All’Oro Restaurant

The starred restaurant All’Oro is located in the heart of Rome and is situated inside the boutique hotel The H’All Tailor Suite, a delightful historic building where you will find the hospitality of a five-star hotel created specifically for guests. Fourteen spacious suites, each different from the other, custom-made by artisans and artists, with fine furnishings, innovative technological comforts and full of tailor-made services to satisfy every need. The cuisine of the All’Oro Restaurant synthesizes Italian tradition in a contemporary and creative way . Chef Riccardo Di Giacinto firmly maintains that “to move forward you always have to take a step back in tradition”. Furthermore, here everything is rigorously homemade, from the bread to the breadsticks, to the many pastas and puff pastry, to the desserts.

Photo credit@Ristorantealloro

Even in the furnishings and design of the interior rooms you will perceive this constant balance between new and old. In the main room in modern style, the charm of the fabrics, marble and brass stands out while the second room, more intimate, has the character and warm atmosphere of an “ old England ” living room with a fireplace, boiserie and display cases on the walls, a dark wood coffered ceiling and a “secret” door to exit without having to pass through the main room, making it perfect for private dinners.

During the summer, you can dine in the outdoor area, among centuries-old laurel trees and a harmonious variety of plants. There are four tasting menus: All’Origine, composed of the Chef’s classics, Il Vostro All’Oro, which you can compose yourself by choosing from the à la carte menu, L’Oro di All’Oro, nine courses created by the kitchen, and finally, All’Erbivoro, a special tasting menu that is completely vegan. For those who have never eaten at the All’Oro Restaurant and really want to get to know the Chef’s cuisine, we recommend opting for the first one.

Photo credit@Ristorantealloro

The experience begins with a truly evocative welcome: a sensory journey between Mexico, Russia, the Mediterranean and, of course, Rome. The menu continues with the Potato and Cod Tiramisu with Cinta Senese Lard , a dish created in 2008 and never removed from the menu, and with the Carbonara Summary , served at the table inside an eggshell. Unmissable are the Cappelletti in dry broth with parmesan and saffron and the Mascarpone Raviolini with Duck Ragout and Red Wine Reduction . Prepare yourself for an explosion of the senses with the “Rocher” of Oxtail with Celery Gelée and the Foie Gras Raffaello . The journey ends on a sweet note with the Tiramisu All’Oro, which presents itself in a new guise – the meringue sphere contains the classic ingredients and the chocolate leaf recalls the restaurant’s logo – but is traditional in taste. A tip? Don’t miss the Carbon’Air , a white chocolate egg filled with passion fruit, black pepper, and shortcrust pastry rigatoni. Delicious.

The service is precise, attentive, but warm and rather informal. The wine list, divided exclusively by region, does not disappoint: there is excellence and wisdom, surprise and wonder, reason and feeling but above all great care in the choice of labels.