Dining At: Ristorante All’Oro, Rome

Ristorante All’Oro is a one-Michelin-star restaurant in Rome known for modern Italian cooking that reinterprets familiar flavors in a clear, contemporary way. Located inside The H’All Tailor Suite, the restaurant combines technical precision with a playful approach to presentation, often revisiting classic Roman references and turning them into something unexpected but still recognizable.

The experience is structured around tasting menus that move between signature dishes and newer creations, with a strong focus on pasta, balance, and contrast. Service is polished but relaxed, and much of the preparation happens at the table, adding a sense of interaction without feeling overdone.

On my most recent trip to Rome, I booked a table for dinner to find out exactly how All’Oro delivers on its reputation — and whether the creativity translates into a genuinely memorable dining experience. If you’re thinking about booking a table, here’s what to know before you go, and how the meal unfolds from first impressions to the final course.

*This All’Oro restaurant review may contain affiliate links, meaning I might make a small profit if you choose to book at no extra cost to you. This helps me to keep providing you with top-quality content for free. This article is written in collaboration with Ristorante All’Oro. As always, all opinions are my own.

Read more: The Best Restaurants in Rome, Italy

Where

Ristorante All’Oro is located inside The H’All Tailor Suite, a boutique hotel just a short walk from Piazza del Popolo and Via del Corso. The restaurant sits below street level, tucked into the basement of the hotel — a setting that feels discreet and intentionally removed from the bustle of central Rome.

All’Oro has been at its current location since 2015. The hotel officially opened in 2017 as one of Rome’s first “tailor-made” hospitality concepts, with All’Oro at its core — restaurant, hotel, and vision all under the same ownership and philosophy.

The Chef

At the helm is chef Riccardo Di Giacinto, whose style blends technical precision with a playful, modern interpretation of Italian cuisine. Originally from Abruzzo, he didn’t follow the traditional culinary-school path — instead, he began cooking seriously at a young age and built his career through hands-on experience.

His training took him across Europe and beyond, working with influential chefs including Ferran Adrià and Marco Pierre White. He spent four years in England, four years in Spain, and a year in China, experiences that shaped both his cooking and his approach to running a kitchen.

Those international experiences are visible in his food today: dishes that feel rooted in Italian tradition but interpreted through a broader, contemporary lens. The result is a kitchen that balances creativity with control — playful in concept, but disciplined in execution.

First Impressions

The dining room at Ristorante All’Oro is almost cinematic: dark, mysterious, and intentionally intimate. Being in the basement of the hotel gives it a hidden-club energy — low lighting, muted tones, and a sense that you’ve stepped away from the chaos of Rome into a private culinary stage.

The opening moment sets the tone immediately. The house signature cocktail — a green roasted pepper drink with mezcal — arrives smoky and vegetal, slightly provocative, and very different.

Then comes the aperitif selection: a playful sequence of bites that swings between sweet and savory, light and rich. The pecorino marshmallow is the kind of thing that makes you laugh and then pause mid-chew because, somehow, as bizarre as it sounds, it works.

The All’Oro Menu

All’Oro Ristorante offers several tasting-menu formats alongside à la carte options, balancing flexibility with a clear chef-driven narrative.

The Tasting menus include:

• All’Origine (All’Oro Classics) – a journey through the restaurant’s iconic dishes, including the potato-and-cod “tiramisu,” carbonara reinterpretation, duck ragout raviolini, cappelletti in dry broth, and a pre-dessert and dessert sequence.
• Il Vostro All’Oro… – a customizable format allowing you to select a starter, first course, second course, pre-dessert, and dessert.
• L’Oro di All’Oro – a longer nine-course exploration showcasing the chef’s signature style and plates.
• All’Erbiv’Oro – a vegetarian/vegan-focused tasting menu.

The à la carte sections include starters such as red prawn with broccoli and ’nduja, oyster profiterole, and Fassona beef with truffle, alongside a pasta-focused first-course list.

Standouts include mascarpone raviolini with duck ragout, cappelletti in “dry broth,” and playful combinations like hare plin with mushrooms and white chocolate.

A white truffle tasting option appears seasonally, with supplements available across dishes — very Roman, very indulgent.

Food

This is where Ristorante All’Oro truly shines: dishes that challenge perception but never forget pleasure.

I started my meal with the raw red prawn with strips of lard, broccoli, and a touch of ’nduja, which arrives bold and unapologetic. The sweetness of the shrimp collides with spice and fat in a way that feels both luxurious and a little rebellious. Texture is everything here — soft, silky, and lightly fiery.

Then comes the now-famous “Tiramisu” of cod — not dessert at all, but a savory illusion built like a tiramisu, with cod and potato masquerading as something sweet. It’s a clever play on sight and expectation, and one of those dishes you keep mentally revisiting long after the plate disappears.

The duck ragout raviolini, served since the restaurant opened in 2007, is pure confidence. Finished at the table, it’s rich yet balanced, deeply savory without becoming heavy. This is the dish that reminds you why pasta remains Italy’s greatest flex — when done perfectly, it needs no theatrics.

A highlight follows with the cappelletti in dry broth, a deceptively simple dish where broth is encapsulated inside the pasta and finished with Parmesan foam. Light, bright, and almost ethereal, it resets the palate beautifully after the depth of the duck ragout. It’s easy to understand why this plate helped secure the restaurant’s Michelin recognition.

For the main course, the Roman-style lamb brings the menu back to the city’s roots. Comforting, tender yet refined, it leans into classic Roman flavors while keeping the plating and execution unmistakably modern.

Dessert unfolds as another playful act — a spread of small bites that mirrors the aperitif in spirit: chocolates, candies, and miniature surprises that blur the line between nostalgia and fine dining precision.

The pre-dessert of torta della nonna, presented in what looks like a plastic bag and meant to be eaten whole — cheeky, irreverent, and unexpectedly elegant once you get past the visual joke.

The finale was a sweet, creamy carbonara-inspired dessert. It’s the perfect All’Oro ending — familiar in concept, completely transformed in execution. Silky, indulgent, and just ironic enough to make you smile.

Across the meal, the kitchen’s signature move is contrast and play— heavy versus light, nostalgia versus innovation — executed with precision and balance.

Beverage

The beverage program mirrors the kitchen’s playful confidence. The roasted green pepper mezcal cocktail sets a daring tone from the start, leaning smoky and vegetal rather than overtly sweet.

Wine, however, is where Ristorante All’Oro quietly wins. The restaurant’s in-house wine cellar is impressive, and the list feels curated by someone who genuinely loves Italian viticulture rather than simply chasing prestige bottles.

You’ll find rare labels from all over Italy — from iconic regions to lesser-known producers — giving the pairing program real depth and personality.

Whether you lean toward structured Barolos, elegant Tuscan reds, or mineral-driven whites from the south, the selection is phenomenal and designed to complement the progression of the tasting menu.

The staff guide pairings confidently but without pressure, making the wine experience feel exploratory rather than formal — exactly the right tone for a restaurant built on curiosity and reinvention.

Service

Service is professional, attentive, and well-paced without feeling overly formal. Staff explain the dishes clearly and confidently, especially when the concepts are more playful or technical, but they keep things concise and approachable.

A nice detail is how much preparation happens directly at the table. The cocktails, the signature duck ragout ravioli preparation, and even elements like cold-cut slicing are done in front of guests, adding transparency and a sense of interaction without slowing down the meal.

Timing between courses is smooth, and the team keeps a good rhythm throughout the tasting menu, making the experience feel organized and comfortable from start to finish.

Atmosphere

Ristorante All’Oro feels like a secret shared among people who genuinely love food. The dim lighting and basement setting create a cocoon-like intimacy that encourages focus on the plate.

Conversations stay hushed, glasses clink softly, and the outside world fades away — exactly what you want from a one-Michelin-star experience in Rome.

Hot Tip

Go with the tasting menu if it’s your first visit. The sequencing is deliberate, and the contrast between the richer dishes and lighter, more technical pastas tells the chef’s story far better than ordering randomly.

Also, don’t skip the aperitif bites. They’re a quiet masterclass in the restaurant’s sense of humor.

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Planning your dining experiences in Rome and have any questions about dining at All’Oro restaurant? Let me know in the box below.

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