EAT > Ristorante All’Oro, Rome

All’Oro is a restaurant of creativity and individuality. A Michelin Starred restaurant in the lower ground of the boutique hotel H’all Tailored Suites. Chef and owner Riccardo Di Gacinto and his wife Ramona bring a playfulness to the presentation of the dishes but each is also delicious.

Di Giacinto worked with Ferran Adrià at the famous Spanish restaurant El Bulli which is broadly renowned for its contribution to modernist cuisine (it held three Michelin stars and was described as the most imaginative generator of haute cuisine on the planet). After working with Adrià he worked with another culinary legend English chef Marco Pierre White who he spent four years working with.

While he learned a lot from his time at El Bulli the food is not all foam and test tubes, rather he takes Roman classics and twists a new interpretation into the food.

The carbonara which is served without any pasta and in an egg shell is a perfect example of being different. A deliciously creamy reduction our was served with fresh truffle to complete the flavours.

There are a choice of tasting menu’s available, the classics of All’Oro features a Tiramisu of potatoes, salted cod and cinta senese bacon, carbonara reduction, raviolini pasta stuffed with mascapone cheese, duck ragout and a red wine reduction. For the main courses there is Cappalletti “Dry Broth” with parmesan, saffron and lemon, also a Rocher of oxtail vaccinara style with celery gelée. For dessert the All’Oro Tiramisu (´€140 per person).

They also offer a pseudo à la carte where you can choose a starter, pasta, main and dessert (€115).

And then there is the L’Oro di All’Oro which is nine special courses created by chef Riccardo Di Giacinto for (€180), we had this one with the seasonal truffle addition (extra fresh truffle on everything) and I swear I was hardly able to get up from the table as I was so full at the end of the meal.

Exceptional food though frankly to much of it and some of it is quite rich and you need to the refresh between courses. For vegetarians there is a four course option for €98.

WINE

When it comes to the wine list which is generous but not extensive there is a sense that special care has been taken in the selection of the fine wines available, they refer to the list as a war against banality, they want wine that lifts with the food and unlocks all of the flavour profiles. There are wines from the large and famous wine houses but also an excellent selection of smaller and lesser known labels that are more likely to excite your palate.