italy, with a continuity that suits the work. The restaurant remains anchored to the island where he was born and trained, and that consistency gives the kitchen a clear line between place and practice. At Daní Maison, the cooking is organized around balance: flavor, texture, and intent are placed so that no single element takes over the plate. The result is exacting, composed, and controlled without becoming austere.

Signature

GRAN CRUDO, RISO ACQUERELLO, and BUFALO E BUFALA point to a kitchen that relies on clean reading rather than clutter. In Nino di Costanzo’s hands, these names suggest careful construction and disciplined placement, where each element has to hold its own and still fit the larger whole. The signature is not about masking ingredients; it is about arranging them so their character stays legible.

In Their Words “Just like Dom Pérignon tries to achieve perfect balance, I do the same in the kitchen, respecting all ingredients and placing them in the perfect spot.” That statement puts balance at the center of the practice. For di Costanzo, the work is not simply to cook ingredients, but to respect them through placement and proportion, so the plate functions as a controlled composition rather than a collection of parts.

Recognition

Two Michelin stars mark the standard Nino di Costanzo has established at Daní Maison. The recognition reflects consistency, refinement, and a clear kitchen identity rather than spectacle. On Ischia, the restaurant has become the site where local beginnings, steady leadership, and a disciplined approach to balance have been turned into a durable professional standing.